20 Delicious Chinese Chicken Recipes Easy for Beginners

Craving something savory, sweet, or a little spicy? Dive into the world of Chinese cuisine with our roundup of 20 Delicious Chinese Chicken Recipes Easy for Beginners. Perfect for busy weeknights or when you’re in the mood for comfort food with a twist, these dishes promise big flavors with simple steps. Let’s turn your kitchen into a Chinese bistro tonight—no takeout menu needed!

Sweet and Sour Chicken

Fondly remembering the first time I encountered this dish, its vibrant colors and tantalizing aroma promised a symphony of flavors that lingered long after the last bite. Sweet and Sour Chicken, a dish that dances between the playful and the profound, offers a comforting embrace with every forkful.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 2 large pasture-raised eggs, lightly beaten
• 1/4 cup avocado oil
• 1 red bell pepper, seeded and diced into 1-inch pieces
• 1 green bell pepper, seeded and diced into 1-inch pieces
• 1 cup pineapple chunks, fresh or canned
• 1/2 cup apple cider vinegar
• 1/4 cup ketchup
• 1/4 cup brown sugar, packed
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp ground ginger

Instructions

1. Preheat a large skillet over medium-high heat and add avocado oil, heating until shimmering but not smoking, about 2 minutes.
2. Dredge chicken pieces in cornstarch, then dip into beaten eggs, ensuring each piece is evenly coated.
3. Carefully place chicken in the skillet, working in batches to avoid overcrowding, and cook until golden brown and crispy, about 4 minutes per side. Tip: Letting the chicken sit for a minute after flipping ensures a crispier crust.
4. Remove chicken and set aside on a paper towel-lined plate to drain excess oil.
5. In the same skillet, add bell peppers and pineapple, sautéing until peppers are just tender, about 3 minutes.
6. Whisk together apple cider vinegar, ketchup, brown sugar, soy sauce, garlic powder, and ground ginger in a small bowl until smooth.
7. Pour sauce over the vegetables in the skillet, bringing to a simmer and cooking until slightly thickened, about 2 minutes. Tip: Stirring occasionally prevents the sauce from sticking to the pan.
8. Return chicken to the skillet, tossing gently to coat in the sauce and heat through, about 1 minute. Tip: A final toss off the heat allows the sauce to cling better to the chicken.

With its crispy exterior giving way to juicy tenderness, the chicken is a perfect canvas for the bold, tangy sauce. Serve it over a bed of jasmine rice to soak up every last drop of flavor, or alongside steamed broccoli for a touch of green.

Kung Pao Chicken

Often, the most comforting dishes are those that balance heat with sweetness, crunch with tenderness, and simplicity with depth. Kung Pao Chicken, with its vibrant flavors and textures, is a dish that invites you to pause and savor each bite, much like a quiet moment in a bustling day.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp cornstarch
• 2 tbsp peanut oil
• 6-8 dried red chilies, stems removed
• 1 tsp Sichuan peppercorns
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 1/2 cup roasted peanuts
• 1 tbsp hoisin sauce
• 1 tsp granulated sugar
• 1/2 cup scallions, cut into 1-inch pieces

Instructions

1. In a bowl, marinate the chicken cubes with soy sauce, Shaoxing wine, and cornstarch for 15 minutes, ensuring each piece is evenly coated.
2. Heat peanut oil in a wok over medium-high heat until shimmering, about 2 minutes. Add the dried chilies and Sichuan peppercorns, stirring for 30 seconds until fragrant but not burnt.
3. Increase the heat to high and add the marinated chicken, spreading the pieces in a single layer. Sear for 2 minutes without stirring to achieve a golden crust, then stir-fry for another 3 minutes until nearly cooked through.
4. Add the garlic and ginger, stir-frying for 1 minute until aromatic. Tip: Keep the ingredients moving to prevent burning.
5. Stir in the peanuts, hoisin sauce, and sugar, coating everything evenly. Cook for another 2 minutes, allowing the sauce to thicken slightly.
6. Finally, add the scallions, stir-frying for 30 seconds just to wilt. Tip: Reserve some scallions for garnish to add a fresh contrast.
7. Remove from heat and let sit for a minute; the residual heat will finish cooking the chicken. Tip: Letting the dish rest allows the flavors to meld beautifully.

