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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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