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Hong Kong-Style Chicken Stir Fry

This chicken stir fry features tender, sliced chicken breasts cooked quickly in a hot wok with aromatics like ginger, garlic, and sesame oil, complemented by crisp vegetables and a savory sauce. It results in a vibrant, flavorful dish with a balanced combination of textures—crunchy, tender, and saucy—served hot and glossy on the plate.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Hong Kong
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons vegetable oil for stir-frying
  • 1 lb chicken breasts thinly sliced
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 tablespoon sesame oil for flavor and aroma
  • 1 cup bell peppers sliced thinly
  • 1 cup carrots julienned
  • 3 tablespoons soy sauce for the sauce
  • 1 tablespoon cornstarch dissolved in water for thickening
  • 1 cup water or chicken broth to create the sauce

Equipment

  • Wok or large skillet
  • Sharp chef's knife

Method
 

  1. Heat the wok over high heat until shimmering, then add vegetable oil.
  2. Add the sliced chicken to the hot wok, spreading it into a single layer. Cook for 2-3 minutes until the meat is lightly browned and cooked through, then remove and set aside.
  3. Reduce the heat slightly, then add minced garlic and grated ginger to the wok. Stir constantly for about 30 seconds until fragrant, with a rich aroma filling the kitchen.
  4. Pour in the water or chicken broth along with soy sauce, then bring to a gentle simmer, scraping up browned bits from the bottom of the wok for flavor.
  5. Add the sliced bell peppers and julienned carrots to the wok, stirring quickly so the vegetables stay crisp and vibrant in color.
  6. Return the cooked chicken to the wok, spreading it evenly among the vegetables. Toss everything together for about 1 minute until heated through.
  7. Mix the cornstarch with a bit of water to create a slurry, then pour it into the wok to thicken the sauce. Stir constantly until the sauce has thickened and glossy, about 1 minute.
  8. Drizzle the sesame oil over the stir fry and give everything a final toss to combine the flavors and coat all ingredients evenly.
  9. Turn off the heat and carefully transfer the stir fry to a serving dish. The dish should look vibrant, with a savory glaze coating the chicken and vegetables, ready to serve hot.

Notes

Feel free to customize with your favorite vegetables or adjust the sauce for more sweetness or spice. Serve over steamed rice for a complete meal.