Chicken Stir-Fry Recipe


There is nothing as good as a simple and easy Chinese chicken stir fry. As you know I am a huge fan of using a deep fryer to fry my Chinese food but nothing beats the convenience of stir frying in a wok. This is a very basic stir fry recipe; it uses few ingredients and will only take a little time to prepare for dinner. You can add any vegetables you want to this stir fry such a broccoli, green pepper, onion, mushrooms or just about anything you enjoy. This recipe uses chicken thighs but you can use boneless skinless chicken breasts as well. The chicken is first marinated and then fried in the wok with the marinade. Oyster sauce is then added at the end of the cooking process. This is a great stir fry recipe for beginners or anyone that enjoys Chinese food. Enjoy.

Ingredients:

1 1/2 lbs boneless skinless chicken thighs (cut into 1” pieces)
¼ cup honey
3 tablespoons soy sauce
2 tablespoons rice wine
2 tablespoons fresh ginger (minced)
2 tablespoons fresh garlic (minced)
½ teaspoon sesame oil
1 pinch ground black pepper
2 tablespoons vegetable oil
2 tablespoons oyster sauce

Cooking Instructions:

Step 1: In a large bowl (or sealable plastic bag) combine honey, soy sauce, rice wine, garlic, ginger, sesame oil and black pepper. Add chicken and toss with the marinade to coat. Cover and refrigerate for at least 3 hours to overnight.
Step 2: Heat vegetable oil in the wok over high heat. Add chicken with the marinade and stir-fry until the chicken pieces are fully cooked (about 7-8 minutes).
Step 3: Reduce heat, add the oyster sauce and stir in until the chicken pieces are coated with it.
(Makes 2 Servings)

       

30 Responses to “Chicken Stir-Fry Recipe”

  1. Denise — September 12, 2011 @ 7:57 pm

    Bobby–again this looks like a winner. Easy and quick and it’s on the menu for later this week. Thanks !
    Nisey

  2. Rob @ How to Cook Hero — September 12, 2011 @ 9:24 pm

    This is a fantastic demonstration of “presentation is key.”

    You turn a fairly simple recipe into a fantastic looking meal just by placing it neatly on a simple clean plate.

    Looks great!

  3. Nita — September 13, 2011 @ 7:09 am

    I dont have rice wine :(
    I see a lot of your recipes that use rice wine
    does it matter if I didnt add it?
    thanks.

  4. Bobby — September 13, 2011 @ 10:01 am

    Nita- Yeah, you could leave it out if you don’t have to use alcohol. If you don’t care about the alcohol, any type of wine will work in this really.

  5. Donald W. Cofell — September 13, 2011 @ 11:05 am

    I don’t know how you keep coming up with such great recipes. The mac and cheese Has to be good, it as close to mine as damn is to swearing. However, I do and always have put about 1 teaspoon of Keenes dry mustard and 2 teaspoons of Worcestershire sauce to 2 cups of milk when making any cheese sauce.
    You sure have a talent, you musy have been born in the kitchen.
    Donald

  6. mahek — September 14, 2011 @ 12:25 am

    hi
    Lovely and Yummy looking recipe I always prefer stir fry to deep fried in Chinese…
    I have a problem here in India its difficult to find certain ingredients or they are very expensive to buy for one dish , or there is not enough space in our fridge to store them… ingredients like rice wine and oyster sauce…hummm.

  7. Nicole L. — September 15, 2011 @ 8:32 am

    I am so excited to try this recipe…and it came at a great time too! I just purchased my first wok last weekend and I’m eager to give it a try!

    Any tips for a first time wok user? I went with a Carbon steel pan and heard that these require more oil when cooking…anyone have any other great tips before I get started??

  8. Kseniya — September 17, 2011 @ 12:38 pm

    This looks delicious! I’ve always wanted to know how to prepare chicken like that.

  9. DeliciousJoe — September 19, 2011 @ 4:14 pm

    Is it necessary to marinate the chicken before cooking or can I throw in the sauce after the veggies and chicken have been cooked?

