This Chinese chicken stir fry recipe is quick, easy, and ready in 15 minutes. Let me show you how to make Chinese stir fry that is juicy, colorful, flavorful, and delicious.
We like to serve this Asian chicken stir fry on its own or with sides like fried rice, bread, noodles, or pasta.
Chinese Chicken Stir Fry Recipe
This Chinese chicken stir fry recipe is quick and ready in under 15 minutes making it a delicious option for weeknight meal, weekend, or any occasion.
If you are looking for Asian chicken stir fry that is made with vegetables and boneless chicken, this is a very good recipe that is simple but doesn't compromise on taste.
Chinese stir fry is easy to make and bursting with flavors. Fresh vegetables and chicken with a flavor-packed stir fry sauce make this tasty and rival what you will eat at your favorite takeout restaurant or even better. It's really good!
If you've had a busy day and want something quick and tasty with minimal prep, then this Chinese chicken and vegetables is the one to go for. It comes together quickly and you can get dinner on the table in good time. You can prep and even make it ahead. It stores and reheats well.
Veggies like Broccoli, carrots, bell peppers, and chicken are all cooked in a Chinese stir fry sauce to create this dish. It is customizable and can be made with any quick-cooking vegetables you might have on hand.
I used boneless chicken breast and it can also be made with boneless chicken thighs.
This Chinese chicken with mixed vegetables is healthy and can be eaten on its own or served with dishes like rice, pasta, or noodles. This sweet and savory dish is simple, nutritious, and flavorful. Let me show you how to make it.
Related: Chinese black pepper chicken, Instant pot stir fry
Chinese Stir Fry Sauce
This is a versatile sauce that is used in Chinese stir fry be it vegetable, chicken, beef, or other stir fries. Stir fry sauce contains sweet and savory ingredients and a thickener like cornflour or arrowroot. It is what ties the chicken, vegetables, and other ingredients together.
The ingredients slightly vary from recipe to recipe. For this Chinese stir fry chicken sauce you will need these ingredients:
Soy sauce, Oyster sauce, Chicken stock or Water, black pepper, sesame oil, rice vinegar, brown sugar, and cornflour
You can double or triple the sauce if you like saucy stir-fries.
The detailed ingredient list and measurements are in the recipe card at the bottom of this post.
Ingredients
The detailed ingredient list, measurements, and directions are in the recipe card at the bottom of this post.
What does Chinese stir fry have in it? Vegetables, sometimes meat such as chicken, beef, stir fry sauce made up of soy sauce, vinegar, and aromatics. You can also throw in leftover veggies so they don't go to waste. For this Chinese chicken stir fry, you will need:
Chicken- Boneless skinless chicken breast or chicken thighs
Carrot- Cut the carrot in bite-size slices, cubes, or any shape of your choice. Don't Cut too small.
Bell peppers- Red and Yellow. You can use any other color as well.
Onion- Brown onion, yellow, or white onion works fine.
Broccoli
Bok choy - Optional
Mushrooms - Optional
Soy sauce
Oyster sauce
Chicken stock or Water
Sesame oil
Rice vinegar
Black pepper
Garlic
Ginger
Brown sugar
Cornflour
Vegetable oil
How To Make Chinese Chicken Stir Fry
Make the stir fry sauce- Add soy sauce, oyster sauce, stock, sesame oil, rice vinegar, black pepper, brown sugar, and cornflour in a small bowl. Whisk together till well combined. Set aside.
Cut the chicken into bite size cubes or strips. Add salt and a tablespoon of the sauce to marinate it. Mix and set aside.
Wash the vegetables. Cut the bell pepper into strips, Slice the onions, slice or julienne the carrots, and cut the broccoli into bite size.
Place a wok or large skillet on medium heat. Add a tablespoon of vegetable oil and when heated, add the chicken. Cook it until browned then transfer the chicken to a plate.
Add a tablespoon more oil into the wok then add the onion, saute for 1-2 minutes then add in the garlic, ginger, and vegetables and stir fry till tender.
