Total Time
Prep 10 mins
Cook 15 mins

This dish is absolutely delicious, I have made it many times it is a favorite and you don't need a wok to make it just a large skillet but of coarse you can make in a wok if so desired! Adjust all ingredients to suit taste. This recipe can be doubled.

Ingredients Nutrition


  1. Place the chicken cubes in a bowl, then season with salt and pepper.
  2. Add in 1/2 cup cornstarch; toss until the chicken cubes are well coated.
  3. Place the chicken in a colinder and shake off an excess cornstarch.
  4. In a small bowl mix together chicken broth and 1-1/2 teaspoons cornstarch; whisk until smooth, then add in the rice vinegar, oyster sauce, soy sauce and sugar; whisk well to combine.
  5. In a large heavy skillet (or wok) heat the 1/3 cup oil until very hot (about 5 minutes).
  6. Add in the chicken cubes and fry until JUST cooked though, stirring with a wooden spoon (about 6 minutes).
  7. Using a slotted spoon remove the chicken to a bowl.
  8. Pour off some of the fat (leave about 2 tablespoons in skillet).
  9. Add in green onions, ginger, fresh garlic and red bell pepper; stir-fry over high heat until the bell pepper is crisp-tender (about 2 minutes).
  10. Return the cooked chicken to the skillet or wok; add in the broth mixture and stir until the sauce thickens (about 1 minute).
  11. Serve with cooked rice.


Most Helpful

This was such a lovely and easy dish to cook family absolutely loved it

Anonymous August 17, 2015

I really enjoyed this dish. It was very easy to prepare too. I used green pepper as that is all that I had. I also added a entire bag of bean sprouts.
I felt like I was out eating in a Asian Restaurant.

Thanks for sharing.

NewEnglandCook January 31, 2013

This was delicious! Had to modify a bit because I didn't have everything on hand but was close enough. Used ground ginger instead of fresh. Would have liked it to be a little more moist. Otherwise terrific!

Laurie P. March 02, 2011

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a