| Fine Chinese cuisine is revered around the globe, and one of the most popular dishes served in restaurants is a chicken stir-fry. Dishes like almond chicken, cashew chicken, Kung Pao chicken, Moo Goo Gai Pan, and chicken chop suey, are among the most popular chicken stir-frys and while you can enjoy them in fine Chinese dining establishments, you can easily cook them in the privacy of your own home.
Stir-frying is typically done in a wok, at high heat, using the freshest ingredients. Woks are large, deep bowls made of different quality metals such as stainless, carbon steel, and cast iron. Woks with flat bottoms are generally considered best for cooking on a stovetop. A wok is preferable over a skillet for stir-frying as the heat is distributed more evenly in a wok, and the wok allows for faster movement of the food around the surface of the cooking vessel.
A very hot wok and using oils with high smoking point are essential to achieving results similar to those of Chinese chefs. Ingredient preparation is key when stir-frying. All ingredients should be ready to go in the wok, and right in front of you, because once the stir-frying starts, the cooking goes fast and you can’t stop the action.
The chicken and other ingredients are almost always cut into small pieces and the chicken marinated to protect from overcooking. Marinating liquids available in any supermarket include chicken broth and stock, Chinese rice wine or dry sherry, light or regular soy sauce, chili sauce, hoisin sauce, and cornstarch. You’ll see these items in many of the recipes on this site and a few more exotic. Stock your refrigerator and pantry with items you know you will use, as many of the recipes call for very small quantities.
Most of the recipes presented here are entrees and go well with rice and other traditional Chinese fare.
Enjoy our constantly growing collection of chicken stir-fry recipes.
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