Name: Chinese Chicken Stir-Fry with Vegetables
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 200g boneless skinless chicken breast, sliced thinly; 2 tbsp cornstarch; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp Shaoxing wine (or dry sherry); 1 tsp sugar; 1/2 tsp sesame oil; 2 cloves garlic, minced; 1-inch piece ginger, minced; 1 red bell pepper, sliced; 1 small carrot, sliced; 1 small onion, sliced; 2 green onions, cut into 1-inch pieces; 2 tbsp vegetable oil; 200g cooked jasmine rice (about 1 cup raw); Fresh cilantro or sesame seeds for garnish (optional)

Chinese Chicken Stir-Fry with Vegetables

SmoothVanilla5649

This classic Chinese stir-fry brings together tender chicken, crisp vegetables, and a savory sauce for a quick, satisfying meal that's perfect for weeknights. The secret to restaurant-style flavor is velveting the chicken with cornstarch and a quick marinade, which keeps it juicy and tender. The colorful medley of bell pepper, carrot, and onion not only adds crunch and sweetness but also makes the dish visually vibrant. Served over fluffy jasmine rice, this meal is balanced, comforting, and endlessly adaptable to your favorite veggies or proteins.

Ingredients

Instructions

In a bowl, combine the sliced chicken breast with 1 tbsp soy sauce, 1 tbsp cornstarch, and Shaoxing wine. Mix well and let marinate for 10 minutes.
In a small bowl, make the sauce: whisk together remaining 1 tbsp soy sauce, oyster sauce, sugar, sesame oil, and 1 tbsp water.
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry until just cooked through, about 3-4 minutes. Remove chicken from the pan and set aside.
Add the remaining 1 tbsp oil to the pan. Sauté garlic and ginger until fragrant, about 30 seconds.
Add onion, carrot, and bell pepper. Stir-fry for 3-4 minutes until just tender but still crisp.
Return chicken to the pan. Add green onions and pour in the sauce. Toss everything together and stir-fry for another 1-2 minutes until well coated and heated through.
Serve hot over jasmine rice, garnished with cilantro or sesame seeds if desired.