Chinese Chicken
A flavorful Chinese chicken stir-fry featuring tender baked chicken, crunchy vegetables, and a savory soy sauce glaze. Perfect for a quick weeknight dinner, it combines fresh flavors and satisfying textures, served over rice or noodles for a complete meal.
Ingredients
Instructions
- In a large skillet, heat oil until hot.
- Add water chestnuts, celery, carrots, and cabbage to the skillet.
- Cover and cook over medium-high heat for about 2 minutes.
- Add baked chicken to the skillet.
- Pour chicken broth into the center of the mixture.
- Cover and steam for 1 minute.
- Dissolve cornstarch in water to make a slurry.
- Add soy sauce to the skillet, then toss with the chicken and vegetables to thicken the sauce and coat all ingredients.
- Serve immediately over rice, noodles, or chow mein noodles.
Tips & Substitutions
For enhanced flavor, consider adding minced garlic or ginger when sautéing the vegetables. If you don't have chicken broth, vegetable broth or water can work as substitutes. For a gluten-free option, use tamari instead of soy sauce. You can also add water chestnuts for extra crunch, reminiscent of Stewed Chestnut Chicken.
Serving Suggestions
Serve this dish over steamed rice, noodles, or chow mein noodles for a satisfying meal. Pair with a side of stir-fried vegetables or a refreshing salad, like Mandarin Chinese Chicken Salad, to complement the flavors. A sprinkle of sesame seeds on top adds a nice finishing touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm in a skillet over medium heat until heated through, adding a splash of water or broth to prevent sticking. This dish also freezes well; just ensure it's tightly sealed to avoid freezer burn.
Nutrition & Diet Analysis (per serving)
Each serving of Chinese Chicken contains roughly 1255 calories, with 5g protein, 43g carbohydrates, and 121g fat. It is an excellent source of vitamin A (59% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2196mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken instead of baked chicken?
Yes, you can use raw chicken. Simply dice it and add it to the skillet earlier in the cooking process, cooking it thoroughly before adding the broth. This will ensure the chicken is well-cooked and flavorful.
What vegetables can I substitute in this recipe?
You can customize the vegetable mix to your liking. Bell peppers, broccoli, or snap peas work well in place of cabbage or carrots. This flexibility makes it easy to adapt the recipe based on what's in your fridge or your personal preferences.
Is this recipe suitable for meal prep?
Absolutely! This dish is great for meal prep. Prepare a larger batch and store individual portions in containers. The flavors will meld well over time, making it a convenient and tasty option for lunch or dinner throughout the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).