Chinese Stir-Fry
A quick and flavorful homemade Chinese stir-fry featuring tender chicken, crisp vegetables, and a glossy sauce, perfect for busy weeknights.
Ingredients
Chicken and Marinade
- 1 lb boneless skinless chicken thighs or breasts, thinly sliced Thighs stay juicier
- 1 tbsp soy sauce Use low-sodium if preferred
- 1 tbsp chicken broth Optional; adds depth
- 1 tsp cornstarch For a velvety coating on the chicken
- 2-3 tbsp vegetable oil Or peanut oil for higher smoke point
Vegetables
- 3 cloves garlic, minced
- 1 thumb-size piece ginger, minced
- 1 medium onion, sliced
- 2 cups broccoli florets Or snap peas, bok choy, or mixed vegetables
Sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce Or hoisin for vegetarian
- 1 tsp rice vinegar
- 1 tsp sugar
- 1/3 cup chicken stock or water
- 1 tsp sesame oil
Garnish (Optional)
- sliced scallions
- toasted sesame seeds
- a few chilies or chili flakes
Instructions
Preparation
- Mix the chicken slices with 1 tbsp soy sauce, chicken broth (if using), and 1 tsp cornstarch. Set aside to marinate for 5-10 minutes.
- Whisk the sauce ingredients together in a small bowl so everything is ready to go.
Cooking
- Heat a wok or large skillet over high heat until very hot. Add 1-2 tbsp oil and swirl to coat.
- Add chicken in a single layer. Cook without moving for about 1 minute, then stir-fry until just cooked through and lightly browned, about 2-3 minutes total. Remove chicken to a plate.
- Add remaining oil to the pan. Sauté garlic and ginger for 20-30 seconds until fragrant.
- Add onion, bell pepper, and broccoli. Stir-fry for 2-3 minutes until veggies are bright and crisp-tender.
- Return chicken to the pan. Pour in the sauce and toss everything together for 1-2 minutes until the sauce thickens and glazes the ingredients.
- Finish with sesame oil and taste; adjust seasoning with a pinch of sugar or an extra splash of soy if needed.
- Plate immediately and garnish with scallions and sesame seeds.
Notes
Store leftovers in an airtight container for up to 3–4 days. Rewarm in a hot skillet with a splash of water or stock to avoid drying out. You can freeze cooked stir-fry for up to 2 months; thaw overnight in the fridge before reheating.