Vibrant and bold, this Kung Pao Chicken offers a symphony of textures—from the tender chicken to the crunchy peanuts and the slight chew of the scallions. Serve it over steamed jasmine rice to soak up the rich sauce, or alongside a crisp cucumber salad for a refreshing contrast.

General Tso’s Chicken

Dusk settles softly outside, and the kitchen fills with the promise of something deeply comforting yet thrillingly bold. General Tso’s Chicken, with its perfect balance of sweet, spicy, and tangy, is a dish that invites both nostalgia and adventure.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup soy sauce, preferably tamari
• 2 tbsp rice vinegar
• 2 tbsp hoisin sauce
• 1 tbsp sambal oelek
• 1 tbsp freshly grated ginger
• 3 cloves garlic, minced
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 large pasture-raised egg, lightly beaten
• 2 cups peanut oil, for frying
• 1 tbsp toasted sesame oil
• 1/4 cup scallions, thinly sliced
• 1 tsp sesame seeds, for garnish

Instructions

1. In a large bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sambal oelek, ginger, and garlic to create the marinade.
2. Add chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for 30 minutes to allow flavors to meld.
3. In a separate bowl, combine cornstarch and flour. Dip each marinated chicken piece into the beaten egg, then dredge in the cornstarch mixture, shaking off excess.
4. Heat peanut oil in a deep fryer or large, heavy-bottomed pot to 375°F. Fry chicken in batches, about 4 minutes per batch, until golden brown and crispy. Drain on paper towels.
5. Heat sesame oil in a large skillet over medium heat. Add the fried chicken and toss to coat lightly, about 1 minute.
6. Garnish with scallions and sesame seeds before serving.

Zestful and vibrant, this General Tso’s Chicken offers a crispy exterior giving way to succulent, flavorful meat beneath. Serve it atop a bed of steamed jasmine rice or alongside stir-fried vegetables for a meal that’s as visually appealing as it is delicious.

Lemon Chicken

Zestfully, the aroma of lemon chicken fills the kitchen, a dish that whispers of summer evenings and the comfort of home. Its golden hues and tangy fragrance promise a meal that’s both refreshing and deeply satisfying.

Ingredients

• 4 boneless, skinless chicken breasts, pasture-raised
• 1/2 cup all-purpose flour, unbleached
• 1/4 cup clarified butter
• 1 cup chicken stock, homemade preferred
• 1/4 cup fresh lemon juice, strained
• 2 tbsp unsalted butter, European-style
• 1 tbsp fresh thyme leaves, finely chopped
• 1 tsp lemon zest, finely grated
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat a heavy-bottomed skillet over medium heat for 2 minutes until evenly heated.
2. Dredge the chicken breasts in the all-purpose flour, shaking off any excess to ensure a light, even coating.
3. Melt the clarified butter in the skillet, then add the chicken breasts, cooking for 5 minutes per side until a golden crust forms.
4. Remove the chicken from the skillet and set aside on a warm plate, covering loosely with foil to retain heat.
5. Deglaze the skillet with chicken stock, scraping up the browned bits with a wooden spoon to incorporate all the flavors.
6. Stir in the lemon juice, unsalted butter, thyme leaves, lemon zest, sea salt, and black pepper, simmering for 3 minutes until the sauce slightly thickens.
7. Return the chicken to the skillet, spooning the sauce over the breasts, and cook for an additional 2 minutes to warm through.

Unmistakably, the lemon chicken emerges with a delicate crispness outside, yielding to the tender, juicy meat within. The sauce, bright with citrus and aromatic thyme, clings to each bite, inviting a pairing with buttery mashed potatoes or a crisp, green salad for contrast.

