Chicken Stir-fry
Ingredients
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- 1 1/2 pounds boneless skinless chicken thighs – thinly sliced across the grain
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon cornstarch
- 3 1/3 tablespoons peanut oil
- 1/4 teaspoons ground white pepper
- 1/2 cups chicken stock
- 2 tablespoons oyster sauce
- 1 teaspoon granulated sugar
- 2 tablespoons water
- 3 cloves garlic – minced
- 1 tablespoon fresh ginger – minced
- 8 ounces broccoli – cut into bite-size florets (~1 medium broccoli)
- 6 ounces red bell pepper – thinly sliced (~1.5 medium red bell peppers)
- 4 ounces carrot – thinly sliced on the bias (~2 medium carrots)
- 4 ounces snow peas – trimmed
- 3 pieces scallions – thinly sliced
- 1 teaspoon toasted sesame oil
- steamed rice – for serving
Instructions
1. Prep the components: Slice the chicken thinly across the grain. Cut the broccoli into bite-size florets, slice the red bell pepper and carrot, trim the snow peas, mince the garlic and ginger, and slice the scallions.
2. Marinate the chicken: In a bowl, combine 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, 1 teaspoon peanut oil, and the ground white pepper. Add the chicken and toss to coat. Marinate 15 minutes while you prepare the sauce.
3. Mix the sauce: In a small bowl, whisk the chicken stock, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, oyster sauce, and sugar until dissolved. In another small bowl, mix the remaining cornstarch (2 teaspoons) with the water to make a smooth slurry.
4. Sear the chicken: Heat a wok or large skillet over high heat until very hot. Add 1.5 tablespoons peanut oil, swirl to coat, then spread the chicken in a single layer. Stir-fry until just cooked through with light browning at the edges, 2–3 minutes. Transfer the chicken to a plate.
5. Stir-fry aromatics and vegetables: Return the wok to high heat and add the remaining 1.83 tablespoons peanut oil. Add the ginger and garlic; stir-fry until fragrant, 10–15 seconds. Add the carrot and broccoli and stir-fry until bright and starting to tenderize, 2–3 minutes. Add the red bell pepper and snow peas and stir-fry until crisp-tender, 1–2 minutes.
6. Sauce and thicken: Return the chicken and any juices to the wok. Pour in the sauce and bring to a vigorous simmer, tossing to coat, 30–60 seconds. Stir the cornstarch slurry to recombine, then pour it in while tossing; cook until the sauce thickens to a glossy glaze that clings to the chicken and vegetables, 30–60 seconds.
7. Finish and serve: Turn off the heat, drizzle in the toasted sesame oil, and add the sliced scallions. Toss briefly, then serve immediately with steamed rice.
Chicken Stir-Fry is a fast, high-heat dish built on contrast: tender, juicy slices of chicken against crisp-tender vegetables, all coated in a glossy, savory sauce. Aromatics like ginger and garlic perfume the wok, while soy and oyster sauce provide depth and umami. The result is light yet satisfying, with fresh textures and a clean finish that pairs perfectly with steamed rice.
Born from the Chinese technique of stir-frying, this dish showcases the efficiency and versatility of wok cookery. Cantonese and broader regional practices codified the timing and sequencing—marinate briefly, cook hot and fast, and thicken with a cornstarch slurry for sheen. As it traveled through Chinese diasporas, Chicken Stir-Fry adapted to local vegetables and tastes while keeping its core method intact, making it a weeknight staple and restaurant favorite worldwide.