Chinese Imperial Chicken Recipe with Tender Vegetables

Chinese style imperial chicken with vegetables brings bold flavors and satisfying texty goodness to any dinner table.

Tender protein pairs beautifully with crisp produce in a savory sauce that makes weeknight meals feel special without requiring hours in the kitchen.

Families love how quickly everything comes together in one pan, creating less cleanup and more time to enjoy dinner.

The balance of colors and textures makes every bite exciting, while the aromatic sauce coats everything perfectly.

Preparing a homemade version means controlling exactly what goes into each serving, making it healthier than takeout alternatives.

Learning to cook restaurant favorites at home saves money and impresses everyone at mealtime.

Check out the full recipe below and make tonight's dinner something everyone will request again and again.

What Makes Imperial Chicken Worth Making

• Restaurant Quality At Home: Making this dish gives results that match what comes from takeout, with tender chicken and a balanced sauce that feels professional without needing special skills.
• Vegetables Stay Fresh And Crisp: The stir-fry method keeps broccoli, carrots, and peppers bright and crunchy instead of mushy, so each bite has good texture.
• Works For Different Diets: Boneless chicken breasts and fresh vegetables make this naturally lean and straightforward to adapt if someone in your family avoids certain ingredients.
• Comes Together In One Pan: After prepping, the actual cooking happens in one wok or skillet, which means less cleanup and an easier time managing everything at once.

Which Ingredients Need Checking for Chinese Style Imperial Chicken with Vegetables

• 1.5 pounds boneless, skinless chicken breasts, cut into thin bite-sized strips: Thin strips cook quickly and absorb the marinade flavors evenly.
• 2 tablespoons low-sodium soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil: These three ingredients tenderize the chicken and create a silky texture when stir-fried.
• 1 tablespoon cornstarch: This coating helps the chicken develop a light, delicate exterior during cooking.

• 2 tablespoons hoisin sauce, 1 tablespoon oyster sauce, 2 tablespoons soy sauce: These create the savory base of the dish.
• 1 tablespoon honey, 1 tablespoon rice vinegar: Honey adds subtle sweetness while vinegar provides a bright tang that balances the sauce.
• 2 teaspoons chili garlic sauce: Adjust the amount based on how much heat suits your preference.
• 1/4 cup chicken broth or water: This thins the sauce to the right consistency for coating.
• 1 teaspoon cornstarch: Use this to thicken the sauce until it becomes glossy and clings to the chicken and vegetables.

• 2 tablespoons neutral oil: Vegetable, canola, or peanut oil works well for high-heat cooking without burning.
• 1 red bell pepper, 1 yellow bell pepper: Slice both into thin strips so they cook evenly and stay crisp-tender.
• 1 cup broccoli florets: Keep florets small and uniform for consistent cooking.
• 1 medium carrot: Julienne or slice thinly so it cooks through quickly.
• 1/2 cup snow peas or sugar snap peas: Add these near the end of cooking to keep them crisp.
• 3 garlic cloves, 1 teaspoon fresh ginger: Mince the garlic finely and grate the ginger to release maximum flavor.

What Tools Support Chinese Style Imperial Chicken

• Large Mixing Bowl: Essential for marinating the chicken with soy sauce, Shaoxing wine, sesame oil, and cornstarch.
• Medium Mixing Bowl or Measuring Cup: Holds the combined sauce ingredients while whisking them together until smooth.
• Whisk: Blends the sauce components thoroughly so they combine evenly without lumps.
• Wok or Large Skillet (12-14 inches): The primary cooking vessel for stir-frying chicken and vegetables over high heat.
• Wooden Spoon or Spatula: Stirs and flips the chicken and vegetables during cooking to ensure even browning.
• Cutting Board: Provides a surface for slicing chicken breasts and chopping vegetables like garlic, ginger, broccoli, carrots, bell peppers, and scallions.
• Chef’s Knife: Used for all prep work including slicing chicken and dicing vegetables into appropriate sizes.
• Clean Plate: Temporarily holds the cooked chicken while stir-frying the vegetables.
• Measuring Spoons: Measures out the oils, sauces, and seasonings accurately.

Preparation Steps For Chinese Style Imperial Chicken with Vegetables

Chinese Style Imperial Chicken Tips For Better Results

• Don’t Skip the Marinade: Even ten minutes makes chicken tender and silky when it hits the hot pan.
• Mix Your Sauce Ahead: Whisking everything together before cooking prevents scrambling and keeps things smooth.
• Get the Pan Really Hot: Oil should shimmer before chicken goes in; this seals the meat and builds flavor fast.
• Add Vegetables in Stages: Harder vegetables like broccoli go in first, snow peas last, so everything finishes crisp-tender at the same time.
• Sauce Thickens Fast: Keep an eye on the pan once sauce goes in; just one or two minutes and it coats the chicken beautifully.

What Classic Variations Fit Imperial Chicken?