Orange Chicken

Under the soft glow of the kitchen light, the thought of orange chicken brings a comforting warmth, its sweet and tangy aroma promising a delightful escape from the ordinary.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 2 large pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter
• 1 cup freshly squeezed orange juice
• 2 tbsp rice vinegar
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 tbsp orange zest
• 2 green onions, thinly sliced for garnish

Instructions

1. In a large bowl, toss the chicken pieces with cornstarch until evenly coated.
2. Dip each cornstarch-coated chicken piece into the beaten eggs, ensuring full coverage.
3. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully add the chicken to the skillet in a single layer, working in batches if necessary to avoid overcrowding.
5. Cook the chicken for 4-5 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate.
6. In the same skillet, combine orange juice, rice vinegar, honey, soy sauce, ginger, garlic, and red pepper flakes. Bring to a simmer over medium heat.
7. Allow the sauce to reduce for 5-7 minutes, stirring occasionally, until it thickens slightly.
8. Return the chicken to the skillet, tossing to coat evenly in the sauce. Cook for an additional 2 minutes to heat through.
9. Sprinkle with orange zest and garnish with sliced green onions before serving.

Yielded by the gentle reduction, the sauce clings to each piece of chicken, offering a glossy sheen and a balance of sweet, tangy, and subtly spicy flavors. Serve atop a bed of jasmine rice, allowing the grains to soak up the vibrant sauce for a truly harmonious dish.

Chicken Chow Mein

Sometimes, the simplest dishes carry the most comfort, like a warm bowl of Chicken Chow Mein, its noodles tangled with crisp vegetables and tender chicken, all coated in a savory sauce that whispers of home.

Ingredients

• 8 oz. boneless, skinless chicken breast, thinly sliced against the grain
• 2 tbsp. clarified butter
• 2 cups fresh chow mein noodles
• 1 cup julienned carrots
• 1 cup sliced shiitake mushrooms
• 1/2 cup sliced scallions
• 2 tbsp. soy sauce
• 1 tbsp. oyster sauce
• 1 tsp. sesame oil
• 1/2 cup chicken stock
• 1 tsp. cornstarch dissolved in 2 tbsp. water

Instructions

1. In a large wok, heat clarified butter over medium-high heat until shimmering.
2. Add thinly sliced chicken breast, stirring occasionally, until lightly browned and cooked through, about 4 minutes.
3. Remove chicken from wok and set aside, keeping the wok on the heat.
4. Add chow mein noodles to the wok, stirring frequently, until they begin to soften, about 2 minutes.
5. Incorporate julienned carrots and sliced shiitake mushrooms, cooking until vegetables are tender-crisp, approximately 3 minutes.
6. Return the chicken to the wok, adding sliced scallions, soy sauce, oyster sauce, and sesame oil, tossing to combine evenly.
7. Pour in chicken stock, bringing the mixture to a simmer before adding the cornstarch slurry to thicken the sauce, about 1 minute.
8. Tip: For an extra layer of flavor, toast the noodles lightly before adding other ingredients.
9. Tip: Ensure all ingredients are prepped and within reach before starting, as the cooking process moves quickly.
10. Tip: Adjust the heat as needed to prevent burning, especially when working with high temperatures.

Yielded is a dish where each bite offers a harmony of textures—the slight chew of noodles, the crunch of vegetables, and the succulence of chicken, all enveloped in a glossy, umami-rich sauce. Consider garnishing with additional scallions or a sprinkle of sesame seeds for a touch of elegance.

Chicken Fried Rice

Dusk settles softly outside, and the kitchen beckons with the promise of comfort. Tonight, we’re embracing the humble yet endlessly versatile chicken fried rice, a dish that whispers of home and heart with every bite.

