Entrée: China – 炒雞肉 ▶ Chao Ji Rou (Chicken Stir-Fry)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 15 min

Total 40 min

Ingredients

1 lb (450 g) boneless, skinless chicken breast or thighs, thinly sliced
1 tbsp (15 ml) soy sauce (for marinating chicken)
1 tsp cornstarch (for marinating chicken)
1 tsp toasted sesame oil (for marinating chicken, optional)
2 tbsp (30 ml) neutral oil (vegetable or peanut), divided
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 cups (150 g) broccoli florets
1 red bell pepper, thinly sliced
1 small carrot, thinly sliced on the bias
1 small yellow onion, thinly sliced
1 cup (100 g) sugar snap peas (optional)
3 green onions, sliced (reserve some for garnish)
1 tsp sesame seeds (for garnish, optional)
Cooked rice or noodles, for serving
SAUCE:
3 tbsp (45 ml) low-sodium soy sauce
1 tbsp (15 ml) oyster sauce
1 tbsp (15 ml) hoisin sauce (optional)
1 tbsp (15 ml) rice vinegar
1 tbsp (15 ml) honey or brown sugar
2 tsp cornstarch
1 / 3 cup (80 ml) chicken broth or water
1 tsp toasted sesame oil
1 / 4 tsp crushed red pepper flakes (optional)

Instructions

Marinate chicken: In a bowl, combine sliced chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil (if using). Toss to coat and let stand 10–15 minutes.
Make the sauce: In a small bowl, whisk together 3 tablespoons soy sauce, oyster sauce, hoisin (if using), rice vinegar, honey, 2 teaspoons cornstarch, chicken broth, 1 teaspoon sesame oil, and red pepper flakes (if using) until smooth. Set aside.
Prep vegetables and aromatics so they’re ready to go: mince garlic and ginger; slice broccoli, bell pepper, carrot, onion, snap peas, and green onions.
Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.
Stir-fry chicken: Add chicken in a single layer. Cook 2–3 minutes, stirring once or twice, until just cooked through and lightly browned. Transfer to a plate (leave any fond in the pan).
Add remaining 1 tablespoon oil to the pan. Add garlic and ginger; stir-fry 20–30 seconds until fragrant.
Add vegetables starting with the firm ones: broccoli and carrot first for 2 minutes; then add bell pepper, onion, and snap peas for 1–2 minutes more, stirring constantly until crisp-tender.
Return chicken and any juices to the pan. Whisk the sauce briefly and pour it in. Stir-fry 1–2 minutes until the sauce bubbles and thickens, coating everything. Toss in most of the green onions during the last 30 seconds.
Taste and adjust seasoning (more soy for salt, vinegar for brightness, or a splash of water if too thick).
Serve immediately over hot rice or noodles. Garnish with remaining green onions and sesame seeds.