Add the chicken and the stir fry sauce into the wok. Stir in the spring onions.
Stir till it thickens and the chicken and vegetables coated in the thickened sauce.
Take it off the heat and serve.
What To Serve With
It is versatile and can be served as a main meal or served with side dishes such as:
Egg fried rice, Cauliflower rice, white rice
Spring rolls, steamed dumplings
How To Store
Chicken stir fry stores and reheats well making it suitable for prepping ahead or storing leftovers.
To store- Transfer into a sealable bowl, and put it in the fridge where it will last for 3 days or to store it for a longer period, put it in the freezer where it will last for up to 3 months.
To reheat on the stove- transfer it to a wok, add water then let it cook until it bubbles, thickens and it's warmed through.
It can also easily be reheated in the microwave.
How to reheat in the microwave- Transfer to a microwaveable bowl, add some water, cover, and microwave on high settings for 1 minute, stir, and continue to microwave at 30 seconds intervals till it's heated through to your likeness.
Use leftovers in wraps,
Tips For Making Chinese Stir Fry
- Cook the chicken first before the veggies. Don't wash the wok after browning the chicken. Cook the veggies in it so they get the brown bits flavor.
- Don't undercook or overcook the veggies. Cook until the veggies are tender but still slightly crisp so they retain vibrant colors and nutrients.
- Firmer vegetables go in first and quick cooking veggies should go in last.
- The Chinese stir fry sauce can be doubled or tripled if you want the stirfry saucier.
- Adjust pepper according to your personal taste. If you want it spicy, add some sriracha sauce to it.
- It's best served hot.
More Chinese Recipes
Instant pot chicken and broccoli
More Quick Chicken Recipes
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Chinese Chicken Stir Fry Recipe
Equipment
- Wok or skillet
- Chopping board
- Knife
- Mixing bowl
Ingredients
- 2lb (500g) Boneless Chicken breast or thighs
- 1 medium Carrots
- 1 small Red Bell pepper
- 1 small Yellow Bell pepper Optional
- 1 small head Broccoli
- 2 sprigs Green onions (Spring onions)
- 4 cloves Garlic minced
- 1 teaspoon Ginger minced
- 2 tablespoon Vegetable oil
For the Stir Fry Sauce
- 2 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Rice wine vinegar
- ½ teaspoon Black pepper or to taste
- 1 tablespoon Sesame oil
- 1 tablespoon Brown sugar
- ¼ cup Chicken stock or Water
- 1 tablespoon Cornflour
Instructions
- Make the stir fry sauce- Add soy sauce, oyster sauce, chicken stock, sesame oil, rice vinegar, black pepper, brown sugar, and cornflour in a small bowl. Whisk together till well combined. Set aside.
- Cut the chicken into bite size cubes or strips. Add salt and a tablespoon of the stir fry sauce to marinate it. Mix and set aside.
- Wash the vegetables. Cut the bell pepper into strips, Slice the onions, slice or julienne the carrots, and cut the broccoli into bite size.
- Place a wok or large skillet on medium heat. Add a tablespoon of vegetable oil and when heated, add the chicken. Cook it until browned then transfer the chicken to a plate.
- Add a tablespoon more oil into the wok then add the onion, saute for 1-2 minutes then add in garlic, ginger, and the vegetables and stir fry till tender.
- Add the chicken and the stir fry sauce into the wok. Stir in the spring onions.
- Stir till it thickens and the chicken and vegetables coated in the thickened sauce.
- Take it off heat and serve.
Notes
- Cook the chicken first before the veggies.
- Don't undercook or overcook the veggies. Cook until the veggies are tender but still slightly crisp so they retain vibrant colors and nutrients.
- Firmer vegetables go in first and quick cooking veggies should go in last.
- The Chinese stir fry sauce can be doubled or tripled if you want the stirfry saucier.
- Adjust pepper according to your personal taste.
- It's best served as soon as it's cooked.
Nutrition
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Looks yummy