Ingredients

• 2 cups jasmine rice, cooked and cooled
• 1 lb boneless, skinless chicken thighs, diced into 1/2-inch pieces
• 3 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup carrots, finely diced
• 1/2 cup peas, frozen and thawed
• 3 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/4 cup green onions, thinly sliced

Instructions

1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add 1 tbsp clarified butter, swirling to coat the pan, then pour in the beaten eggs. Scramble gently for 30 seconds until just set, then remove and set aside.
3. Increase heat to high, add remaining clarified butter, and sauté chicken until golden brown, about 4 minutes. Tip: Ensure the pan is hot enough to sear the chicken, locking in juices.
4. Stir in garlic, carrots, and peas, cooking for 2 minutes until vegetables are tender-crisp.
5. Add cooled jasmine rice, breaking up any clumps with a spatula. Fry for 3 minutes, stirring constantly to evenly heat.
6. Drizzle soy sauce, oyster sauce, and sesame oil over the rice, tossing to combine. Tip: Pour sauces along the edge of the pan to caramelize slightly before mixing in.
7. Fold in scrambled eggs and green onions, cooking for an additional minute to warm through. Tip: Reserve some green onions for garnish to add a fresh crunch.

Kindly, the final dish presents a harmonious blend of textures—tender chicken, fluffy rice, and crisp vegetables—all united by the rich, umami depth of the sauces. Serve it crowned with a sunny-side-up egg for an extra layer of indulgence, or alongside a crisp cucumber salad to cut through the richness.

Garlic Chicken Stir Fry

Whispering the sizzle of garlic into the quiet evening, this dish brings a comforting warmth to the table, blending the rustic charm of home cooking with the precision of a well-practiced hand.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, thinly sliced
• 3 tbsp clarified butter
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1/2 tsp red pepper flakes
• 2 cups broccoli florets
• 1 red bell pepper, julienned
• 2 green onions, sliced diagonally
• 1 tbsp sesame seeds, toasted

Instructions

1. In a large skillet, heat clarified butter over medium-high heat until shimmering, about 2 minutes.
2. Add thinly sliced chicken thighs, spreading evenly in the skillet. Cook undisturbed for 4 minutes to achieve a golden sear.
3. Flip chicken pieces and continue cooking for another 3 minutes until fully cooked. Remove chicken and set aside.
4. In the same skillet, add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
5. Whisk together soy sauce, honey, rice vinegar, and red pepper flakes in a small bowl. Pour into the skillet, stirring to combine.
6. Add broccoli florets and julienned red bell pepper to the skillet. Cook for 3 minutes, stirring occasionally, until vegetables are crisp-tender.
7. Return the cooked chicken to the skillet, tossing to coat evenly with the sauce and vegetables. Cook for an additional 2 minutes to meld flavors.
8. Garnish with sliced green onions and toasted sesame seeds before serving.

Silky strands of chicken mingle with the crisp vibrance of vegetables, all draped in a glaze that balances sweet, salty, and spicy with effortless grace. Serve atop a mound of jasmine rice or wrapped in warm tortillas for an unexpected twist.

Honey Chicken

Under the soft glow of the kitchen light, the honey chicken emerges as a dish that whispers of comfort and the simple joys of cooking. It’s a recipe that feels like a quiet conversation, where each ingredient plays its part in harmony.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 1/4 cup raw honey
• 2 tbsp soy sauce, preferably tamari
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/2 tsp smoked paprika
• 1/4 cup chicken stock, low-sodium
• 1 tbsp apple cider vinegar
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp sesame seeds, toasted
• 2 scallions, thinly sliced

Instructions

1. In a medium bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, smoked paprika, chicken stock, and apple cider vinegar until fully combined.
2. Heat the clarified butter in a large skillet over medium heat until it shimmers, about 2 minutes.
3. Add the chicken thighs to the skillet, ensuring they are not overcrowded, and sear until golden brown, approximately 4 minutes per side.
4. Pour the honey mixture over the chicken, reduce the heat to low, and simmer uncovered for 10 minutes, occasionally spooning the sauce over the chicken.
5. In a small bowl, mix the cornstarch and water to create a slurry, then stir it into the skillet to thicken the sauce, cooking for an additional 2 minutes.
6. Remove the skillet from the heat, sprinkle with toasted sesame seeds and sliced scallions before serving.

