Peking Style Chicken Stir Fry (Printable)
Tender chicken in savory-sweet sauce with crisp vegetables, inspired by Beijing cuisine.
# Ingredient List:
→ Chicken
01 - 1 lb boneless, skinless chicken breast, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 tsp cornstarch
→ Sauce
05 - 3 tbsp hoisin sauce
06 - 2 tbsp soy sauce
07 - 1 tbsp rice vinegar
08 - 2 tsp sugar
09 - 1 tbsp sesame oil
10 - 1/4 cup water
→ Vegetables & Aromatics
11 - 2 cloves garlic, minced
12 - 1 tbsp fresh ginger, finely grated
13 - 1 red bell pepper, thinly sliced
14 - 1 carrot, julienned
15 - 4 scallions, cut into 2-inch pieces
16 - 3.5 oz bean sprouts
→ For Cooking
17 - 2 tbsp vegetable oil
# Steps:
01 - Combine sliced chicken breast with soy sauce, Shaoxing wine, and cornstarch in a bowl. Mix thoroughly and let stand for 10 minutes to absorb flavors.
02 - Whisk together hoisin sauce, soy sauce, rice vinegar, sugar, sesame oil, and water in a small bowl until smooth and well combined. Set aside for later use.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated chicken and stir-fry until just cooked through, approximately 3–4 minutes. Remove chicken from wok and set aside.
04 - Add remaining oil to the wok. Stir in minced garlic and grated ginger, cooking for 30 seconds until fragrant but not browned.
05 - Add sliced bell pepper and julienned carrot to the wok. Stir-fry for 2–3 minutes until vegetables are slightly tender but still crisp.
06 - Return cooked chicken to the wok along with scallions and bean sprouts. Stir-fry for 1 minute. Pour in the prepared sauce, toss to coat all ingredients evenly, and cook for 2 additional minutes until heated through and sauce thickens slightly.
07 - Transfer to a serving platter and serve immediately while hot. Garnish with additional scallions if desired.
# Expert Advice:
01 -
- The sauce achieves that restaurant-quality gloss and flavor in just 15 minutes
- Perfect for those nights when you need comfort food that still feels exciting
- Vegetables stay crisp-tender while the chicken remains incredibly moist
02 -
- High heat is non-negotiable for stir-frying or you will end up steaming instead
- Prep everything before you start cooking because this comes together fast
- Do not overcrowd the wok or the chicken will stew instead of sear
03 -
- Preheat your wok until it is smoking slightly before adding any oil
- Slice all vegetables to similar sizes so they cook evenly