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Chinese Chicken Stir Fry

Chinese chicken stir fry with tender chicken strips, bright vegetables, and a glossy soy-ginger sauce. Stir-fried in a smoking hot wok for a quick, better-than-takeout weeknight Chinese dinner served over fluffy white rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts thinly sliced
  • 1 tbsp cornstarch
  • salt to taste
  • white pepper to taste
Stir-fry vegetables
  • 2 tbsp vegetable oil
  • 3 garlic minced
  • 1 tsp fresh ginger grated
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 2 cup broccoli 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
  • 0.5 cup chicken broth
To serve
  • sesame seeds for topping
  • green onions for topping
  • white rice for serving

Equipment

  • 1 cast iron skillet

Method
 

Prep and mix
  1. Toss the thinly sliced chicken with cornstarch, salt, and white pepper until evenly coated.
  2. Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, cornstarch, and chicken broth until smooth.
Stir-fry chicken
  1. Heat vegetable oil in a wok or large skillet over high heat until smoking, then add the chicken in an even layer.
  2. Cook the chicken for 4-5 minutes, stirring occasionally, until golden and cooked through, then remove to a plate.
Stir-fry vegetables and combine
  1. Stir-fry the red bell pepper, green bell pepper, broccoli florets, and carrot for 3-4 minutes, until bright and just tender-crisp.
  2. Add the minced garlic and grated ginger and stir-fry for 30 seconds, until fragrant.
  3. Pour in the stir-fry sauce and stir for 1-2 minutes until thickened and glossy, with a light bubbling sheen.
  4. Return the cooked chicken to the skillet and toss to coat, so every piece looks glazed with sauce.
Serve
  1. Serve the chicken stir fry over white rice and top with sesame seeds and green onions.

Notes

For best texture, keep the heat high and avoid overcrowding the pan so the chicken sears instead of steams. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a hot skillet until warmed through. Freezing is not recommended because vegetables can soften. For a gluten-free swap, use tamari in place of soy sauce.