Peking Style Chicken Stir Fry (Printable View)
Tender chicken in savory-sweet hoisin sauce with fresh vegetables, ready in 35 minutes.
# Ingredient List:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breast, thinly sliced
02 - 1 tablespoon soy sauce
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 1 teaspoon cornstarch
→ Sauce
05 - 3 tablespoons hoisin sauce
06 - 2 tablespoons soy sauce
07 - 1 tablespoon rice vinegar
08 - 2 teaspoons sugar
09 - 1 tablespoon sesame oil
10 - 1/4 cup water
→ Vegetables & Aromatics
11 - 2 cloves garlic, minced
12 - 1 tablespoon fresh ginger, finely grated
13 - 1 red bell pepper, thinly sliced
14 - 1 carrot, julienned
15 - 4 scallions, cut into 2-inch pieces
16 - 3.5 oz bean sprouts
→ For Cooking
17 - 2 tablespoons vegetable oil
# How to Make It:
01 - Combine chicken slices with soy sauce, Shaoxing wine, and cornstarch in a bowl. Mix thoroughly and let stand for 10 minutes to absorb flavors.
02 - Whisk together hoisin sauce, soy sauce, rice vinegar, sugar, sesame oil, and water in a small bowl until smooth and well combined.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated chicken and stir-fry until just cooked through, approximately 3-4 minutes. Remove chicken and set aside.
04 - Add remaining oil to the wok. Add garlic and ginger, stir-frying for 30 seconds until fragrant, taking care not to burn.
05 - Add bell pepper and carrot to the wok. Stir-fry for 2-3 minutes until vegetables are slightly tender but still crisp.
06 - Return chicken to the wok along with scallions and bean sprouts. Stir-fry for 1 minute to heat through.
07 - Pour prepared sauce over the stir-fry, tossing well to coat all ingredients evenly. Cook for 2 minutes until sauce thickens slightly and everything is heated through.
# Expert Suggestions:
01 -
- The sauce achieves that perfect restaurant quality balance between savory and sweet that makes you want to lick your plate
- Everything comes together in under 20 minutes of actual cooking time
- The vegetables stay crisp and colorful while absorbing all that incredible flavor
02 -
- Never crowd your wok or the chicken will steam instead of sear
- Have all ingredients prepped and the sauce mixed before you turn on the heat
- The sauce thickens quickly once added so keep everything moving
03 -
- A cold wok creates sticking so make sure it is properly heated before adding oil
- Slicing chicken while partially frozen makes getting thin strips much easier