I love Chinese food, and the one dish that stands out for me is Chinese chicken. The savory, tangy aroma that fills the kitchen when I cook it sends my taste buds into overdrive. Whether it’s a quick weeknight dinner or a get-together with friends, my go-to dish is always this Best Ever Chinese Chicken. It’s simple to make, full of flavor, and always a crowd-pleaser. Trust me, everyone will be asking for seconds!
One summer, I had a family gathering and decided to serve this chicken, which had been passed down to me from my grandmother. As soon as it hit the table, the compliments started flooding in. My brother-in-law said it was the best Chinese chicken he’d ever tasted, and my sister even asked for the recipe on the spot! It was that good. From that day on, I started making this dish more and more often, trying new variations to make it even more delicious. It quickly became my signature dish, and I’m proud to share it with you.

To Make this Recipe You’Il Need the following ingredients:

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Ingredients

4 boneless, skinless chicken breasts, cubed

1/2 Tbsp cornstarch

1 Tbsp soy sauce

3 Tbsp peanut oil

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1 green bell pepper, sliced

4 mushrooms, sliced

1/2 lb snow peas, cut in half

1/2 c cashews

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1/4 tsp ground ginger

1/4 tsp cayenne pepper

SAUCE INGREDIENTS

6 Tbsp soy sauce

3 Tbsp white wine

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1/2 Tbsp cider vinegar

3 Tbsp brown sugar

1 Tbsp cornstarch

1 Tbsp oil

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Directions

1. In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes.

2. Clean, cut and prepare all ingredients ahead of time, including sauce mixture.

3. In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes.

4. Remove chicken from pan and set aside on a plate.

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5. Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes.

6. Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne.

7. Return chicken to pan with vegetables, add sauce and stir.

8. Cover skillet and cook 5 minutes over medium heat. Serve over boiled white rice.

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