This Chinese-style chicken and vegetable stir-fry draws on the fast, high-heat wok cooking used across China, with a savory brown sauce familiar in many Chinese-American versions. Bite-size chicken, broccoli, snow peas, carrots, and bell pepper cook quickly and are served over rice; home and regional versions vary in their vegetables and seasonings.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs, cut into ¾-inch (2 cm) pieces
- 2 cups (180 g) broccoli florets, cut into small, even pieces
- 1 medium red bell pepper (about 150 g), thinly sliced
- 1 medium carrot (about 90 g), peeled and thinly sliced on the diagonal
- 1 cup (100 g) snow peas, trimmed
- 2 scallions (about 30 g), thinly sliced, white and green parts separated
- 2 cloves garlic (about 6 g), finely chopped
- 1 tablespoon (6 g) finely grated fresh ginger
- 2 tablespoons (30 ml) neutral oil, such as peanut, canola, or sunflower oil, divided
- 3 tablespoons (45 ml) low-sodium soy sauce
- 1 tablespoon (15 ml) oyster sauce
- ⅓ cup (80 ml) low-sodium chicken broth or water
- 2 teaspoons (10 ml) rice vinegar
- 1 teaspoon (4 g) sugar
- 2 teaspoons (5 g) cornstarch
- 1 teaspoon (5 ml) toasted sesame oil
- 4 cups (720 g) hot cooked rice, for serving
Instructions
- Prepare the ingredients and sauce. Pat the chicken dry and cut it into similarly sized pieces so it cooks evenly. Prepare the vegetables, garlic, ginger, and scallions before heating the wok; stir-frying moves quickly, and there will not be time to chop once cooking starts. In a small bowl, whisk together the soy sauce, oyster sauce, broth, rice vinegar, sugar, and cornstarch until no dry starch remains. Keep the sesame oil separate for the end.
- Heat the wok. Set a large, well-seasoned wok over high heat for about 1 minute. Add 1 tablespoon (15 ml) of the neutral oil and swirl it around the base and lower sides. The oil should look fluid and shimmer, but it should not smoke heavily. If using a thin home wok, adjust the heat as needed to avoid scorching the oil or coating.
- Cook the chicken. Add the chicken in a single layer, leaving a little room between pieces. Let it sear undisturbed for about 1 minute, then stir-fry for 4 to 5 minutes, turning the pieces until browned in spots and nearly cooked through. Check the center of a thick piece with a food thermometer: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If it has not reached that temperature, keep cooking and check again. Transfer the chicken to a clean plate; do not return it to a plate that held raw chicken.
- Stir-fry the vegetables and aromatics. Add the remaining 1 tablespoon (15 ml) oil. Add the carrot and broccoli and stir-fry for 2 minutes, tossing often. Add the bell pepper and snow peas and cook for another 1 to 2 minutes. The vegetables should be bright and starting to soften, while still offering some bite. Add the scallion whites, garlic, and ginger; stir constantly for about 30 seconds, just until fragrant. If the wok looks dry or the garlic begins to darken, lower the heat briefly.
- Finish with the sauce. Return the cooked chicken and any juices on its plate to the wok. Whisk the sauce again, since cornstarch settles quickly, then pour it around the sides of the wok. Toss everything for 1 to 2 minutes, until the sauce bubbles, thickens, and coats the chicken and vegetables. If it becomes thicker than you like, loosen it with 1 tablespoon (15 ml) water at a time. Take the wok off the heat, drizzle in the sesame oil, and fold in the scallion greens.
- Serve promptly. Spoon the stir-fry over hot cooked rice, dividing the chicken, vegetables, and sauce evenly. The finished sauce should cling lightly rather than pool like soup; serve extra rice alongside to catch any sauce left on the plate.
Tips
- Cut for quick, even cooking. Keep the chicken pieces close in size and slice the carrot thinly. Large chicken chunks or thick carrot coins take longer to cook, so the smaller vegetables may turn soft before everything is ready.
- Keep the wok from crowding. A 14-inch (35 cm) wok gives the ingredients room to make contact with the hot surface. If yours is smaller, cook the chicken in two batches and return it at the sauce stage. Crowding traps steam and can make chicken pale instead of browned.
- Use a practical oyster-sauce substitute if needed. Oyster sauce gives the dish a rounded, savory flavor. For a vegetarian version, use an equal amount of mushroom-based vegetarian stir-fry sauce. If neither is available, add 1 extra tablespoon (15 ml) soy sauce and a pinch of sugar; the result will taste saltier and less full-bodied, so taste before adding any extra salt.
- Keep the sauce smooth. Cornstarch settles as it stands, so whisk the bowl immediately before pouring it into the wok. Add sauce only after the chicken and vegetables are hot; this helps it thicken quickly without leaving a starchy taste.
