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Chinese Chicken Stir Fry

Chinese chicken stir fry with tender chicken strips, vibrant vegetables, and a glossy soy-ginger sauce. Cook in a smoking hot wok for bright, just-tender-crisp veggies coated in thickened stir-fry sauce 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, thinly sliced
  • 1 tbsp cornstarch
  • Salt and white pepper to taste
Stir-fry
  • 2 tbsp vegetable oil
  • 3 clove 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

Equipment

  • 1 cast iron skillet

Method
 

Prep the chicken
  1. Toss the chicken with cornstarch, salt, and white pepper until evenly coated, so the strips look lightly dusted and dry.
Make the sauce
  1. Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, cornstarch, and chicken broth until smooth and glossy.
Stir-fry the chicken
  1. Heat the vegetable oil in a wok or large skillet over high heat until smoking, indicated by a thin haze above the pan.
  2. Add the chicken in a single layer and cook 4-5 minutes until golden and cooked through, stirring only as needed so it browns.
  3. Remove the chicken to a plate so it doesn’t overcook while you cook the vegetables.
Stir-fry the vegetables
  1. Stir-fry the bell peppers, broccoli, and carrot for 3-4 minutes until bright and just tender-crisp, with crisp edges and vivid color.
  2. Add the garlic and ginger and stir-fry 30 seconds until fragrant and lightly sizzling.
Coat and serve
  1. Pour in the sauce and stir 1-2 minutes until thickened, so the vegetables and pan juices look glossy and cling to the tines.
  2. Return the chicken to the skillet and toss to coat until every strip is coated in the dark sauce and looks evenly glistening.
  3. Serve over rice and finish with sesame seeds and green onions, so the top looks speckled and fresh.

Notes

For best sauce sheen, keep the heat high and return the chicken just long enough to coat. Refrigerate leftovers in a sealed container for up to 3 days; freeze in an airtight container for up to 2 months. If you want a lighter option, use light soy sauce and reduce brown sugar slightly while keeping the cornstarch for thickness.