Chicken Stir Fry Recipe

Prep and marinate chicken

Trim any excess fat from the chicken breasts and slice across the grain into 1/4-inch thick strips. In a medium bowl combine 2 tbsp soy sauce, 1 tbsp rice wine (or dry sherry), 1 tsp cornstarch and 1 tsp pepper. Add the sliced chicken and toss to coat thoroughly. Let marinate at room temperature 10 minutes or refrigerate up to 30 minutes.

Prepare all vegetables so they are ready to go: slice bell peppers into 1/2-inch strips, cut broccoli into bite-sized florets, thinly slice the carrot on a diagonal, halve snow peas if large, and thinly slice the onion. Mince the garlic and ginger. Keep vegetables grouped by cooking time (hard vegetables like carrots and broccoli together; quick-cook items like bell pepper and snow peas together).

In a small bowl whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp hoisin, 1 tsp sesame oil and 1/4 cup chicken broth or water. In a separate small cup mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry; set both near the stove.

Cook chicken

Heat a large wok or heavy skillet over high heat until very hot (about 2 minutes). Add 1 tbsp vegetable oil and swirl. Add the marinated chicken in a single layer, leaving space so pieces sear (work in two batches if necessary). Let chicken cook undisturbed 1 minute to develop color, then stir-fry until just cooked through, about 2–3 more minutes. Remove chicken to a plate and set aside.

Cook hard vegetables

Return the wok to high heat and add the remaining 1 tbsp vegetable oil. Add carrots and broccoli and stir-fry 1–2 minutes until they begin to brighten and get tender-crisp. Add 1–2 tbsp water (or splash of broth) and cover with a lid for 30–45 seconds to steam slightly, then uncover and continue stirring.

Add aromatics and quick-cook vegetables

Push the vegetables to the side of the wok. Add garlic and ginger to the hot center and stir 10–15 seconds until fragrant (do not burn). Add the bell peppers, onion, and snow peas and stir-fry together 1–2 minutes until they are bright and tender-crisp.

Combine chicken and sauce

Return the cooked chicken and any accumulated juices to the wok. Pour the prepared sauce mixture over the contents and stir to combine. Bring the sauce to a simmer, then stir in the cornstarch slurry a little at a time and cook 30–60 seconds until sauce thickens and coats the chicken and vegetables. Taste and adjust seasoning with 1/4 tsp salt, additional soy sauce, or pepper and optional red pepper flakes if desired.

Finish & garnish: Turn off heat and stir in 1 tsp toasted sesame oil for aroma. Transfer the stir-fry to serving plates over steamed rice or toss with cooked noodles. Sprinkle sliced green onions and sesame seeds on top and serve immediately.