Hong Kong-Style Chicken Stir Fry Recipe

While stir fry is often seen as a quick weeknight fix, this recipe reveals a fascinating slice of culinary history. The smoky aroma of ginger, garlic, and sesame oil intertwine, evoking memories of bustling street markets in old Hong Kong.

Each bite carries a whisper of generations that perfected these flavors amid chaos and celebration alike.

It’s the same sense of movement and heritage I feel when cooking something like Lemon Garlic Shrimp, where simple ingredients still manage to tell a deeper story through their brightness and warmth.

I’ve always been drawn to how dishes like this are more than just food, they’re stories in motion.

The sizzle of tender chicken hitting a hot pan, the snap of fresh vegetables, and the spoon clinking on the wok remind me of the grounded richness in Bobby Flay-Style Salisbury Steak with Smoky Tomato Gravy, another dish that honors its roots while staying completely approachable.

Where the Idea Came From

This recipe was inspired by the clean, simple stir-fries often found in Hong Kong cooking, dishes where vegetables stay crisp, the sauce is light but flavorful, and the seasoning highlights freshness rather than overpowering it. It’s a style that feels unfussy but still full of character.

A Little Taste of Background

Hong Kong stir-fries typically focus on quick cooking at high heat, letting each ingredient shine.

Unlike heavier sauces, the glaze in this recipe is lightly thickened and glossy, coating the chicken and vegetables without weighing them down.

The combination of soy sauce, broth, garlic, and ginger is classic, timeless, and easy to love.

While inspired by traditional Hong Kong stir-fry techniques, this version is adapted for modern home kitchens.

Why I Love This Recipe (And You Will Too)

• Fast Cooking: Everything comes together in minutes.
• Lightly Thickened, Savory Sauce: Soy, broth, and sesame oil balance perfectly.
• Crisp Vegetables: Bell peppers and carrots keep their color and texture.
• Tender Chicken: Thin slices cook quickly without drying out.
• Aromatics That Shine: Ginger and garlic bring freshness and depth.
• Flexible to Customize: Easy to swap vegetables or protein.
• Healthy and Balanced: Not too heavy, full of color.
• One-Wok Meal: Minimal cleanup involved.

Before You Begin

• Slice chicken thinly so it cooks evenly.
• Prep all ingredients ahead, stir frying goes fast.
• Keep heat high to maintain crispness.
• Stir constantly when adding aromatics to prevent burning.
• Thicken the sauce only at the end for best texture.

Ingredient Breakdown

• 2 tbsp vegetable oil: High smoke point for stir-frying.
• 1 lb chicken breasts, thinly sliced: Cooks fast and stays tender.
• 3 cloves garlic, minced: Adds aromatic flavor.
• 1 inch ginger, grated: Sharp, fresh warmth.
• 1 tbsp sesame oil: Nutty finishing flavor.
• 1 cup bell peppers, sliced: Adds sweetness and color.
• 1 cup carrots, julienned: Adds crunch and brightness.
• 3 tbsp soy sauce: Provides savory depth.
• 1 tbsp cornstarch (in water): Thickens the sauce lightly.
• 1 cup water or chicken broth: Creates the base of the glaze.

Tools You’ll Need

1. Wok or large skillet
2. Knife and cutting board
3. Mixing bowl
4. Small bowl for cornstarch slurry
5. Spatula or wok ladle

How to Make It

1. Heat your wok over high heat, then add vegetable oil.
2. Spread sliced chicken in a single layer; cook 2–3 minutes until lightly browned. Remove and set aside.
3. Lower heat slightly and add garlic and ginger; stir 30 seconds until fragrant.
4. Pour in water or broth and soy sauce; bring to a gentle simmer.
5. Add bell peppers and carrots, stirring quickly so they stay crisp.
6. Return the chicken to the wok and toss everything together for about 1 minute.
7. Stir the cornstarch slurry, then pour it into the wok; cook 1 minute until the sauce thickens and turns glossy.
8. Drizzle sesame oil over the stir fry and give a final toss.
9. Serve hot, with the vegetables bright and the chicken glazed lightly.

