Cantonese Chicken Stir-Fry
This Cantonese Chicken Stir-Fry is a delightful dish that brings the flavors of Chinese cuisine to your table. The tender chicken pieces are marinated to perfection, stir-fried with vibrant vegetables, and coated in a savory sauce. It's a quick and satisfying meal that pairs beautifully with steamed rice or noodles,...
Ingredients
For the Chicken Marinade
boneless skinless chicken (breasts or thighs), cut into 1-inch cubes500g
soy sauce1tbsp
cornstarch1tsp
Chinese cooking wine (or dry sherry)1tsp
white pepper1/2tsp
For the Stir-Fry Sauce
chicken stock1/4cup
oyster sauce2tbsp- soy sauce1tbsp
sugar1tsp
sesame oil1tsp
cornstarch mixed with 1 tbsp water (slurry)1tsp
For the Stir-Fry
vegetable oil (or peanut oil)2tbsp
large onion, sliced1
red bell pepper, sliced1
green bell pepper, sliced1
small eggplant, cut into half-moons, or 1 cup of sliced mushrooms1
garlic, minced3clove
piece of ginger, finely chopped1in
green onions, sliced (separate white and green parts)2
toasted sesame seeds for garnish1dash
Nutrition (per serving)
Calories
262.5kcal (13.13%)
Protein
21.3g (42.5%)
Carbs
10.0g (3.64%)
Sugars
2.5g (5%)
Healthy Fat
8.9g
Unhealthy Fat
2.0g
% Daily Value based on a 2000 calorie diet
How to make Cantonese Chicken Stir-Fry
Marinate the Chicken
- Step 1
In a medium bowl, combine the chicken marinade ingredients. Add the chicken pieces and mix thoroughly. Let marinate for at least 15 minutes.
Prepare the Sauce
- Step 1
In a separate small bowl, whisk together the chicken stock, oyster sauce, soy sauce, sugar, and sesame oil.
- Step 2
In another small bowl, mix the cornstarch with water to create a slurry. Set both aside.
Cook the Chicken
- Step 1
Heat 1 tablespoon of the oil in a wok or large frying pan over high heat.
- Step 2
Add the marinated chicken and stir-fry until cooked through and lightly browned. Remove the chicken from the pan and set it aside.
Stir-fry the Vegetables
- Step 1
Add the remaining 1 tablespoon of oil to the pan.
- Step 2
Add the onions, bell peppers, and eggplant/mushrooms. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
- Step 3
Add the minced garlic, chopped ginger, and the white parts of the green onions, and stir-fry for another minute until fragrant.
Combine and Thicken
- Step 1
Return the cooked chicken to the pan.
- Step 2
Give the prepared sauce a quick stir and pour it over the chicken and vegetables. Bring to a simmer.
- Step 3
Stir the cornstarch slurry again and add it to the pan. Stir constantly for about 30 seconds as the sauce thickens and coats all the ingredients.
Serve
- Step 1
Serve the stir-fry hot over steamed rice or noodles.
- Step 2
Garnish with the green parts of the green onions and a sprinkle of toasted sesame seeds.
Nutrition (per serving)
Nutrition (per serving)
Calories
262.5kcal (13.13%)
Protein
21.3g (42.5%)
Carbs
10.0g (3.64%)
Sugars
2.5g (5%)
Healthy Fat
8.9g
Unhealthy Fat
2.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a spicier version, add some sliced red chilies or a dash of chili oil to the stir-fry.
Make sure the wok or pan is hot before adding the ingredients to ensure a good sear and to prevent sticking.
You can substitute the vegetables with your favorites, such as broccoli, snap peas, or zucchini.
FAQS
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work perfectly in this recipe and tend to be juicier than chicken breasts.
Can I make this dish gluten-free?
To make it gluten-free, use tamari or a gluten-free soy sauce and ensure the oyster sauce is also gluten-free.
What can I use instead of Chinese cooking wine?
You can substitute Chinese cooking wine with dry sherry or even rice vinegar for a slightly different flavor.
Can I prepare this dish ahead of time?
You can prepare the marinade and sauce ahead of time, but it's best to stir-fry the chicken and vegetables just before serving for the freshest taste.
What can I serve with this stir-fry?
This dish pairs well with steamed jasmine rice, fried rice, or noodles.
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Private Chef Anna
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking. I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...
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