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Chinese Chicken Stir Fry

Chinese chicken stir fry with tender chicken strips and vibrant, just-tender-crisp vegetables coated in a glossy soy-ginger sauce. Cook it fast in a smoking-hot wok for that takeout-style glisten 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: 560
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 1.5 lb boneless skinless chicken breasts, thinly sliced Thinly sliced for quick, even cooking.
cornstarch
  • 1 tbsp cornstarch Used to coat the chicken and help thicken the sauce.
salt and white pepper
  • 1 Salt and white pepper to taste Season the chicken right before cooking.
vegetable oil
  • 2 tbsp vegetable oil For searing in a smoking-hot wok or skillet.
garlic
  • 3 cloves garlic, minced Minced so it blooms quickly with the ginger.
fresh ginger
  • 1 tsp fresh ginger, grated Grated for a more fragrant stir-fry.
bell peppers
  • 1 red bell pepper, sliced Sliced for quick stir-frying.
  • 1 green bell pepper, sliced Sliced for quick stir-frying.
vegetables
  • 2 cup broccoli florets Keep florets bite-sized for even crisp-tender texture.
  • 1 carrot, julienned Julienned for faster, colorful cooking.
stir fry sauce
  • 3 tbsp soy sauce Provides the dark savory base.
  • 2 tbsp oyster sauce Adds deep umami and sheen.
  • 1 tbsp hoisin sauce Adds sweet, smoky notes.
  • 1 tbsp brown sugar Balances salty sauce for a glossy finish.
  • 1 tsp sesame oil Stirs in fragrance at the end of the sauce mix.
  • 1 tbsp cornstarch Thickens the sauce when simmered briefly in the pan.
  • 0.5 cup chicken broth Loosens and dissolves the sauce for easy coating.
serving toppings
  • 1 sesame seeds Sprinkle to finish.
  • 1 green onions Slice for a fresh pop on top.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep
  1. Toss the chicken breasts with cornstarch, salt, and white pepper until evenly coated. The pieces should look lightly dusted and ready for searing.
  2. Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, cornstarch, and chicken broth until smooth. It should look dark and glossy with no cornstarch lumps.
Stir-fry the chicken
  1. Heat vegetable oil in a wok or large skillet over high heat until smoking. The oil should shimmer sharply and release a faint haze.
  2. Add the coated chicken in a single layer and cook for 4-5 minutes until golden and cooked through; remove to a plate. The edges should brown while the center is no longer pink.
Stir-fry the vegetables and finish
  1. Stir-fry the bell peppers, broccoli, and carrot for 3-4 minutes until bright and just tender-crisp. You should still see vivid color and slight crunch.
  2. Add the garlic and ginger and stir-fry for 30 seconds until fragrant. The aroma should bloom quickly without burning or turning dark.
  3. Pour in the sauce and stir for 1-2 minutes until thickened and glossy. The sauce should cling to the vegetables and look slightly lacquered.
  4. Return the chicken and toss to coat, cooking just until reheated. Everything should glisten with the dark soy-ginger sauce.
  5. Serve the stir fry over fluffy white rice and top with sesame seeds and green onions. Finish with a fresh scatter so the onions stay bright.

Notes

For best texture, slice the chicken thin and keep the heat high so the vegetables stay crisp-tender. Refrigerate leftovers in an airtight container for up to 3 days; freeze is not recommended because the vegetables can soften after thawing. If you want a lighter option, use reduced-sodium soy sauce and skip the extra salt/white pepper adjustments.