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how-to-make-30-minute-chicken-stir-fry
Rachel Kim

30-Minute Chicken Stir-Fry

Restaurant-quality chicken stir-fry at home in 30 minutes. Hot pan, dry chicken, sauce at the end.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 380
Ingredients Method

Ingredients
  

  • 1 pound boneless skinless chicken thighs sliced thin against the grain
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 3 tablespoons vegetable oil divided
  • 1 red bell pepper sliced
  • 1 cup broccoli florets
  • 4 cloves garlic minced
  • 1 inch fresh ginger minced
  • 4 green onions sliced
  • 3 tablespoons soy sauce for sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch for sauce
  • 2 tablespoons chicken broth or water

Method
 

  1. Toss sliced chicken with cornstarch, soy sauce, and Shaoxing wine. Rest 15 minutes.
  2. Combine sauce ingredients in a small bowl and set aside.
  3. Heat skillet on high 3 to 4 minutes. Add 2 tablespoons oil. Add chicken in single layer. Sear 60 seconds, then stir-fry 90 seconds. Remove.
  4. Add remaining oil. Stir-fry bell pepper and broccoli 90 seconds. Add garlic, ginger, white parts of green onions. Stir 20 seconds.
  5. Return chicken to pan. Pour sauce around edges. Toss 60 to 90 seconds until thickened. Top with green onion tops.