Peking Style Chicken Stir Fry (Print View)
Tender chicken in savory-sweet hoisin sauce with fresh vegetables. Classic Beijing flavors ready in 35 minutes.
# What You Need:
→ Chicken
01 - 1.1 lbs 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, sliced into 2-inch lengths
16 - 3.5 oz bean sprouts
→ For Cooking
17 - 2 tbsp vegetable oil
# How to Make It:
01 - Combine chicken slices with soy sauce, Shaoxing wine, and cornstarch in a bowl. Mix thoroughly and let stand for 10 minutes to allow flavors to penetrate.
02 - Whisk together hoisin sauce, soy sauce, rice vinegar, sugar, sesame oil, and water in a small bowl until sugar dissolves completely. 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 and set aside.
04 - Add remaining oil to the wok. Add garlic and ginger, stir-frying for 30 seconds until fragrant but not burned.
05 - Add bell pepper and carrot to the wok. Stir-fry for 2–3 minutes until vegetables become slightly tender but still retain crispness.
06 - Return chicken to the wok along with scallions and bean sprouts. Stir-fry for 1 minute to heat through.
07 - Pour prepared sauce over the mixture, tossing well to coat all ingredients evenly. Cook for another 2 minutes until sauce thickens slightly and everything is heated through.
08 - Transfer to serving plates immediately. Garnish with additional sliced scallions if desired. Serve hot alongside steamed jasmine rice or thin pancakes.
# Expert Tips:
01 -
- The sauce strikes that perfect balance between sweet and savory that makes everyone ask for seconds
- Everything comes together in one wok in under 15 minutes once you have your ingredients prepped
02 -
- Have all ingredients prepped and measured before turning on the stove because stir-frying happens fast
- Crowding the wok causes the chicken to steam instead of sear, so cook in batches if necessary
03 -
- Cut all ingredients to similar sizes so everything cooks evenly
- Pat the chicken dry before marinating for better sauce adhesion