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Chinese Chicken Stir Fry

Chinese chicken stir fry with tender chicken strips and vibrant bell peppers, broccoli, and carrot tossed in a glossy soy-ginger sauce. Cook it in a smoking hot wok for takeout-style flavor and a crisp-tender vegetable bite 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
Cuisine: Chinese-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts, thinly sliced Slice thinly for fast, even cooking.
  • 1 tbsp cornstarch Coats chicken for a glossy stir-fry texture.
  • 0.25 Salt To taste.
  • 0.25 white pepper To taste.
  • 2 tbsp vegetable oil For stir-frying at high heat.
Aromatics and vegetables
  • 3 clove 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 Thickens sauce once added to the hot pan.
  • 0.5 cup chicken broth
To serve
  • 0.125 sesame seeds Scatter over the finished dish.
  • 0.125 green onions Chop and sprinkle on top.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep
  1. Toss chicken strips with cornstarch, salt, and white pepper until evenly coated.
  2. Whisk together all stir fry sauce ingredients until smooth and no cornstarch lumps remain.
Cook the chicken
  1. Heat vegetable oil in a wok or large skillet over high heat until smoking.
  2. Cook chicken for 4-5 minutes, stirring occasionally, until golden and cooked through, then remove to a plate.
Stir-fry the vegetables
  1. Stir-fry bell peppers, broccoli, and carrot for 3-4 minutes until bright and just tender-crisp.
  2. Add garlic and ginger and stir-fry for 30 seconds until fragrant.
Sauce and finish
  1. Pour in the sauce and stir for 1-2 minutes until thickened and glossy.
  2. Return chicken and toss to coat, cooking just until heated through.
  3. Serve over rice with sesame seeds and green onions.

Notes

For the glossy sauce, keep the pan hot before adding it—if the wok cools, the cornstarch won’t thicken as nicely. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet or microwave until steaming. Freezing is not recommended for best texture of the vegetables. For a lower-sodium option, use reduced-sodium soy sauce and reduce added salt to taste.