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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. Cook in a smoking hot wok for quick, high-heat stir-frying that keeps everything vibrant and tender-crisp, then serve 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, Main Dish
Cuisine: Chinese-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Thinly sliced.
  • 1 tbsp cornstarch
  • 0.25 salt To taste.
  • 0.25 white pepper To taste.
  • 2 tbsp vegetable oil
Aromatics and vegetables
  • 3 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
  • 0.5 cup white rice Serve over rice (amount for recipe scale).
  • 1 tbsp sesame seeds For garnish.
  • 1 tbsp green onions For garnish.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Coat the chicken
  1. Toss the chicken with cornstarch, salt, and white pepper until evenly coated with a light dusting.
Make the stir fry sauce
  1. Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, cornstarch, and chicken broth until smooth.
Sear the chicken
  1. Heat the vegetable oil in a wok or large skillet over high heat until smoking, about 2-3 minutes.
  2. Cook the chicken for 4-5 minutes, stirring as needed, until golden and cooked through, then remove to a plate.
Stir-fry the vegetables
  1. Stir-fry the bell peppers, broccoli, and carrot for 3-4 minutes over high heat until bright and just tender-crisp.
  2. Add the garlic and ginger and stir-fry for 30 seconds, just until fragrant.
Sauce and finish
  1. Pour in the sauce and stir for 1-2 minutes until thickened and glossy.
  2. Return the chicken to the wok and toss to coat, cooking just until everything is heated through.
Serve
  1. Serve the stir fry over white rice and top with sesame seeds and green onions.

Notes

For the best “glistening” texture, keep heat high and stir continuously so the sauce thickens quickly without overcooking the vegetables. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet or microwave until hot. Freezing is not recommended because the vegetables can soften. For a gluten-free option, use gluten-free soy sauce and ensure oyster/hoisin sauces are gluten-free.