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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.

Cooking Instructions:

(Makes 2 Servings)


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Chicken Stir-Fry Recipe

  • Author: Bobby
  • Total Time: 30 minutes


  • 1 1/2 lbs boneless skinless chicken thighs (cut into 1” pieces)
  • ¼ cup honey
  • 3 tablespoons soy sauce
  • 2 tablespoons of 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


  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.
  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).
  3.  Reduce heat, add the oyster sauce and stir in until the chicken pieces are coated with it.


  1. Denise says:

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

  2. Nita says:

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

  3. Bobby says:

    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.

  4. Donald W. Cofell says:

    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.

  5. mahek says:

    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.

  6. Nicole L. says:

    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??

  7. DeliciousJoe says:

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

  8. Dania says:

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

  9. Isme says:

    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!

  10. Nicole says:

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

  11. Bobby says:

    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.

  12. Byran N says:

    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!!

  13. Heather says:

    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

  14. Bobby says:

    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.

  15. Carrie says:

    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!

  16. JB says:

    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.

  17. jeff says:

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

  18. Diane says:

    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! 🙂

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