Better Than Takeout Chinese Chicken

Juicy, tender chicken coated in a glossy sweet-and-savory garlic-ginger sauce, tossed with crisp bell peppers and onions. Serve it over steamed white rice for an easy homemade Chinese-inspired dinner.

Ingredients

For the Chicken

• 1½ lb chicken breasts, cut into bite-size pieces
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon black pepper
• 2 tablespoons vegetable oil

For the Sauce

• ¼ cup soy sauce
• 3 tablespoons honey
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon oyster sauce
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• ½ cup water
• 1 tablespoon cornstarch

For the Vegetables

• 1 red bell pepper, chopped
• ½ onion, chopped
• 3 green onions, sliced
• Sesame seeds, for garnish

For Serving

• Steamed white rice

Instructions

1. Prepare the chicken: Place the chicken pieces in a large bowl. Add the soy sauce, sesame oil, black pepper, and cornstarch. Toss well until every piece is evenly coated.
2. Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook until golden brown and fully cooked through, about 5–7 minutes. Remove the chicken from the pan and set aside.
3. Cook the vegetables: Using the same skillet, add the chopped onion and red bell pepper. Stir-fry for 2–3 minutes, keeping the vegetables slightly crisp.
4. Make the sauce: In a small bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, oyster sauce, minced garlic, grated ginger, water, and cornstarch until smooth.
5. Combine: Pour the sauce into the skillet with the vegetables. Cook for 1–2 minutes, stirring constantly, until the sauce begins to thicken.
6. Add the chicken: Return the cooked chicken to the skillet. Toss everything together for another 1–2 minutes, making sure the chicken and vegetables are completely coated in the glossy sauce.
7. Garnish: Remove from the heat and sprinkle with sliced green onions and sesame seeds.
8. Serve: Serve immediately over hot steamed white rice.

Tips

• Cut the chicken into similar-sized pieces so they cook evenly.
• Don’t overcook the vegetables—they should remain slightly crisp.
• For extra heat, add a pinch of red pepper flakes or a little chili sauce.
• For the best texture, serve the chicken immediately while the sauce is hot and glossy.