Go Back
Chinese Style Imperial Chicken with vegetables

Chinese-Style Imperial Chicken with Vegetables

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Chinese
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Marinate the Chicken

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.