Juicy chicken, soy sauce, garlic, ginger, snow peas, and mushrooms make this Chinese Chicken Recipe a quick, flavorful weeknight dinner.

this recipe

You know how some recipes just happen by accident? That’s exactly how this Chinese Chicken Recipe fell into my lap. I was one “place order” click away from giving in to takeout—my usual orange chicken and fried rice combo—when guilt hit me. Delivery again? Really? My mom’s voice popped into my head like it always does in those moments: “You can make something better at home, faster than it takes for delivery to get here.” She had a way of being annoyingly right.

So I opened the fridge. I had chicken (thankfully thawed), a bell pepper that was looking a little tired, and a bag of snow peas that were practically begging not to die in the crisper drawer. A couple splashes of soy sauce, some garlic and ginger (which I almost always keep around), and before I knew it, the kitchen smelled like my favorite Chinese takeout place. My kids even wandered in asking, “What’s for dinner? It smells like the restaurant!” And let me tell you, when your own cooking gets compared to takeout—in a good way—that’s a win.

Why You’ll Love This Chinese Chicken Recipe?

Here’s what I love about this dish: it tastes indulgent, but you don’t end up in a food coma after eating it. The chicken stays tender, the veggies keep their crunch, and the sauce? It’s that perfect mix of sweet, tangy, and savory that makes you keep going back for “just one more bite.” And I’ll be honest, it’s a lifesaver on nights when you don’t want to fuss with complicated steps. Plus, it’s one of those recipes that’s forgiving—don’t have mushrooms? Skip them. Want more spice? Add it. It’s flexible, it’s fast, and it makes you feel like maybe, just maybe, you’ve got dinner under control tonight.

Ingredient Notes:

I like to think of this recipe as a mix-and-match situation. Here’s what I usually toss in:

• Chicken (breasts or thighs) – Breasts are leaner, thighs stay juicier. Pick your favorite—I switch depending on what’s cheaper at the store.

• Soy Sauce – The backbone. It gives that salty, savory punch.

• Cornstarch – Coats the chicken and helps thicken the sauce. Kind of like the secret glue holding everything together.

• Bell Pepper – Green is classic here, but red or yellow works if that’s what you’ve got.

• Mushrooms – They soak up sauce like sponges. Skip them if your family’s picky (mine definitely has mushroom debates at the table).

• Snow Peas – Crisp, fresh, and pretty. They also make you feel like you added something green, which is always nice.

• Garlic & Ginger – These are the heavy lifters of flavor. Without them, the dish just… falls flat.

• Brown Sugar & Honey – Balance out the saltiness with just enough sweetness.

How To Make Chinese Chicken?

Step 1: Prep the Chicken.
Cut the chicken into bite-sized chunks. Toss it in soy sauce and cornstarch, let it sit for a few minutes. It’s like a little spa treatment—makes it tender and flavorful.

Step 2: Mix the Sauce.
In another bowl, whisk together cooking wine, rice wine vinegar, soy sauce, olive oil, honey, cornstarch, and brown sugar. It looks simple, but trust me—this sauce is liquid gold.

Step 3: Cook the Chicken.
Heat sesame oil and olive oil in a skillet. Add the chicken and cook until golden brown on all sides. Try not to overcrowd the pan (learned that the hard way—steamed chicken is not the vibe).

Step 4: Add the Veggies.
Remove the chicken, toss in the bell pepper, mushrooms, and snow peas. Pour in the sauce and stir everything around until the veggies are crisp-tender.

Step 5: Garlic & Ginger Magic.
Now’s the time to throw in the garlic and ginger. Stir for about 30 seconds—you’ll know when it’s right because the smell is unreal.

Step 6: Bring It All Together.
Add the chicken back in, stir well, and let it simmer for a few minutes so the sauce thickens and coats everything. Serve it over rice, sprinkle with green onions, and you’ve officially made dinner magic.

Storage Options:

If you’re lucky enough to have leftovers, this Chinese Chicken keeps for 3 days in the fridge. Just store it in an airtight container. Reheat it in a skillet for best texture, but the microwave works too (though the veggies lose a bit of their crunch). I’ve tried freezing it—it works if you separate the chicken and sauce, but snow peas don’t come back from the freezer the same way.

