Cantonese Chicken
Transport your taste buds to Southern China with this flavorful and aromatic Cantonese Chicken recipe! Juicy, tender chicken thighs are marinated in a savory blend of soy sauce, oyster sauce, and fragrant sesame oil, then stir-fried to golden perfection. Vibrant bell peppers, onions, and scallions bring a colorful crunch, while garlic, ginger, and Shaoxing wine infuse the dish with authentic Cantonese flair. A velvety chicken stock-based sauce ties everything together, enveloping each bite in rich, umami-packed goodness. Ready in just 40 minutes, this quick and easy stir-fry is perfect for busy weeknights and pairs beautifully with steamed white rice for a hearty, satisfying meal. Whether you're a fan of Chinese cuisine or a culinary adventurer, this Cantonese Chicken will make a delicious addition to your dinner rotation!
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Recipe Information
Ingredients
- 500 g boneless, skinless chicken thighs
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp Shaoxing wine (Chinese cooking wine)
- 1 tbsp cornstarch
- 1 tsp sugar
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp ginger, finely sliced
- 1 medium onion, sliced
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 3 stalks scallions, chopped
- 1 cup chicken stock
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a medium bowl.
In the bowl with the chicken, combine 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of Shaoxing wine, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Mix well to coat the chicken evenly. Let it marinate for 15 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet and stir-fry until it is golden brown and cooked through, about 4–5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Toss in the minced garlic and sliced ginger, and stir-fry for 30 seconds until fragrant.
Add the onion, red bell pepper, and green bell pepper to the skillet. Stir-fry the vegetables for 3–4 minutes, or until they are slightly tender but still vibrant.
Return the chicken to the skillet with the vegetables. Pour in the chicken stock, followed by the remaining 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of Shaoxing wine, and 1 teaspoon of sugar. Stir well to combine.
Bring the mixture to a simmer and cook for an additional 3–4 minutes, allowing the sauce to thicken slightly.
Add the chopped scallions and give everything one final stir. Turn off the heat.
Serve the Cantonese Chicken hot over steamed rice or alongside your favorite side dishes.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 4343 mg | 189% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 24.4 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 244 mg | 19% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2385 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
