Chicken Stir-Fry
673kcal60.3g protein39.3g fat21g carbs~$3.14/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains peanut, sesame, soy, shellfish · usually contains gluten
Restrictions
Containspeanut · sesame · soy · shellfishIt is in an ingredient you cannot leave out.
Usually containsgluten (soy sauce → Tamari)The usual version has it. One without it exists — it is the one named here.
Diets
No porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 lb |  chicken (thighs, bite-size pieces) |
| 1 tbsp |  cornstarch |
| 3 tbsp |  soy sauce (divided) |
| 2 tbsp |  oyster sauce |
| 1 tsp |  sugar |
| ¼ cup | water |
| 2 tbsp | peanut oil (divided) |
| 2 clove |  garlic (minced) |
| 1 tbsp |  ginger (minced) |
| 2 cup |  broccoli (small florets) |
| 1 unit |  bell pepper (strips) |
| 2 unit |  scallions (2-inch lengths) |
| 1 tsp |  sesame oil |
Optional
Not counted above. The dish works without them.
| 1 cup |  rice (steamed, for serving) |
| 1 tsp |  sriracha |
Steps
- Marinate15 minroom temperaturechicken + cornstarch + 1 tbsp soy sauce, tossed to coat every piece — the starch gels into a sheath that holds the meat's moisture through the violent heat; this is why restaurant stir-fry is silky and unmarinated home versions are dry
- Mix2 minremaining soy + oyster sauce + sugar + water into one sauce, ready at arm's reach — a stir-fry moves too fast to measure mid-cook, and anything not staged is something scorched
- Sear4 minhigh, wok smokingchicken in half the oil, spread in one layer and left alone a full minute before the first toss — contact makes the browning, and stirring early wipes it out; cook to just done and remove
- Saute3 minhighbroccoli + bell pepper in the rest of the oil until the edges blister but the centers still snap; the vegetables finish in the sauce, so pulling them early is what keeps them from arriving limp
- Saute1 minhigh, 30 seconds+ garlic + ginger against the hot steel until fragrant — they go in late because at wok heat they burn bitter in under a minute
- Deglaze2 minhigh+ the sauce, scraping the browned fond loose as it boils; the cornstarch left on the chicken thickens it to a glaze that clings instead of pooling
- Toss1 minoff heatchicken back in with scallions + sesame oil, tossed just to coat — sesame oil is a finishing aroma, and cooking it dulls it to nothing