Chinese Chicken Stir Fry

So, let me tell you about this Chinese chicken stir-fry recipe—a dish that’s not just about food… it’s about family, warmth, and those cozy weeknight dinners. Picture this: tender, juicy chicken mingled with crunchy vegetables, all drizzled in a savory sauce that’s got just the right amount of zing. It’s like a burst of flavor that makes your taste buds dance! I remember the first time I made this—it just filled the kitchen with such an amazing aroma, and we all just gathered around the table, smiling, sharing stories… and of course, going back for seconds!

Why You’ll Crave It

• Quick to whip up—perfect for those busy weeknights when time is tight but flavor is essential.
• Loaded with colorful veggies; you can sneak in whatever you like or have on hand, which is always a win!
• One-pan dish—less mess to clean up after, which is basically a miracle in my world.
• Customizable spice levels! Whether you want it mild or with a kick, you do you!

My family fights over the last bit of this stir-fry… it’s just that good!

What You’ll Need

• Chicken Breast: 500 grams, cut into bite-sized pieces, so they cook quickly and are easy to eat.
• Soy Sauce: 3 tablespoons, the secret to that deep umami flavor we all crave.
• Cornflour: 2 tablespoons, to help thicken your sauce and make it glossy.
• Vegetable Oil: 2 tablespoons, or any oil you love for high-heat cooking.
• Garlic: 3 cloves, minced, because garlic makes everything better.
• Ginger: 1 tablespoon, minced, brings that lovely warmth and zing.
• Red Bell Pepper: 1, sliced, for that sweet crunch.
• Green Bell Pepper: 1, sliced, adds color and flavor.
• Onion: 1, sliced, for a little sweetness.
• Carrot: 1, julienned, the more colors, the better, right?
• Spring Onions: 2, chopped, for garnishing and adding that fresh bite.
• Sesame Oil: 1 teaspoon, just a drizzle for that authentic finish.
• Salt and Pepper: to taste; season to your liking.
• Optional: Sesame seeds for garnish, because it just looks pretty.

Easy How-To

Let’s Get Cooking!

Okay, first things first—marinate the chicken! Toss those bite-sized pieces into a bowl with soy sauce, sesame oil, and a sprinkle of pepper. Give it a good stir to coat everything evenly. Cover it up and let it sit for at least 30 minutes. The longer, the better for that flavor to really seep in. While your chicken is soaking up all this goodness, you can prep your sauce in another bowl—mix your soy sauce again, some oyster sauce, honey, and cornflour. Whisk it until it’s smooth; you’re going to want this later!

Now, heat up that oil in a large pan or a wok over medium-high heat. It should shimmer a bit but, be careful, you don’t want it smoking. Once it’s ready, it’s time to add the marinated chicken in batches. You want them to have their space—no overcrowding! Stir-fry until they’re golden brown and, you know, cooked through—about 5 to 7 minutes. When done, put them on a plate, and let’s handle those veggies.

In the same pan, add garlic and ginger, and just a quick sauté until it’s fragrant—oh wow, that smell! Then toss in your colorful veggies and stir-fry them until they’re tender-crisp—so fresh and vibrant! Now, toss the chicken back into the pan, pour that glorious sauce over everything, and stir-fry it all together for a couple of minutes until that sauce thickens up nicely and coats every piece.

Finally, serve it hot over a bed of rice or noodles, and don’t skip the sesame seeds or spring onions on top. It’s like a little show-off at the dinner table!

Good to Know

• Try using chicken thighs—they’re a bit juicier and can really elevate the dish!
• Feel free to get creative with your veggies! Whatever you love or have in the fridge can work. I sometimes sneak in zucchini or broccoli.
• If you want to turn up the heat, add some chili sauce or sliced red peppers when you’re cooking the chicken!

Serving Ideas

• Serve it over fluffy jasmine rice, or fancy it up with some noodles topped with a sprinkle of sesame seeds.

Top Tricks

• Make sure your pan is hot enough before adding the chicken; it helps lock in those juices and keeps everything from getting soggy.

Frequently Asked Questions

Can I use other types of chicken?

Absolutely! Boneless, skinless chicken thighs bring a great flavor, but chicken breasts work just fine too. It’s all about what you prefer.

Is there a substitute for soy sauce?

Yeah, you can use tamari if you’re going gluten-free or coconut aminos for a soy-free twist. Just keep in mind, it will change the flavor a bit.

How do I spice it up?

If you’re feeling adventurous with spice, toss in some red pepper flakes, sriracha, or fresh chilies. Go spicy or go home, right?

What other vegetables can I add?

There’s really a whole world of veggies out there! Think snap peas, broccoli, or bell peppers. Just chop them up so they cook evenly.

Can I make it ahead?

You bet! Just marinate that chicken ahead of time and pop it in the fridge. Cook it up fresh right before you’re ready to kick back and enjoy.

—

This Chinese chicken stir-fry is such a favorite—it’s cozy comfort food that’s equally impressive for guests. You’ll find that delicious balance of flavors and textures, and I promise, it’s going to become a go-to recipe in your kitchen faster than you can say “extra sesame seeds, please!”