Peking Style Chicken Stir Fry (Printable)
Savory-sweet chicken wok-tossed with vegetables in hoisin glaze
# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breast, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 tsp cornstarch
→ Sauce
05 - 3 tbsp hoisin sauce
06 - 2 tbsp soy sauce
07 - 1 tbsp rice vinegar
08 - 2 tsp sugar
09 - 1 tbsp sesame oil
10 - 1/4 cup water
→ Vegetables & Aromatics
11 - 2 cloves garlic, minced
12 - 1 tbsp 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 tbsp vegetable oil
# How-To Steps:
01 - Combine sliced chicken with soy sauce, Shaoxing wine, and cornstarch in a bowl. Mix thoroughly and let stand for 10 minutes.
02 - Whisk together hoisin sauce, soy sauce, rice vinegar, sugar, sesame oil, and water in a small bowl until 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 from wok and set aside.
04 - Add remaining oil to the wok. Add minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
05 - Add sliced bell pepper and julienned carrot to the wok. Stir-fry for 2-3 minutes until vegetables are slightly tender.
06 - Return chicken to the wok along with scallions and bean sprouts. Stir-fry for 1 minute to combine.
07 - Pour prepared sauce over the chicken and vegetable mixture. Toss well to coat all ingredients evenly. Continue cooking for 2 minutes until heated through and sauce has slightly thickened. Serve immediately.
# Expert Advice:
01 -
- The sauce achieves that perfect balance between savory and sweet that makes restaurant Chinese food so addictive
- Everything comes together in one pan, making weeknight stir-fry feel like a special occasion
02 -
- Hot wok, cold oil is the golden rule of stir-frying, so let your pan get properly hot before adding any ingredients
- Overcrowding the wok will cause the temperature to drop and you'll end up steaming instead of frying
03 -
- Prep all ingredients before you turn on the stove because stir-frying happens fast
- Undercook the vegetables slightly since they'll continue cooking in the hot sauce