Variations and Substitutions:

This is where you can get creative (or just use up what you’ve got):

• Swap the Protein – Shrimp, beef, or even tofu all work here.

• Change the Veggies – Broccoli, carrots, or baby corn fit right in. Basically, it’s fridge-clean-out-friendly.

• Spice It Up – Add chili paste, red pepper flakes, or sriracha if you like heat.

• Lighten It Up – Use low-sodium soy sauce if you’re watching salt.

What to Serve with Chinese Chicken?

This dish is pretty much a meal on its own, but if you want sides, here are my go-tos:

• Steamed Rice – The sauce loves rice.

• Fried Rice – When you want to level up dinner.

• Lo Mein or Rice Noodles – Perfect for soaking up that glossy sauce.

• Spring Rolls or Dumplings – If you want to pretend you did a full takeout spread at home.

Frequently Asked Questions:

Can I make this ahead?
Yep. You can prep the chicken and sauce earlier in the day, then just toss it all together at dinnertime.

Can I use frozen veggies?
Totally. Just thaw and pat them dry so they don’t water down the sauce.

How do I keep the chicken tender?
Cornstarch is your friend. And don’t overcook it—bite-sized pieces cook faster than you think.

This Chinese Chicken Recipe is one of those weeknight wins—it’s quick, it’s tasty, and it makes you forget all about takeout menus. I’ve made it more times than I can count, and honestly? It never gets old. So tell me—are you team “extra veggies” or team “extra sauce”?

Keep the Flavor Coming – Try These:

Korean Corn Cheese

Tasty Swedish Meatball Noodle Bake Recipe

Delicious Brown Sugar-Glazed Italian Pork Chops

Chinese Chicken Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

A flavorful Chinese Chicken Recipe featuring tender chicken, crisp vegetables, and a sweet-savory sauce with soy, garlic, and ginger.

PRINT PIN REVIEW SAVE Saved!

6 Servings

Ingredients

1x2x3x

For the Chicken and Vegetables:

• 2 tablespoons olive oil
• 1 teaspoon sesame oil
• 2 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tablespoon soy sauce
• 2 tablespoons cornstarch
• 1 green bell pepper sliced into strips or chunks
• 4 ounces mushrooms sliced
• 1 ½ cups snow peas
• 2 teaspoons garlic minced
• 1 teaspoon fresh ginger minced to a paste

For the Sauce:

• 1 ½ teaspoons rice wine vinegar
• ⅓ cup soy sauce
• 3 tablespoons white cooking wine
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• 2 tablespoons brown sugar

Cook ModePrevent your screen from going dark

Instructions

 

Marinate the Chicken

1. In a medium bowl, whisk together soy sauce and cornstarch. Add the chicken pieces and coat thoroughly. Set aside to marinate briefly while preparing the sauce.

Prepare the Sauce

1. In a separate bowl, combine rice wine vinegar, soy sauce, cooking wine, olive oil, honey, cornstarch, and brown sugar. Whisk until smooth and set aside.

Cook the Chicken

1. Heat sesame oil and olive oil in a large skillet over medium-high heat. Add the marinated chicken and sauté until browned on all sides and cooked through. Remove from the skillet and set aside on a plate.

Sauté the Vegetables

1. To the same skillet, add the mushrooms, snow peas, and bell pepper. Pour in the prepared sauce and stir while cooking until the vegetables are crisp-tender.

Add Aromatics

1. Stir in the minced garlic and ginger. Cook for an additional 30 seconds to release their fragrance.

Combine and Finish

1. Return the chicken to the skillet and stir to coat with the sauce. Allow the dish to simmer for 5 minutes until the sauce thickens and clings to the chicken and vegetables.
2. Serve hot over steamed rice and garnish with chopped green onions if desired.

Notes

To make this recipe gluten-free, substitute tamari or a certified gluten-free soy sauce in place of regular soy sauce. Ensure the cooking wine and cornstarch are labeled gluten-free. All other ingredients are naturally gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/