Although you can pretty much use any vegetable in stir fries and they just need a short amount of time to cook, the star of this dish is the ginger. The preparation of this dish is quick and simple, however before you begin cooking, gather all of your ingredients (including combining the sauce). Add chopped green onions as a garnish and serve with rice.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons vegetable oil, divided
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 red bell pepper, cored and sliced
- 1 cup vertically sliced onion
- 3 ounces snow peas, trimmed, cut in half
- ⅓ cup water
- ¼ cup hoisin sauce
- ¼ cup soy sauce
- ¼ cup sherry
- 2 ½ tablespoons minced fresh ginger root
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 ½ tablespoons cornstarch
- 2 cloves garlic, minced
Instructions
- Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
- Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
- Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.
- If fresh ginger root is not available, you can substitute ginger paste (such as Gourmet Garden) which can be found in the refrigerated produce section of the supermarket.
- If the sauce is too thick for you, thin it out by adding a bit more water until you arrive at a consistency you like.
Nutrition Facts
| Calories | 392 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 4 g |
| Sodium | 1336 mg |
| Sugars | 11 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
A bit too sweet. May decrease the hoisin sauce an eliminate the sugar
Really tasty recipe. Only changes I made to the sauce were halving the sherry and sesame oil since I’m not a huge fan of them and was afraid the flavors might turn me away. Also highly recommend adding a little bit of sauce at a time until you’ve reached your desired amount. I just dumped the bowl in and my veggies were drowning in sauce. Broccoli also makes an excellent addition to this dish! *chefs kiss*
I have made this recipe numerous times. Only thing I’ve changed, on occasion, is the protein and vegetables. Works well with beef, chicken and fish. Super easy and extremely flavorful!!!
This was amazing taste and process was easy. Definitely get all the prep done first as it goes very quickly. This will now be a once every two weeks meal and I will just substitute the protein. I did not use the sugar or sesame oil.
Very delicious!
This was so good! I used 1 tsp ginger, asparagus, carrots, left from grilling chicken and pork.
I added carrots because we had some crinkle cuts. It looks beautiful and tastes delicious!
very good. There was way to much sauce. I will cut the sauce in half next time.
The sauce was just too strong for me, especially on the ginger. I expected the flavor to be more complex considering the number of different ingredients, but all that ginger just overpowered everything else. won’t make this again.
We were looking for a new Chinese dinner recipe and tried this recipe. Easy to make, substituting ground ginger ( reduced based on web search to 1 tsp), and it was great. My wife and I both loved it, and sometimes my expetimental recipes aren’t keepers. Thanks
Wonderful flavor and so easy. I use ginger paste if I don’t have fresh ginger root; the amount of sauce was perfect. This would be great with shrimp as well.
I did not add the oyster sauce
I make this dish at least once a month. I don’t change anything.
I have made this twice and it is so EASY and good! Dont understand how other thought it salty using low-sodium soy but nothing else in recipe is salty. One key is to use the ultra thin sliced chicken that will absorb taste of sauce. Second time I added some sliced water chestnuts and peanuts at the end for the crunch. This recipe made perfect amount for three people. You can also increase the snow peas or some julienne carrot sticks to bulk it up to serve four. Don’t miss this! Yummy!
I made this and it was good, BUT way to salty. I also omitted the suger, it doesn’t need it at all. Next time I will cut back on the soy (and I used the lite) it doesn’t need 1/4 cup if any with the hoison and the oyster sauce. The only thing I would also do is add more veggies. Very good, and I will make again.
The first time I thought this dish was tasty but the chicken was bland. It needs to be marinated before cooking so that it is not bland chunks in an otherwise tasty stir fry. The second time I made it , I loved the dish! I will make it many more times. I made sure to season the chicken and I cooked it first in pecan oil which I use occasionally. I added carrots and celery to the vegetables . Omitted the oyster sauce because I did not have any, did not add sugar, misread the dish and threw the chicken in with the sauce, used a bit less cornstarch , added a bit of sriracha, and the dish was terrific! Only wish I had not forgotten to buy nuts as I like cashews or peanuts on my stir fry!