Delicate yet deeply flavorful, the honey chicken boasts a glossy glaze that clings to each tender piece, offering a perfect balance of sweet and savory. Serve it over a bed of jasmine rice or alongside steamed vegetables for a meal that feels both nourishing and indulgent.

Sesame Chicken

Zestfully, let’s embark on a culinary journey to recreate a dish that marries the nutty aroma of sesame with the tender succulence of chicken, a harmony that dances on the palate.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup toasted sesame oil
• 1/3 cup raw, unfiltered honey
• 1/4 cup tamari (gluten-free soy sauce)
• 2 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 tsp crushed red pepper flakes
• 2 tbsp sesame seeds, for garnish
• 2 scallions, thinly sliced, for garnish

Instructions

1. In a medium bowl, whisk together the toasted sesame oil, raw unfiltered honey, tamari, rice vinegar, minced garlic, grated ginger, and crushed red pepper flakes until fully combined.
2. Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
3. Preheat a large skillet over medium-high heat. Once hot, add the marinated chicken pieces, reserving the marinade. Sear the chicken for 3-4 minutes on each side, or until a golden crust forms.
4. Pour the reserved marinade over the chicken in the skillet. Reduce the heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through.
5. Transfer the sesame chicken to a serving dish. Garnish with sesame seeds and sliced scallions before serving.

Mellow yet vibrant, this sesame chicken offers a perfect balance of sweet and savory, with a texture that’s irresistibly tender. Serve it over a bed of steamed jasmine rice or alongside crisp, blanched greens for a meal that’s as visually appealing as it is delicious.

Chicken and Broccoli Stir Fry

Zenith moments in the kitchen often come from the simplest dishes, where the harmony of flavors and textures speaks volumes. Tonight, let’s embrace the quiet joy of preparing a Chicken and Broccoli Stir Fry, a dish that balances the crispness of fresh vegetables with the tender succulence of chicken, all brought together by a sauce that’s both light and deeply flavorful.

Ingredients

• 1 lb boneless, skinless chicken breast, thinly sliced against the grain
• 2 cups broccoli florets, cut into uniform pieces
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 1/4 cup low-sodium soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1 tbsp cornstarch, dissolved in 2 tbsp cold water
• 1/4 cup chicken stock
• 2 green onions, thinly sliced

Instructions

1. Heat clarified butter in a large wok or skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the thinly sliced chicken breast, spreading the pieces evenly in the pan. Cook undisturbed for 2 minutes to achieve a golden sear, then stir-fry for an additional 3 minutes until just cooked through. Remove and set aside.
3. In the same pan, add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant but not browned.
4. Introduce broccoli florets to the pan, stir-frying for 3 minutes until bright green and slightly tender yet crisp.
5. Whisk together soy sauce, honey, sesame oil, red pepper flakes, and chicken stock in a small bowl. Pour over the broccoli, stirring to coat evenly.
6. Return the chicken to the pan, tossing to combine with the broccoli and sauce. Simmer for 2 minutes to meld flavors.
7. Stir the cornstarch slurry and add to the pan, cooking for an additional minute until the sauce thickens slightly.
8. Garnish with sliced green onions before serving.

Offering a delightful contrast between the crisp broccoli and the velvety chicken, this stir fry is a testament to the beauty of simplicity. Serve it over a bed of jasmine rice or alongside a crisp, chilled cucumber salad for a meal that feels both nourishing and indulgent.