  10. Bobby — September 19, 2011 @ 7:10 pm

    DeliciousJoe- Yes, you could do that as well.

  11. Dania — September 21, 2011 @ 6:16 pm

    This was great! My family loved it (including kids)! Will make this dish again. Thank You

  12. Dania — September 21, 2011 @ 6:17 pm

    This was great! My family loved it (including kids)! Will make this dish again. I’m so happy I found you site. Thank You

  13. Daniel — October 7, 2011 @ 8:45 am

    Probably the best dish i’ve ever made. Thank you!

  14. Isme — November 22, 2011 @ 11:29 am

    Made this last night. Absolutely delicious! It tastes just like the chicken from our local Chinese restaurant. I did substitute the honey with brown sugar, and omitted the ginger because we didn’t have either of those things, and it was still super tasty. Thanks so much for this recipe!

  15. L. Yoder — February 2, 2012 @ 6:06 pm

    Is rice wine vinegar the same as rice wine?

  16. Bobby — February 2, 2012 @ 10:03 pm

    L. Yoder- no, rice wine is actual wine, sometimes called sake. Rice vinegar is vinegar.

  17. Nicole — April 10, 2012 @ 12:22 pm

    Do you have to use oyster sauce? Is it strong tasting? Is there a substitute for it? I am not a seafood person lol

  18. Bobby — April 10, 2012 @ 10:14 pm

    Nicole- you could just leave it out or add more soy sauce. Oyser sauce does not have a strong seafood taste, if you have never tried it, you should give it a chance.

  19. Elsie Hui — May 10, 2012 @ 9:03 am

    Oh wow! I love chicken thighs – stir fry style! :) Thanks for the idea!!

  20. Byran N — May 24, 2012 @ 5:40 am

    was a very good stir fry,i recommend marinating the chicken as it gives a beautiful flavour to the chicken. i used dry sherry as a substitute (as i heard it was the next best thing) instead of rice wine but only had two hours to marinate the chicken…still a superb meal, and i highly recommend trying it, next time i will marinate it overnight and try it. !! thanks bobby for a superb recipe, will always be using it in the future!!

  21. Heather — June 14, 2012 @ 10:55 am

    I don’t have the rice wine or the oyster sauce- if I leave them both out, how much would the ruin the recipe? We are waiting for a paycheck and so we are getting creative with our cooking, haha

  22. Bobby — June 14, 2012 @ 9:07 pm

    Heather- it will probably turn out okay, but the Oyster sauce is a major flavor in the dish, so it will not taste the same.

  23. Carrie — July 13, 2012 @ 3:15 pm

    Oops. I’m in the process of making this delicious-looking recipe and got carried away. Put the oyster sauce in the marinade … Smells so good, though!

  24. JB — September 25, 2012 @ 1:06 pm

    Made this on Sunday. Had to strain the chicken from the marinade to actually get the chicken to cook in the wok – way too much liquid (not sure if it was b/c I compensated too much for the extra quantity I made – I triplicated the recipe). I’m not sure I love the oyster sauce taste so I might try without the next time. Otherwise it was fairly simple. I also sauteed some broccoli and added it in after the chicken was done and cooked all together which was really good.

  25. marua — March 27, 2013 @ 7:27 am

    hello bob

    i just ask only if dont have rice wine what substitute

    thank u

  26. Bobby — March 27, 2013 @ 4:30 pm

    marua – Dry white wine would work in its place.

  27. jeff — May 21, 2013 @ 11:06 pm

    i could care less about presentation. all that matters is taste. and this is fantastic! Love it! thank u so much!

  28. Diane — June 4, 2013 @ 12:01 pm

    I love it! Tried it, but substituted regular white wine for rice wine, and didn’t have oyster sauce so i left that out…But everyone loved it! :)

  29. jackie m — November 6, 2013 @ 8:49 am

    What can I use in place of the honey and would I use the same amount?

  30. Bobby — November 6, 2013 @ 9:06 pm

    jackie – you could probably use 1/4 cup of brown sugar or white sugar instead of the honey.

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