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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 stir fry sauce. Cook in a smoking hot wok for fast, tender-crisp results 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: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Thinly sliced.
  • 1 tbsp cornstarch For coating the chicken.
  • 0.25 salt To taste.
  • 0.25 white pepper To taste.
Vegetables
  • 1 red bell pepper Sliced.
  • 1 green bell pepper Sliced.
  • 2 cup broccoli florets Florets.
  • 1 carrot Julienned.
Aromatics
  • 3 cloves garlic Minced.
  • 1 tsp fresh ginger Grated.
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 For thickening the sauce.
  • 0.5 cup chicken broth
Cooking Oil and Serving
  • 2 tbsp vegetable oil For stir-frying.
  • 1 sesame seeds For serving.
  • 1 green onions For serving.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Coat the chicken and prep the sauce
  1. Toss the chicken with cornstarch, salt, and white pepper until the strips look evenly coated.
  2. Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, cornstarch, and chicken broth until smooth.
Sear the chicken
  1. Heat the vegetable oil in a wok or large skillet over high heat until smoking, about 1-2 minutes.
  2. Cook the chicken for 4-5 minutes, stirring as needed, until golden and cooked through, then 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.
Glaze and serve
  1. Pour in the sauce and stir for 1-2 minutes until thickened and glossy.
  2. Return the chicken to the wok and toss until coated and hot.
  3. Serve over rice and finish with sesame seeds and green onions.

Notes

For the glossy sauce, whisk the cornstarch into the liquids first so it thickens quickly once added. Refrigerate leftovers in a sealed container up to 3 days; reheat in a hot skillet until steaming. Freezing isn’t recommended because the vegetables soften on thawing. If you need a halal or vegetarian swap, replace oyster sauce with vegetarian oyster-style sauce and use vegetable broth in the sauce.