Serving Suggestions
Steamed jasmine or long-grain rice is an easy match because its mild flavor balances the salty, gently sweet sauce. Brown rice also works, although its firmer texture and nutty flavor make the meal heartier. Cook rice before you start the stir-fry, since the wok steps move too quickly to manage a pot of rice at the same time. If you prefer noodles, serve the stir-fry beside cooked wheat or rice noodles rather than adding a large quantity directly to the wok; keeping the noodles separate makes it easier to divide the sauce.
For a larger meal, add a simple cucumber salad, lightly dressed greens, or a bowl of clear soup. A small dish of chili crisp or sliced fresh chili lets people adjust the heat at the table without changing the shared pan. For a family-style presentation, bring the wok or a warm serving dish to the table and put rice in a separate bowl. The vegetables should stay colorful and slightly crisp, so avoid covering the finished dish for a long time while other courses are served.
Variations
Make it vegetarian: Replace the chicken with 14 oz (400 g) pressed extra-firm tofu, cut into cubes, and use mushroom-based vegetarian stir-fry sauce instead of oyster sauce. Brown the tofu in the wok first, transfer it to a plate, and return it with the sauce. Tofu releases water more readily than chicken, so give it enough space and allow extra moisture to evaporate before adding the vegetables.
Swap the vegetables: Use about 4 cups (400 g) of other quick-cooking vegetables in total. Bok choy, sliced mushrooms, cabbage, asparagus, and thin strips of zucchini are useful choices. Put dense vegetables such as asparagus in with the broccoli and softer leafy vegetables near the end. Frozen vegetables can be used, but thaw and drain them first; extra ice and water can dilute the sauce and cool the wok.
Adjust the flavor: For a brighter, less sweet sauce, reduce the sugar to ½ teaspoon (2 g) and add another teaspoon of rice vinegar. For more heat, add ½ teaspoon of chili flakes with the garlic and ginger, or serve chili oil separately. Dark soy sauce can replace up to 1 tablespoon (15 ml) of the regular soy sauce for deeper color, but it is stronger and may make the dish saltier.
Use chicken breast: Boneless, skinless chicken breast works in place of thighs. Cut it into even pieces and watch it closely, since breast meat can dry out if overcooked. The required safe temperature is still 165°F (74°C), checked with a food thermometer at the center of a thick piece.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. Store the stir-fry and rice separately if possible, and use both within 3 to 4 days. Separating them makes it easier to reheat the chicken and vegetables without turning the rice soggy. Do not leave the wok at room temperature while serving for more than 2 hours, or more than 1 hour if the room is above 90°F (32°C).
For best texture, reheat a portion in a skillet or wok over medium heat with a teaspoon or two of water. Toss until steaming hot throughout, stirring so the sauce does not catch on the pan. Leftovers must reach 165°F (74°C) when reheated; check the center with a food thermometer. A microwave also works: cover loosely, heat in short intervals, stir between intervals, and check several spots for even heating. The vegetables will be softer after storage and reheating, which is normal. Freeze leftovers in a sealed, freezer-safe container for up to 2 months for best quality, then thaw overnight in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
Can I make this without a wok?
A wide, heavy skillet works well. Use the largest one you have so moisture can escape, and cook the chicken in batches if the pieces do not fit in a loose layer. A skillet may not give the same curved-surface tossing action as a wok, but the flavor and method are still suitable for a home stir-fry.
Why is my stir-fry watery?
The pan may be crowded, the vegetables may have been wet, or frozen vegetables may have gone in while still icy. Pat ingredients dry, cook in batches, and wait until excess liquid has evaporated before adding the sauce. Also whisk the cornstarch into the sauce thoroughly and pour it in only after the wok is hot.
Can I prepare the ingredients ahead?
Yes. Cut the vegetables and chicken up to a day ahead and refrigerate them in separate covered containers. Mix the sauce ingredients ahead too, but whisk it again just before using because the cornstarch settles. Keep raw chicken below ready-to-eat ingredients in the refrigerator, and wash hands, boards, and utensils after handling it.
Is oyster sauce made with oysters?
Traditional oyster sauce is made with oyster extract and is not vegetarian. Check the label if you have an allergy or dietary restriction. Mushroom-based vegetarian stir-fry sauces are a useful substitute, while extra soy sauce can work in a pinch but gives a saltier, less rounded result.
Can I make the sauce gluten-free?
Use soy sauce clearly labeled gluten-free, such as tamari made without wheat, and check the oyster or mushroom sauce label as well. Some sauces contain wheat or other ingredients that may not suit a gluten-free diet. The other listed sauce ingredients are generally gluten-free, but labels and manufacturing practices vary.
Can I double the recipe?
Yes, but do not double everything in the wok at once. Cook the chicken in batches and stir-fry the vegetables in two rounds, then return everything to the wok with the sauce. A crowded pan cools quickly and steams ingredients, so batch cooking gives a better sear and keeps the vegetables from becoming limp.
Related
- Chinese Scallion Pancakes: A Crisp, Layered Recipe
- Kung Pao Chicken Recipe: A Spicy Sichuan Favorite
- Chinese Pancakes for Peking Duck: Soft, Steamed & Easy
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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