Chicken Stir Fry
Lin Wei
@linweiwok
Prep
15 min
Cook
5 min
Total
20 min
Servings
4
Difficulty
Easy
Let's cook
Velvet the chicken
Toss the sliced chicken with a tablespoon each of cornstarch and soy sauce and leave 15 minutes. This coating keeps it tender through high-heat cooking.
💡Velveting is why restaurant stir-fried chicken is silky and home versions are often dry.
Mix the sauce in advance
Whisk the soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, and water together and set it by the hob.
Sear the chicken and remove
Cook the chicken in 2 tbsp oil over the highest heat in two batches, 3 minutes each, until browned. Remove — it finishes later.
Vegetables by density
Add the remaining oil, then the carrots and broccoli for 3 minutes, then the pepper for 2 minutes. Keep everything moving.
Aromatics late, sauce last
Add the garlic and ginger for 30 seconds, return the chicken, then pour the sauce around the rim of the pan and toss for a minute until it thickens and coats.
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📝 Tips, swaps, and make-ahead notes
Two batches for the chicken is important — a crowded pan drops in temperature and the meat steams grey instead of browning. Have everything prepped before the heat goes on.
- •Gluten-free: Tamari and a GF oyster sauce.
- •Vegetarian: Velvet cubes of firm tofu the same way.
- •Vegetables: Whatever is in the fridge; just add by cooking time.
Nutrition & Safety
Calories
412kcal
Protein
36g
Carbs
24g
Fat
19g
⚠️ Allergen & Safety Note
This recipe contains soy, sesame and gluten. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
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