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.
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.