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Chinese Chicken Stir Fry

Chinese chicken stir fry with tender chicken strips and crisp-tender broccoli and bell peppers, coated in a glossy soy-ginger sauce. Stir-fried hot for a takeout-style wok chicken dinner 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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken and veggies
  • 1.5 lb boneless skinless chicken breasts Thinly sliced.
  • 1 tbsp cornstarch
  • 0.25 salt To taste (use white salt if preferred).
  • 0.25 white pepper To taste.
  • 2 tbsp vegetable oil
  • 3 cloves garlic Minced.
  • 1 tsp fresh ginger Grated (about 1 tsp).
  • 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 tbsp sesame seeds
  • 2 green onions Sliced.
  • 4 cup white rice Cooked, for serving.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep the chicken and sauce
  1. Toss the thinly sliced boneless skinless chicken breasts with cornstarch, salt, and white pepper until evenly coated.
  2. Whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, cornstarch, and chicken broth until smooth.
Stir-fry the chicken
  1. Heat vegetable oil in a wok or large skillet over high heat until smoking, then add the chicken strips in an even layer.
  2. Cook for 4-5 minutes, stirring occasionally, until golden and cooked through, then remove to a plate.
Stir-fry the vegetables
  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 fresh ginger and stir-fry for 30 seconds until fragrant.
Combine and thicken
  1. Pour in the stir-fry sauce and stir for 1-2 minutes until thickened and glossy.
  2. Return the cooked chicken and toss to coat the chicken and vegetables in the sauce.
Serve
  1. Serve the Chinese chicken stir fry over cooked white rice and top with sesame seeds and green onions.

Notes

For the best wok-style texture, keep the pan hot (oil should be smoking) and avoid overcrowding the chicken so it browns instead of steams. Store leftovers in an airtight container in the fridge for up to 3-4 days; freeze yes, up to 2 months, though broccoli may soften slightly. For a gluten-free swap, use tamari instead of soy sauce.