Simple Substitutions

• Use oyster sauce for extra richness.
• Swap chicken with shrimp, beef, or tofu.
• Use broccoli, snap peas, or mushrooms instead of peppers.
• Replace soy sauce with tamari for a gluten-free version.
• Add chili flakes if you want heat.

In these busy, often chaotic times, a meal like this reminds us to slow down and enjoy the sensory pleasures of cooking. It brings a piece of tradition into my kitchen in a way that feels genuine and celebratory.

After a long day, I appreciate how this dish turns raw ingredients into a vibrant dance of textures and flavors. It offers comfort without heaviness, something we all crave when things feel a bit unsettled outside.

Ingredient Spotlight

Ginger & Garlic:
These two create the core aroma of the dish, fresh, savory, and instantly recognizable in Asian-style cooking.

Soy Sauce:
Adds salty umami depth and helps form the glossy glaze once thickened with cornstarch.

Texture & Flavor Notes

• Ginger brings gentle sharpness that balances soy.
• Chicken stays tender and slightly browned.
• Vegetables remain crisp, not soggy.
• Sauce is lightly thickened, glossy, and savory.
• Sesame oil adds a final nutty aroma.

Avoid These Mistakes

• Don’t cook aromatics too long, they burn quickly on high heat.
• Avoid using low heat; stir fry needs high temperature.
• Don’t add sesame oil early, it loses flavor when overheated.
• Avoid thick-cut chicken; it won’t cook evenly.

Nutritional Snapshot

• Calories: 300
• Protein: 25g
• Fat: 10–12g
• Carbs: 10–14g
• Sodium: Moderate
• Balanced and nutrient-rich.

Storing & Reheating

• Refrigerate up to 3 days.
• Reheat in a pan over medium heat with a splash of water or broth.
• Avoid microwaving too long, vegetables may soften.
• Not ideal for freezing due to texture change.

How to Serve

• Over steamed rice or jasmine rice.
• With noodles like udon, rice noodles, or lo mein.
• On its own as a light, balanced meal.
• Topped with sesame seeds or green onions.

Leftover Ideas

• Use as filling for lettuce wraps.
• Toss with noodles for a next-day stir fry.
• Add to fried rice.
• Turn into a stir-fry bowl with quinoa.

Variations to Explore

• Sweet-Chili Stir Fry: Add sweet chili sauce.
• Garlic-Lover’s Version: Double the garlic.
• Vegetarian: Replace chicken with tofu or mushrooms.
• Spicy Hong Kong Style: Add red pepper flakes or chili oil.
• Cashew Stir Fry: Add roasted cashews for texture.

Frequently Asked Questions

1. Can I use chicken thighs?
   Yes, they stay juicy and work wonderfully.
2. Do I need a wok?
   No, a large skillet works fine.
3. Can I make it spicy?
   Add chili paste, chili flakes, or fresh chilies.
4. Why slice chicken thin?
   It cooks evenly and stays tender.
5. Can I skip cornstarch?
   The sauce will be thinner but still flavorful.
6. What vegetables work well?
   Broccoli, mushrooms, snap peas, zucchini.
7. Can I meal prep this?
   Yes, keep sauce separate if possible.
8. Why did my chicken get tough?
   Overcooking or slices too thick.
9. Can I add onions?
   Absolutely, they fit perfectly.
10. Is sesame oil necessary?
    It’s optional but adds great aroma.

It’s incredible how a simple stir fry can serve as a bridge to cultural roots, fitting seamlessly into modern life.

The bright aroma, the glossy sauce, the perfectly cooked chicken, each part feels like a small victory. It’s a reminder that food carries stories, history, and the spark of joy in everyday moments.

In a way, this dish isn’t just about flavor. It’s about honoring tradition while making it your own, even in the busiest moments. Sometimes, the simplest recipes make the most meaningful memories, served hot, crisp, and full of life.