Easy Chinese Chicken Recipe
This stir-fry is my go-to, weeknight rescue: juicy chicken pieces tossed with crisp veggies in a glossy, slightly sweet-salty Chinese-style sauce that somehow tastes restaurant-level without the drama. It’s fast, forgiving, and perfect when you want something bright, savory, and a little greasy in the best way.
My husband calls this “that chicken that makes me look forward to dinner,” which is peak praise considering he eats cereal more often than not. We discovered it one chaotic Tuesday when I abandoned a Pinterest project and threw whatever was in the fridge into a pan — and somehow kept it from collapsing into a sad, soggy pile. Now it’s our staple: the kids will eat the veg if the sauce is right, and I love that it reheats like a champ.
Why You’ll Love This Easy Chinese Chicken Recipe
– It’s unbelievably quick: handful of chopping, one hot pan, dinner is basically there.
– The sauce is flexible — sweet, tangy, or more savory depending on what you’ve got.
– Works with thighs or breasts, frozen veg or fresh, and still tastes like an effort was made.
– Leftovers are satisfying for lunch (or suspiciously tasty cold at 7 a.m. when the universe is against you).
Kitchen Talk
I’ve burned garlic more times than I admit, and I’ve also flirted with over-saucing just to be dramatic. The trick is to keep the pan hot, not angry — hot enough for a good sizzle, not so hot that everything blackens. I once swapped half the soy for a splash of cola because I ran out of brown sugar; it was weirdly good (don’t judge). Also: cornstarch slurry is your best friend for glossy sauce—start small and add more if you need thickness.
Shopping Tips
– Protein: Boneless, skinless chicken thighs give more forgiveness and flavor; breasts work fine if you slice them thin.
– Vegetables: Use bell peppers, snap peas, and carrots for crunch — pick firm, brightly colored produce for the best texture.
– Spices: Fresh ginger and garlic lift this from good to memorable; avoid pre-minced jars if you can (fresh is sharper).
– Fats & Oils: A high-smoke-point oil (canola, vegetable, or peanut) is best for stir-frying; save toasted sesame oil for finishing.
– Specialty Item: Hoisin, oyster sauce, or a decent dark soy will deepen flavor — buy one good bottle instead of four mystery jars.
This orange chicken recipe is absolutely fantastic—crispy, flavorful, and honestly better than ordering takeout! The sauce strikes that perfect balance between sweet and tangy, and my family devoured it in minutes. Best part? It's ready in 30 minutes and uses simple ingredients I already had in my kitchen.
MORE OF OUR FAVORITE…
Prep Ahead Ideas
– Slice the chicken and toss it with a tiny pinch of salt and cornstarch the night before; it marinates into a tender, saucy-friendly texture.
– Chop all veggies into uniform pieces and store them in a sealed container with a paper towel to absorb moisture.
– Mix the sauce components in a jar and keep in the fridge; shake and pour when the pan’s screaming. This turns a 30-minute dinner into 15 minutes of cooking.
Time-Saving Tricks
– Use frozen mixed stir-fry veggies on hectic nights — no chopping, still crunchy if you don’t overcook.
– Cook rice or noodles in advance and reheat with a splash of water so they’re fluffy again.
– Multitask: while the chicken rests after a quick sear, toss the veggies into the same pan to soak up leftover flavor.
– Don’t rush the sauce thickening; a few minutes off heat helps it gloss up without scorching.
Common Mistakes
– Overcrowding the pan: I did this once and the chicken steamed instead of browning — fix by working in batches.
– Adding sauce too early: it can water down; wait until edges are seared and then pour.
– Using too much sesame oil while cooking: it burns easily and goes bitter, so add at the end for aroma.
– Undercooking root vegetables: slice carrots thinner if you want them to finish at the same time as peppers.
What to Serve It With
– Steamed jasmine or brown rice for soaking up all that sauce.
– Simple garlic green beans or a crisp cucumber salad to cut the richness.
– Quick fried rice made with leftover rice and an egg scramble.
– Garlic noodles if you’re feeling extra-carb-y and daring.
Tips & Mistakes
– Use a wide pan or wok so ingredients don’t steam; crowding is the enemy.
– Salt in stages: a little on the chicken, taste the sauce before adding more.
– If sauce is too thin, whisk a teaspoon of cornstarch with cold water and simmer briefly.
– Burnt garlic? Scoop it out and add fresh minced garlic later — bitter is hard to fix.
– If the dish tastes flat, add a splash of rice vinegar or a squeeze of lime to brighten.
Storage Tips
Leftovers stay great in an airtight container in the fridge for 3–4 days. Reheat gently on the stove with a splash of water to loosen the sauce, or zap short bursts in the microwave and stir between hits. Cold? Not a crime — I’ve eaten this straight from the Tupperware for breakfast and felt oddly proud. Freezing is okay but the veg can get softer when thawed.
Variations and Substitutions
Swap honey for brown sugar, tamari for soy sauce, or arrowroot for cornstarch for a gluten-free swap. Thighs give juicier results; breasts are leaner and faster. No hoisin? Stir a little peanut butter into the sauce for body. Vegetarian? Use firm tofu or seitan and sear until golden — press extra water out of the tofu first.
Frequently Asked Questions
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Easy Chinese Chicken Recipe
Ingredients
Main Ingredients
- 1.25 lb boneless, skinless chicken thighs cut into 1-inch pieces
- 2 tbsp low-sodium soy sauce for marinade
- 1 tbsp Shaoxing rice wine or dry sherry for marinade
- 1.5 tsp cornstarch for marinade
- 2 tbsp neutral cooking oil divided
- 2 tsp minced garlic
- 2 tsp grated fresh ginger
- 0.5 cup low-sodium chicken broth
- 2.5 tbsp hoisin sauce
- 1.5 tbsp rice vinegar
- 1 tbsp packed brown sugar
- 1 tbsp cornstarch for slurry
- 2 tbsp water for slurry
- 1 cup mixed bell peppers, thinly sliced
- 0.5 cup sliced green onions plus extra for garnish
- 0.25 tsp crushed red pepper flakes
- 1 tsp toasted sesame oil
- 1 tbsp toasted sesame seeds optional garnish
Instructions
Preparation Steps
- Marinate chicken. Toss thighs with soy sauce, rice wine, and 1.5 tsp cornstarch. Rest 10 minutes.
- Whisk sauce. Combine broth, hoisin, vinegar, brown sugar, 1 tbsp cornstarch, and water. Stir in sesame oil and flakes.
- Heat a wok or large skillet over medium-high heat until hot.
- Add 1 tbsp oil. Stir-fry bell peppers until crisp-tender, about 2 minutes. Transfer to a plate.
- Add remaining oil. Spread chicken in the pan. Sear 2 minutes, then stir until cooked through, 4–5 minutes.
- Stir in garlic and ginger. Cook until fragrant, about 30 seconds.
- Return peppers. Pour in the sauce and toss. Cook until glossy and thick, 1–2 minutes.
- Fold in green onions. Sprinkle with sesame seeds. Serve hot over rice or noodles.
Notes
Featured Comments
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