Black Pepper Chicken

Today, as the clock ticks past the quiet hours of the night, I find myself drawn to the comforting embrace of cooking, a solitary ritual that soothes the soul. This Black Pepper Chicken, with its bold flavors and aromatic spices, is a dish that speaks to the heart, offering warmth and a touch of adventure in every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp clarified butter
• 3 garlic cloves, minced
• 1 tbsp freshly ground black pepper
• 1 tsp sea salt
• 1/2 cup heavy cream
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1/2 cup chicken stock
• 1 tbsp cornstarch, dissolved in 2 tbsp water
• 2 tbsp fresh cilantro, chopped

Instructions

1. In a large skillet, heat clarified butter over medium heat until shimmering, about 2 minutes.
2. Add chicken pieces, ensuring they are not overcrowded, and sear until golden brown on all sides, approximately 4 minutes per side.
3. Stir in minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
4. Sprinkle freshly ground black pepper and sea salt over the chicken, tossing to coat evenly.
5. Pour in heavy cream, soy sauce, and brown sugar, stirring gently to combine all ingredients.
6. Add chicken stock and bring the mixture to a simmer, allowing the flavors to meld for 5 minutes.
7. Gradually stir in the cornstarch slurry, continuing to cook until the sauce thickens to your desired consistency, about 2 minutes.
8. Garnish with fresh cilantro before serving.

Gently, the dish comes together, the sauce clinging to each piece of chicken with a velvety richness that contrasts beautifully with the sharp bite of black pepper. Serve it over a bed of steamed jasmine rice or alongside crisp, blanched vegetables for a meal that balances indulgence with simplicity.

Cashew Chicken

How quietly the evening settles in, the perfect time to stir together something both comforting and vibrant. Cashew chicken, with its tender bites and glossy sauce, feels like a whisper of warmth against the cool night.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp clarified butter
• 1 cup raw cashews, unsalted
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup low-sodium chicken stock
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp red pepper flakes
• 2 scallions, thinly sliced

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers.
2. Add the chicken pieces in a single layer, ensuring they don’t touch, and sear until golden brown, about 3 minutes per side. Tip: Resist the urge to stir; this ensures a proper sear.
3. Remove the chicken and set aside. In the same skillet, toast the cashews until golden, about 2 minutes, then remove.
4. Lower the heat to medium-low. Add the garlic and ginger, sautéing until fragrant, about 30 seconds.
5. Pour in the chicken stock, soy sauce, rice vinegar, honey, and red pepper flakes, stirring to combine. Tip: Scrape the bottom of the skillet to incorporate any browned bits for depth of flavor.
6. Return the chicken to the skillet, simmering until the sauce thickens slightly and the chicken is cooked through, about 5 minutes. Tip: The sauce should coat the back of a spoon.
7. Stir in the toasted cashews and scallions, reserving some scallions for garnish.

Delightfully, the cashew chicken emerges with a harmony of textures—the crunch of cashews against the succulent chicken, all enveloped in a sauce that’s both sweet and subtly fiery. Serve it over steamed jasmine rice, or for a lighter touch, alongside crisp lettuce leaves for wrapping.

Chicken Lo Mein

Yesterday, as the evening light faded, I found myself craving something both comforting and vibrant, a dish that could bridge the gap between the familiar and the exotic. Chicken Lo Mein, with its tender noodles and crisp vegetables, seemed like the perfect answer to my culinary longing.

Ingredients

• 8 oz. dried lo mein noodles
• 2 tbsp. sesame oil, divided
• 1 lb. boneless, skinless chicken thighs, thinly sliced
• 2 tbsp. soy sauce
• 1 tbsp. oyster sauce
• 1 tsp. granulated sugar
• 1/2 cup chicken stock, low-sodium
• 1 tbsp. cornstarch
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 cup shiitake mushrooms, sliced
• 1 cup bok choy, chopped
• 1/2 cup carrots, julienned
• 2 green onions, sliced

