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–+ servings
Stir Fried Chicken
This classic stir-fried chicken recipe features tender boneless chicken enhanced by a rich marinade and savory sauce. A hallmark of homemade American-Chinese cuisine from the mid-20th century, this dish is brimming with bold umami flavors from soy sauce, Worcestershire, and sherry. The quick stir-frying method preserves the crunch of vegetables and results in a vibrant, glossy chicken dish ideal for serving over rice. It was a popular weeknight meal thanks to its speed, adaptability, and flavor.
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Prep Time 25 minutes
Cook Time 10 minutes
Marinating time 20 minutes
Total Time 55 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 554 kcal

Ingredients
  

For Chicken & Vegetables:

  • 1 lb boneless chicken breast (sliced)
  • ½ cup walnuts
  • 1 ½ cup green pepper
  • 1 cup water chestnuts (or bamboo shoots)
  • 10 green onions (cut in 2" sections)
  • 10 ginger root slices
  • 7 tbsp peanut oil

Marinade (A):

  • 1 tbsp soy sauce
  • 1 tsp wine
  • 1 tsp cornstarch
  • 2 tsp water

Sauce (B):

  • 1 tbsp soy sauce
  • 2 tsp sugar
  • 1 tsp wine
  • ½ tsp pepper
  • 1 tsp vinegar
  • 1 tsp sesame oil
  • ½ tbsp water
  • 1 tbsp cornstarch

Instructions
 

Step 1: Marinate Chicken

  • Combine sliced chicken with soy sauce, wine, cornstarch, and water from Marinade A. Mix well and let rest for 15–20 minutes.

Step 2: Fry Walnuts

  • Fry walnuts in 1 tbsp of peanut oil over medium heat until golden brown (about 8 minutes).
  • Remove from heat.

Step 3: Mix the Sauce

  • Whisk together all Sauce B ingredients in a small bowl. Set aside.

Step 3: Stir-Fry Chicken

  • Heat 4 tbsp of peanut oil in a wok or skillet over medium-high heat.
  • Add marinated chicken and cook until no longer pink. Remove from pan and set aside.

Step 4: Stir-Fry Vegetables & Nuts

  • Add remaining 2 tbsp peanut oil to the pan.
  • Stir-fry green onions and ginger root slices for 30 seconds, then add green peppers, water chestnuts, and walnuts. Cook for 3–4 minutes until veggies are slightly tender.

Step 5: Combine & Finish

  • Return the chicken to the pan.
  • Stir everything together.
  • Pour Sauce B into the wok and toss until the sauce thickens and coats the chicken and vegetables evenly.

Step 6: Serve

  • Serve hot over steamed white rice.

Tips

  • Substitute bell pepper colors for more visual appeal.
  • Add crushed red pepper flakes for heat.
  • Swap chicken for tofu to make it vegetarian.
  • Garnish with sesame seeds or cilantro.

Nutrition

Calories: 554kcalCarbohydrates: 26gProtein: 29gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 16gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 73mgSodium: 941mgPotassium: 863mgFiber: 5gSugar: 7gVitamin A: 543IUVitamin C: 54mgCalcium: 56mgIron: 3mg
Keyword Chicken, ginger, quick, soy sauce
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