Empress Chicken (Chicken Stir Fry)

Empress chicken in a white bowl with chop sticks balancing on the bowl.

Empress Chicken (Chicken Stir Fry)

Looking for a quick and easy chicken stir fry recipe? This delicious Empress Chicken recipe fits the bill. Juicy chicken is tossed in a sweet and savory stir fry sauce creating a velvety Asian-inspired dish. Serve over rice, noodles or vegetables.

Course Dinner, Lunch

Cuisine Asian

Keyword Chicken Recipe, Dinner Recipes, Stir Fry Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings People

Calories 372kcal

Author Darcey Olson

Cost $10

Ingredients

SAUCE

1½ tbsp Corn Starch
¼ Cup Low Sodium Soy Sauce
1 Cup Chicken Stock
2 tbsp White Vinegar
1 tbsp Brown Sugar
½ tsp Grated Fresh Ginger

CHICKEN

1½ Lb Boneless and Skinless Chicken Breast, Cubed (*Note 1)
1 Large Egg, Whisked
3-4 tbsp Cornstarch
3-4 tbsp Un-toasted Sesame Oil or Peanut Oil (*Note 2)
4 Dried Red Chili Flakes (*Note 3)
2-3 Garlic Cloves, Finely Minced

Garnish

2 Green Onions, Thinly Sliced
Toasted Sesame Seeds

Instructions

SAUCE

Add the corn starch to a small mixing bowl and slowly whisk in the soy sauce, until the cornstarch is dissolved. Whisk in the chicken stock, vinegar, sugar and ginger until well combined. Set aside.

CHICKEN

Add the diced chicken to a large mixing bowl. Pour the whisked egg over the chicken and toss to evenly coat.
Sprinkle 3 tbsp of cornstarch over the chicken and toss to evenly coat (use more cornstarch if need be). If the cornstarch isn't sticking to the chicken, use your fingers to gently press down on the chicken so it sticks.
Pre-heat a large skillet or wok over high heat. Add 3 tbsp of oil. Add more if needed to coat the bottom of the pan. Add half the chicken and cook, stirring frequently, for 5-6 minutes (or until the internal temperature reaches 165 degrees F.) Transfer the chicken to a plate and repeat with the second batch of chicken.
Add the red chilis and garlic to the same skillet and cook for approx. 30 seconds, stirring frequently so neither burns.
Add the chicken back to the skillet and stir to combine.
Re-whisk the prepared sauce and pour it over the chicken. Gently fold the chicken into the sauce until all pieces are evenly coated and the sauce thickens, approx. 1-2 minutes.
Transfer to individual serving bowls and top with green onions and sesame seeds. Enjoy immediately.

Notes

Note 1 - Use chicken thighs if that's what you have on-hand.

Note 2 - Do not use toasted sesame oil as it has a lower smoke point.

Note 3 - Omit the chilis if you're sensitive to any heat. They really only lend flavor to the dish vs. heat but we know some peeps can still "feel" the heat.

Nutrition