Instructions

1. Bring a large pot of water to a boil over high heat. Add the lo mein noodles and cook according to package instructions, about 4 minutes, until al dente. Drain and toss with 1 tbsp. sesame oil to prevent sticking.
2. In a small bowl, whisk together soy sauce, oyster sauce, sugar, chicken stock, and cornstarch until smooth. Set aside.
3. Heat the remaining 1 tbsp. sesame oil in a large wok or skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5 minutes. Remove and set aside.
4. In the same wok, add garlic and ginger, stirring for 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the aromatics.
5. Add mushrooms, bok choy, and carrots, stir-frying for 3-4 minutes until vegetables are just tender. Tip: Stir-fry in batches if your wok is small to ensure even cooking.
6. Return the chicken to the wok, add the cooked noodles and the sauce mixture. Toss everything together and cook for another 2 minutes until the sauce thickens and coats the noodles evenly. Tip: Use tongs for easier tossing and to prevent breaking the noodles.
7. Garnish with green onions before serving.

Mmm, the finished dish is a harmonious blend of textures—the noodles are perfectly chewy, the vegetables retain a slight crunch, and the chicken is succulent. For an extra touch of elegance, serve it in a warmed bowl with a sprinkle of sesame seeds on top.

Teriyaki Chicken

Wandering through the flavors of the world, there’s a dish that always brings a sense of comfort and warmth to the table, a dish that balances the sweet and savory in a dance of flavors so harmonious, it feels like a quiet evening at home.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1/2 cup low-sodium soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 3 tbsp granulated sugar
• 2 tbsp honey
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 tbsp cornstarch
• 2 tbsp cold water
• 1 tbsp toasted sesame oil
• 2 tbsp scallions, thinly sliced
• 1 tsp toasted sesame seeds

Instructions

1. In a medium saucepan over medium heat, combine soy sauce, mirin, sake, sugar, honey, ginger, and garlic. Stir until the sugar dissolves completely, about 3 minutes.
2. Increase the heat to medium-high and bring the mixture to a simmer. Reduce the heat to low and let it simmer gently for 10 minutes, stirring occasionally to prevent burning.
3. In a small bowl, whisk together cornstarch and cold water until smooth. Gradually stir this slurry into the simmering sauce to thicken it, cooking for an additional 2 minutes until glossy. Remove from heat and set aside.
4. Heat sesame oil in a large skillet over medium-high heat. Add the chicken thighs and cook until golden brown and cooked through, about 6 minutes per side. Tip: Ensure the skillet is hot before adding the chicken to achieve a perfect sear.
5. Reduce the heat to low and pour the teriyaki sauce over the chicken, turning each piece to coat evenly. Simmer for 2 minutes to allow the flavors to meld.
6. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing. This ensures the juices redistribute, keeping the meat moist.
7. Garnish with sliced scallions and toasted sesame seeds before serving.

Delightfully tender, the teriyaki chicken offers a glossy sheen and a depth of flavor that’s both rich and nuanced. Serve it over a bed of steamed jasmine rice or alongside crisp, blanched vegetables for a meal that’s as visually appealing as it is delicious.

Chicken Egg Foo Young

Beneath the quiet hum of the kitchen, the making of Chicken Egg Foo Young feels like a gentle dance between tradition and personal touch. It’s a dish that carries the warmth of home, yet leaves room for the cook’s creativity to shine through.

Ingredients

• 1 cup cooked chicken, finely shredded
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup bean sprouts
• 1/4 cup green onions, thinly sliced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp clarified butter
• 1/4 tsp white pepper

Instructions

1. In a large mixing bowl, combine the shredded chicken, lightly beaten eggs, bean sprouts, green onions, soy sauce, sesame oil, and white pepper. Stir gently until just combined.
2. Heat a large non-stick skillet over medium heat (350°F) and add 1 tbsp of clarified butter, swirling to coat the pan evenly.
3. Pour 1/4 of the mixture into the skillet, spreading it slightly to form a pancake. Cook for 3-4 minutes until the edges set and the bottom is golden brown.
4. Carefully flip the pancake and cook for an additional 3 minutes, or until the other side is equally golden and the center is cooked through.
5. