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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. Cook in a smoking hot wok for quick, tender-crisp broccoli, bright peppers, and a thick, clingy finish 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 breasts
  • 1.5 lb boneless skinless chicken breasts, thinly sliced
  • 1 tbsp cornstarch
  • 1 Salt and white pepper to taste Use to season the chicken.
  • 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
to serve
  • 1 sesame seeds
  • 1 green onions
  • 1 white rice

Equipment

  • 1 cast iron skillet

Method
 

Prep chicken
  1. Toss the thinly sliced chicken with cornstarch, salt, and white pepper until evenly coated and lightly dusted.
Make stir fry sauce
  1. Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, cornstarch, and chicken broth until smooth.
Stir-fry chicken
  1. Heat vegetable oil in a wok or large skillet over high heat until smoking.
  2. Add the chicken in a single layer and cook for 4-5 minutes, stirring as needed, until golden and cooked through; remove to a plate.
Stir-fry vegetables
  1. Stir-fry the bell peppers, broccoli, and carrot for 3-4 minutes until bright and just tender-crisp.
  2. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant, keeping everything glossy and lively.
Thicken sauce and finish
  1. Pour in the stir fry sauce and stir for 1-2 minutes until thickened and glossy, coating the vegetables.
  2. Return the chicken to the pan and toss to coat until everything is evenly glazed and steaming hot.
Serve
  1. Serve the stir fry over white rice and top with sesame seeds and green onions.

Notes

For best texture, slice chicken thinly and keep the pan hot so the vegetables stay tender-crisp; if the sauce seems too thick, loosen with a splash of chicken broth and toss again. Refrigerate leftovers in a sealed container for up to 3 days; freeze the cooked stir fry (without rice) for up to 2 months. If you want a lighter option, use low-sodium soy sauce and swap the oyster sauce for a vegetarian stir-fry sauce while keeping the same method.