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Chinese Chicken Stir Fry

Chinese chicken stir fry with tender chicken strips and vibrant vegetables in a glossy soy-ginger sauce. Quick wok-style cooking delivers bright, just-tender-crisp veggies coated in a dark, silky 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: Dinner
Cuisine: Chinese-American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts
  • 1 tbsp cornstarch
  • 1 Salt to taste
  • 1 white pepper to taste
  • 2 tbsp vegetable oil
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
  • 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
  • 1 Dutch oven

Method
 

Prep the chicken and sauce
  1. Toss the chicken with cornstarch, salt, and white pepper until evenly coated; set aside to cling to the strips.
  2. Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, cornstarch, and chicken broth until smooth.
Stir-fry the chicken and vegetables
  1. Heat the vegetable oil in a wok or large skillet over high heat until smoking, then add the chicken in a single layer and cook 4-5 minutes until golden and cooked through.
  2. Remove the chicken from the pan and stir-fry the bell peppers, broccoli, and carrot for 3-4 minutes until bright and just tender-crisp.
  3. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
  4. Pour in the sauce and stir 1-2 minutes until thickened and glossy, then return the chicken and toss to coat.
Serve
  1. Serve the stir-fry over rice and top with sesame seeds and green onions for a fresh finish.

Notes

For best texture, slice chicken thin and keep the heat high so the oil stays smoking; avoid overcrowding to prevent steaming. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet or microwave until hot. Freezing isn’t recommended because broccoli can soften. For a lighter option, use low-sodium soy sauce and reduce the added salt to taste.