There’s something undeniably satisfying about a plate of saucy, tender chicken tossed with crisp-tender vegetables and served over a bed of fluffy rice. Chinese-Style Imperial Chicken with Vegetables is one of those dishes that feels indulgent and familiar—just like your favorite takeout, but better. This dish takes inspiration from classic chinese food chicken recipes and combines elements from several regional styles like sichuan chicken and chinese honey chicken, while leaning into the practical side of everyday home cooking with boneless, skinless chicken breasts. It’s one of those chicken breast dinner ideas that becomes a weeknight go-to, not just for the flavor, but for the ease. Think of it as a marriage between the richness of char siu chicken, the brightness of chinese orange chicken, and the earthiness of stir-fried vegetables.
Whether you're trying to build your repertoire of chinese chicken breast recipes or simply wondering what to do with that pack of chicken breasts in your fridge, this one-pot wonder delivers big flavor with minimal fuss.
Chinese-Style Imperial Chicken with Vegetables
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Chinese
Wok or large skillet Essential for high-heat cooking. If you don’t have a wok, a large nonstick skillet works well.
Sharp knife For slicing the chicken and vegetables evenly.
Mixing bowls You’ll need at least two for marinating the chicken and mixing the sauce.
Whisk To mix the sauce ingredients until smooth.
Tongs or a Wok Spatula Helpful for tossing ingredients quickly while stir-frying.
Rice Cooker or Saucepan For preparing the rice.
For the Chicken and Marinade
- 1.5 pounds boneless skinless chicken breasts, cut into thin bite-sized strips
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
For the Sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 teaspoons chili garlic sauce adjust to taste
- 1/4 cup chicken broth or water
- 1 teaspoon cornstarch for thickening
For the Stir-Fry
- 2 tablespoons neutral oil vegetable, canola, or peanut oil
- 1 red bell pepper sliced into thin strips
- 1 yellow bell pepper sliced into thin strips
- 1 cup broccoli florets
- 1 medium carrot julienned or thinly sliced
- 1/2 cup snow peas or sugar snap peas
- 3 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 2 scallions sliced (white and green parts separated)
- Toasted sesame seeds for garnish
- Cooked jasmine or white rice for serving
Marinate the Chicken
In a bowl, combine the sliced boneless, skinless chicken breasts with soy sauce, Shaoxing wine, sesame oil, and cornstarch. Toss to coat and let sit for at least 10 minutes while you prep the vegetables and sauce. This quick marinade tenderizes the meat and gives it a silky texture when stir-fried—similar to what you’d find in many chinese chicken breast recipes from restaurants.
Make the Sauce
In another bowl or measuring cup, whisk together hoisin sauce, oyster sauce, soy sauce, honey, rice vinegar, chili garlic sauce, chicken broth, and cornstarch until smooth. This balanced sauce brings the sweetness of chinese honey chicken, the savoriness of char siu chicken, and a touch of tang that brightens the whole dish.
Heat the Pan
Heat your wok or skillet over medium-high heat. Once hot, add 1 tablespoon of oil. When the oil shimmers, add the marinated chicken in a single layer. Stir-fry for about 4-5 minutes or until the chicken is browned and nearly cooked through. Remove to a clean plate and set aside.
Stir-Fry the Vegetables
Add the remaining oil to the pan. Toss in the garlic, ginger, and white parts of the scallions. Sauté for about 30 seconds until fragrant. Add the broccoli, carrots, and bell peppers. Stir-fry for about 2-3 minutes, then add the snow peas. Cook another 2 minutes, just until the vegetables are vibrant and crisp-tender.
Combine Everything
Return the chicken to the pan. Pour the sauce over everything and toss to coat. Let the sauce simmer and thicken, about 1-2 minutes. Once it’s glossy and clings to the chicken and vegetables, you’re done.
Serve
Serve the imperial chicken and vegetables over warm jasmine rice. Garnish with the green parts of the scallions and a sprinkle of toasted sesame seeds.
Pairings
This Chinese-style dish pairs beautifully with a number of sides and beverages:
- Steamed Jasmine or Basmati Rice: The best way to soak up the rich, flavorful sauce.
- Fried Rice or Noodles: Make it a heartier meal by serving it over garlic fried rice or tossing it with lo mein noodles.
- Egg Drop Soup or Hot & Sour Soup: Classic Chinese starters that balance well with the sweet-savory sauce of the dish.
- Cucumber Salad or Asian Slaw: A cool, crunchy contrast that cleanses the palate.
- Jasmine Tea or Ginger Beer: Light and refreshing options to complement the richness of the meal.
- Leftover Option: You can also turn this into lettuce wraps for a low-carb lunch, one of the smarter leftover chicken recipes that doesn’t sacrifice flavor.
FAQs
1. Can I use chicken thighs instead of breasts?
Absolutely. While this recipe highlights boneless, skinless chicken breasts for a leaner option, thighs will add more richness and remain juicier, especially with high-heat stir-frying.
2. What are good vegetable substitutes if I don’t have everything listed?
You can easily swap in zucchini, mushrooms, baby corn, or even bok choy. This dish is very forgiving and works well with whatever fresh produce you have on hand.
3. Can I make this in a crockpot?
This isn’t one of those chicken breast crockpot recipes that work well slow-cooked due to the quick-cook sauce and vegetables. However, you could adapt it by slow-cooking the chicken in the sauce and quickly stir-frying the vegetables separately to add at the end.
4. How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to keep the sauce from drying out.
5. Can this be meal-prepped ahead of time?
Yes! You can marinate the chicken and chop the vegetables a day in advance. The sauce can also be made and stored in the fridge. Come dinnertime, it’s one of those chicken breast Chinese recipes that’s ready in under 20 minutes.
