Quick and Easy Chinese Chicken
Take your weeknight dinners to the next level with this Quick and Easy Chinese Chicken recipe, a 25-minute meal that's bursting with bold flavors and colorful ingredients. Tender strips of marinated chicken are stir-fried to golden perfection, then tossed with crisp bell peppers and coated in a rich, savory sauce made with soy sauce, oyster sauce, and sesame oil. Infused with aromatic ginger and garlic, this dish is a perfect balance of simplicity and taste. Serve it over fluffy white rice for a complete, satisfying meal that's perfect for busy weeknights or a quick Asian-inspired feast. This one-pan wonder is packed with protein, vibrant vegetables, and restaurant-quality flavors that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken breasts
- 3 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 2 tbsp Cornstarch
- 2 tbsp Vegetable oil
- 2 Garlic cloves, minced
- 1 tsp Ginger, minced
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 2 Spring onions, chopped
- 1 tsp Sesame oil
- 0.5 tsp Black pepper
- 3 tbsp Water
- 2 cups Cooked white rice (optional, for serving)
Instructions
Slice the chicken breasts into thin strips and add to a bowl. Marinate with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well and let sit for 5 minutes.
In a small bowl, mix the remaining 1 tablespoon of soy sauce, oyster sauce, 1 tablespoon of cornstarch, black pepper, sesame oil, and water. Stir until smooth to create the sauce mixture. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet and stir-fry for 3-4 minutes until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the red and green bell peppers to the skillet and stir-fry for 2-3 minutes until slightly tender yet crisp.
Return the cooked chicken to the skillet and pour in the sauce mixture. Stir everything together and cook for another 2-3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
Remove from heat and garnish with chopped spring onions.
Serve hot with cooked white rice if desired.
Nutrition Facts
Calories |
1897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2993 mg | 130% | |
| Total Carbohydrate | 156.6 g | 57% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.3 g | ||
| Protein | 174.4 g | 349% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 191 mg | 15% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2122 mg | 45% | |
*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.
