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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 sauce, all finished in a smoking hot wok for takeout-style results. The sauce thickens in the skillet so every ingredient glistens over fluffy white rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Cuisine: Chinese-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts
  • 1 tbsp cornstarch
  • 0.25 salt to taste
  • 0.25 white pepper to taste
  • 2 tbsp vegetable oil
  • 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
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tbsp chicken broth
  • 1 tbsp cornstarch for sauce thickening
  • 0.5 cup chicken broth for sauce
  • 1 tsp sesame seeds for serving
  • 1 tbsp green onions for serving
  • 1 cup white rice 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, then set aside.
  2. Whisk together 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 it reaches a smoking point.
  2. Cook the coated chicken 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 garlic and fresh ginger and stir-fry for 30 seconds until fragrant and glossy.
Combine and serve
  1. Pour in the sauce and stir for 1-2 minutes until thickened and shiny.
  2. Return the chicken to the wok and toss to coat completely, until everything is hot and glistening.
  3. Serve the garlic ginger chicken stir fry over white rice and top with sesame seeds and green onions.

Notes

For the best texture, slice the chicken thinly and keep the pan hot so the vegetables stay bright and crisp. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet until steaming. Freezing is not recommended because the vegetables can soften after thawing. For a lighter option, use low-sodium soy sauce and skip the brown sugar or reduce it to 1 teaspoon.