Peking Style Chicken (Printable)
Tender chicken pieces wok-tossed with colorful vegetables in a rich hoisin-based sauce. A satisfying Chinese-inspired meal ready in under 40 minutes.
# What You’ll 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, cut into 2-inch pieces
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 to coat and let stand for 10 minutes.
02 - Whisk together hoisin sauce, soy sauce, rice vinegar, sugar, sesame oil, and water in a small bowl until well combined. Set aside.
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 from wok and set aside.
04 - Add remaining oil to the wok. Add garlic and ginger, stir-frying for 30 seconds until fragrant.
05 - Add bell pepper and carrot to the wok. Stir-fry for 2–3 minutes until vegetables are slightly tender but still crisp.
06 - Return chicken to the wok along with scallions and bean sprouts. Stir-fry for 1 minute to incorporate.
07 - Pour prepared sauce over the stir-fry mixture. Toss well to coat all ingredients evenly. Continue cooking for 2 minutes until heated through and sauce has slightly thickened.
08 - Transfer to serving plates and serve immediately. Garnish with additional scallions if desired. Accompany with steamed jasmine rice or thin pancakes.
# Expert Advice:
01 -
- The sauce strikes that perfect balance between sweet and savory that makes everyone reach for seconds
- It comes together in under 40 minutes but tastes like it simmered all day
02 -
- Have everything cut and measured before you turn on the stove
- High heat is what creates that restaurant quality texture, so do not be afraid of it
03 -
- Cut all your vegetables before starting the chicken marinade
- Warm your serving platter in the oven so food stays hot longer