Peking Style Chicken (Printable Version)
Quick Chinese-style stir-fry with tender chicken and fresh vegetables in authentic Beijing-inspired sauce.
# Ingredient List:
→ Chicken
01 - 1 lb 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, cut into 2-inch pieces
16 - 3.5 oz bean sprouts
→ For Cooking
17 - 2 tbsp vegetable oil
# How to Make:
01 - Combine sliced chicken breast with soy sauce, Shaoxing wine, and cornstarch in a mixing bowl. Toss thoroughly to coat and let sit for 10 minutes to tenderize.
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 until smoking. Add marinated chicken pieces and stir-fry rapidly until just cooked through, approximately 3-4 minutes. Transfer chicken to a plate and reserve.
04 - Add remaining oil to the hot wok. Toss in minced garlic and grated ginger, stir-frying for 30 seconds until fragrant but not browned.
05 - Add sliced bell pepper and julienned carrot to the wok. Stir-fry vigorously for 2-3 minutes until vegetables begin to soften but retain crunch.
06 - Return cooked chicken to the wok along with scallions and bean sprouts. Stir-fry for 1 minute to heat through and combine flavors.
07 - Pour prepared sauce over the chicken and vegetables. Toss everything together to coat evenly. Continue cooking for 2 minutes until sauce bubbles and thickens slightly.
08 - Transfer to a serving platter immediately. Garnish with additional scallion pieces 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 reach for seconds
- Comes together in under 40 minutes but tastes like it simmered all day
- Endlessly customizable with whatever vegetables you have in the crisper drawer
02 -
- Crowding the wok with chicken will cause it to steam instead of sear, work in batches if necessary
- Have all ingredients prepped and measured before you turn on the heat because once you start stir-frying, everything moves fast
03 -
- Let your wok get properly hot before adding any oil, you should see a faint wisp of smoke
- Cut all your vegetables to similar sizes so they cook evenly