Spicy Shredded Chicken Stir-Fry

Name: Spicy Shredded Chicken Stir-Fry
Total time: 20 min
Ingredients: 300g, thinly sliced against the grain chicken breast; 1 medium, julienned green bell pepper; 1 medium, julienned red bell pepper; 50g, cut into thin strips celery stems; 2 tablespoons oyster sauce; 2 tablespoons vegetable oil; 2 cloves, finely minced garlic; 1 inch, grated ginger; 1 tablespoon, mixed with 2 tablespoons water cornstarch; ½ teaspoon salt; 1 tablespoon (optional) Chinese cooking wine; ¼ teaspoon white pepper

A quick and flavorful Chinese stir-fry featuring tender chicken breast strips tossed with colorful bell peppers and aromatic seasonings. Ready in under 20 minutes, this dish delivers a satisfying kick with every bite.

20 min

Easy

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Story

This classic Chinese home-style dish comes together in a flash. The trick is to have all your ingredients prepped and within reach before you start heating the wok—stir-frying moves fast!

Ingredients

chicken breast 300g, thinly sliced against the grain

green bell pepper 1 medium, julienned

red bell pepper 1 medium, julienned

celery stems 50g, cut into thin strips

oyster sauce 2 tablespoons

vegetable oil 2 tablespoons

garlic 2 cloves, finely minced

ginger 1 inch, grated

cornstarch 1 tablespoon, mixed with 2 tablespoons water

salt ½ teaspoon

Chinese cooking wine 1 tablespoon (optional)

white pepper ¼ teaspoon

Instructions

Prep the ingredients

Slice the chicken breast into thin, uniform strips about ½ cm thick. Cut both bell peppers and celery into matching thin strips. Have all seasonings measured and ready near your stove.

Season and coat the chicken

Toss the chicken strips with half the oyster sauce, the cornstarch mixture, and a pinch of salt. Let it sit for 5 minutes while you heat your wok. This coating ensures tender, juicy meat.

Stir-fry the aromatics

Heat your wok over high heat until smoking. Add 1 tablespoon oil, then swirl in the garlic and ginger. Stir for about 15 seconds until fragrant—don't let them burn.

Cook the chicken

Add the seasoned chicken to the wok in a single layer. Let it sear for 30 seconds before stirring. Cook for another 2-3 minutes until just cooked through. Remove and set aside.

Finish the dish

Add the remaining oil to the wok. Toss in the bell peppers and celery, stir-frying for 1 minute until slightly softened but still crisp. Return the chicken, add the remaining oyster sauce, and toss everything together for 30 seconds. Serve immediately over steamed rice.