Peking Style Chicken (Printable)
Tender chicken stir-fried with crisp vegetables in a savory-sweet hoisin glaze inspired by Beijing cuisine.
# What You Need:
→ 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:
01 - Combine sliced chicken with soy sauce, Shaoxing wine, and cornstarch in a bowl. Mix thoroughly and let stand for 10 minutes to absorb flavors.
02 - Whisk together hoisin sauce, soy sauce, rice vinegar, sugar, sesame oil, and water in a small bowl until well combined. Set aside for later use.
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 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 for 2–3 minutes until vegetables are slightly tender but still crisp.
06 - Return cooked chicken to the wok along with scallions and bean sprouts. Stir-fry for 1 minute to heat through.
07 - Pour prepared sauce over the ingredients, tossing well to coat everything evenly. Cook for 2 minutes until sauce is slightly thickened and all components are heated through.
08 - Transfer to a serving platter and serve immediately while hot. Garnish with additional scallions if desired.
# Expert Advice:
01 -
- The sauce balances sweet and savory in a way that makes you want to lick the plate
- It comes together faster than delivery, but tastes like you spent hours on it
02 -
- Crowding the wok steams the meat instead of searing it, so work in batches if needed
- Let the sauce reduce for that glossy restaurant texture that clings to every piece
03 -
- Have all ingredients prepped before you turn on the heat, because stir-frying happens fast
- Slice everything uniformly so everything cooks at the same rate