• Lighter Ginger Version: Replace hoisin sauce with miso paste (use 1 tablespoon instead of 2 tablespoons hoisin) and increase ginger to 2 tablespoons for a brighter, less sweet sauce that lets the chicken and fresh vegetables shine through.
• Vegetarian Bean Curd Swap: Substitute chicken breasts with firm tofu cut into bite-sized cubes, keeping the same marinade but reducing marinating time to 5 minutes, then follow the cooking method identically since tofu cooks just as quickly in the wok.
• Spicy Heat Edition: Add 1 to 2 teaspoons of sriracha or sambal oelek directly into the sauce mixture and increase chili garlic sauce by half a teaspoon for a noticeably spicier dish without changing any other proportions.
• Cashew and Mushroom Version: Toss in 1 cup of sliced mushrooms with the broccoli and carrots, then stir in ½ cup of roasted cashews during the final minute of cooking for added texture and nutty richness alongside the original vegetables.

Creative Ways To Serve Imperial Chicken

• Serve Over Jasmine Rice: Fluffy jasmine rice soaks up the glossy sauce and balances the savory-sweet flavors perfectly.
• Pair With A Light Stir-Fried Green: Simple bok choy or gai lan on the side keeps the meal fresh without competing with the main dish.
• Add Steamed Dumplings As A Starter: Pork or vegetable dumplings set a nice tone before the main course arrives.
• Finish With Lychee Or Mandarin Oranges: Fresh fruit cleanses the palate after all that savory richness and feels like a proper ending.

Proper Storage Steps for Chinese Style Imperial Chicken with Vegetables

• Refrigerate leftovers in an airtight container for up to three days; the chicken stays moist and the sauce keeps its silky texture.
• Store the marinated chicken and finished sauce separately before cooking if prepping ahead, as the cornstarch can thicken over time.
• Reheat gently in a wok or skillet over medium heat with a splash of chicken broth to refresh the sauce and prevent the chicken from drying out.
• Freeze the cooked dish for up to two months in a freezer-safe container, though vegetables soften slightly when thawed, so refresh them by stir-frying briefly after reheating.

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Chinese Style Imperial Chicken with Vegetables Recipe

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4.6 from 22 reviews

• Total Time: 20-22 minutes
• Yield: 4 1x

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Description

When you make chinese style imperial chicken with vegetables, you’re creating a dish that balances tender poultry and crisp vegetables in one satisfying meal. This combination gives you authentic flavors that come together quickly on your stovetop.

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Ingredients

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Chicken and Marinade:

• 1.5 pounds boneless skinless chicken breasts, cut into thin bite-sized strips
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch

Sauce:

• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 2 teaspoons chili garlic sauce
• 1/4 cup chicken broth
• 1 teaspoon cornstarch

Stir-Fry:

• 2 tablespoons neutral oil
• 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips
• 1 cup broccoli florets
• 1 medium carrot, julienned or thinly sliced
• 1/2 cup snow peas
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 2 scallions, sliced with white and green parts separated
• 2 tablespoons toasted sesame seeds
• 2 cups cooked jasmine rice

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Instructions

1. Toss your 1.5 pounds of sliced boneless, skinless chicken breasts with 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, and 1 tablespoon cornstarch in a bowl. Let the chicken rest for at least 10 minutes while you prepare everything else.
2. Whisk together 2 tablespoons hoisin sauce, 1 tablespoon oyster sauce, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 2 teaspoons chili garlic sauce, 1/4 cup chicken broth, and 1 teaspoon cornstarch in a separate bowl until the mixture is completely smooth.
3. Heat your wok or skillet to medium-high temperature and add 1 tablespoon of neutral oil. Once the oil shimmers at medium-high heat, place your marinated chicken in a single layer and stir-fry for 4 to 5 minutes until browned and nearly cooked through, then transfer it to a plate.
4. Pour the remaining 1 tablespoon of oil into your pan and immediately add 3 minced garlic cloves, 1 teaspoon grated fresh ginger, and the white parts of 2 sliced scallions, cooking at medium-high heat for about 30 seconds until fragrant.
5. Add 1 cup broccoli florets, 1 julienned medium carrot, and 1 red bell pepper plus 1 yellow bell pepper cut into thin strips to your pan at medium-high heat, stir-frying for 2 to 3 minutes before adding 1/2 cup snow peas and cooking for another 2 minutes until the vegetables are vibrant and crisp-tender.
6. Return your cooked chicken to the pan at medium-high heat, pour the sauce over everything, and let it simmer for 1 to 2 minutes until glossy and thickened.
7. Plate your chicken and vegetables over warm jasmine or white rice, then top with the green parts of your 2 scallions and a sprinkle of toasted sesame seeds.

Notes

• The cornstarch in both the marinade and sauce is essential because it creates that silky coating on the chicken and helps thicken the sauce to the right consistency, so don’t skip either one.
• Keep your vegetables cut to similar sizes so they cook evenly and maintain that crisp-tender texture that makes this dish so satisfying.
• If you’re cooking for a gluten-free diet, swap the soy sauce and oyster sauce for tamari and gluten-free oyster sauce, and the rest of the recipe works perfectly without any adjustments.
• Add the vegetables in stages based on how long they take to cook; this way your broccoli and carrots won’t turn mushy while waiting for the snow peas to soften.

• Prep Time: 10 minutes
• Cook Time: 10-12 minutes
• Category: Stir-Fried Chicken
• Method: Stir-Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 288 kcal
• Sugar: 9 g
• Sodium: 580 mg
• Fat: 11 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Trans Fat: 0 g
• Carbohydrates: 17 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 85 mg