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Chinese Chicken Stir Fry

Chinese chicken stir fry with tender chicken strips and vibrant vegetables coated in a glossy soy-ginger sauce. Quick wok-style stir-frying gives crisp-tender broccoli and peppers with a thick, glistening finish over fluffy white rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Thinly sliced for fast, even cooking.
  • 1 tbsp cornstarch Helps coat chicken for a glossy stir-fry texture.
  • 0.5 salt Add to taste.
  • 0.5 white pepper Add to taste.
  • 2 tbsp vegetable oil For high-heat stir-frying.
Aromatics and Vegetables
  • 3 cloves garlic Minced.
  • 1 tsp fresh ginger Grated.
  • 1 red bell pepper Sliced.
  • 1 green bell pepper Sliced.
  • 2 cup broccoli florets Florets.
  • 1 carrot Julienned.
Stir Fry Sauce
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch Thickens the sauce.
  • 0.5 cup chicken broth
Serving
  • 1 sesame seeds For sprinkling on top.
  • 1 green onions Sliced, for garnish.
  • 1 white rice Serve under the stir-fry.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and make the sauce
  1. Toss the thinly sliced chicken with cornstarch, salt, and white pepper until evenly coated.
  2. Whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, cornstarch, and chicken broth until smooth.
Stir-fry the chicken
  1. Heat the vegetable oil in a wok or large skillet over high heat until smoking.
  2. Cook the chicken for 4-5 minutes, stirring occasionally, until golden and cooked through; remove to a plate.
Stir-fry the vegetables
  1. Stir-fry the bell peppers, broccoli, and carrot for 3-4 minutes until bright and just tender-crisp.
  2. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
Thicken and finish
  1. Pour in the sauce and stir for 1-2 minutes until thickened and glossy.
  2. Return the chicken to the pan and toss to coat completely, then cook for 30 seconds to reheat.
Serve
  1. Serve the stir-fry over white rice and top with sesame seeds and green onions.

Notes

For maximum “wok hei” flavor and quick cooking, make sure the oil is truly smoking before the chicken goes in, and keep the heat high throughout the vegetable stage. Store leftovers in an airtight container in the refrigerator up to 3 days; freeze for up to 2 months (best texture when reheated quickly on high heat). For a lighter option, use low-sodium soy sauce and replace oyster sauce with a mild mushroom-based oyster-style sauce if desired (check labels).