Description
A quick and easy chicken stir-fry featuring tender slices of chicken, crisp vegetables, and a glossy brown sauce.
Ingredients
Scale
- 500 g boneless skinless chicken thighs, sliced 1 cm thick
- 30 ml light soy sauce
- 15 ml oyster sauce
- 15 g cornstarch (for marinade)
- 10 g cornstarch (for slurry)
- 15 ml Shaoxing wine or dry sherry
- 120 ml chicken broth
- 5 g sugar
- 5 ml sesame oil
- 30 ml neutral oil (e.g., canola or peanut)
- 3 cloves garlic, minced
- 15 g fresh ginger, minced
- 150 g yellow onion, sliced thin
- 120 g celery, sliced on a diagonal
- 200 g bell peppers, sliced
- 120 g mushrooms, sliced (optional)
- 120 g bean sprouts
- 2 scallions, thinly sliced (for garnish)
- Salt and black pepper to taste
Instructions
- Slice and marinate the chicken: In a bowl, combine chicken, soy sauce, Shaoxing wine, and cornstarch. Let sit for 5–10 minutes.
- Prep the vegetables and sauce: Slice onion, celery, bell peppers, and mushrooms. Mix the sauce ingredients in a small bowl.
- Heat oil in the wok over high heat. Add chicken in a single layer and sear for 1–2 minutes per side until cooked through. Transfer to a plate.
- Add garlic and ginger to the wok, sauté for 20–30 seconds. Then add onion and celery, cooking for 2–3 minutes. Add mushrooms and bell peppers, stir-frying for 1–2 minutes.
- Return chicken to the wok and stir in the sauce. Simmer for 30–60 seconds. Whisk cornstarch with cold water, then add to thicken the sauce.
- Add bean sprouts and remove from heat. Drizzle with sesame oil and sprinkle with scallions before serving.
Notes
Slice chicken thinly across the grain for tenderness. Cook in batches to avoid overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 760mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg