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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, making it a favorite for weeknight dinners or special occasions.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a medium bowl, combine the chicken marinade ingredients. Add the chicken pieces and mix thoroughly. Let marinate for at least 15 minutes.
In a separate small bowl, whisk together the chicken stock, oyster sauce, soy sauce, sugar, and sesame oil.
In another small bowl, mix the cornstarch with water to create a slurry. Set both aside.
Heat 1 tablespoon of the oil in a wok or large frying pan over high heat.
Add the marinated chicken and stir-fry until cooked through and lightly browned. Remove the chicken from the pan and set it aside.
Add the remaining 1 tablespoon of oil to the pan.
Add the onions, bell peppers, and eggplant/mushrooms. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
Add the minced garlic, chopped ginger, and the white parts of the green onions, and stir-fry for another minute until fragrant.
Return the cooked chicken to the pan.
Give the prepared sauce a quick stir and pour it over the chicken and vegetables. Bring to a simmer.
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 the stir-fry hot over steamed rice or noodles.
Garnish with the green parts of the green onions and a sprinkle of toasted sesame seeds.
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.
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.
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.
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