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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. Cooked hot and fast for a takeout-style wok sheen 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts
  • 1 tbsp cornstarch
  • 0.25 Salt to taste
  • 0.25 white pepper to taste
  • 2 tbsp vegetable oil
Aromatics and vegetables
  • 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
  • 0.5 white rice for serving
  • 0.25 sesame seeds for serving
  • 0.25 green onions for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep
  1. Toss the thinly sliced chicken with cornstarch, salt, and white pepper until evenly coated, then let it sit while you prepare the sauce and vegetables.
  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 cook the chicken 4-5 minutes until golden and cooked through; remove to a plate.
Stir-fry 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.
Sauce and combine
  1. Pour in the sauce and stir 1-2 minutes until thickened and glossy.
  2. Return the chicken to the wok and toss until coated and hot throughout.
Serve
  1. Serve the chicken stir fry over white rice, then top with sesame seeds and green onions.

Notes

For the best glossy sauce and quick cooking, slice chicken thin and keep the pan at high heat so the vegetables stay crisp-tender. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet until hot. Freezing is not recommended for the crispiest vegetables. For a lower-sodium option, use reduced-sodium soy sauce and oyster sauce.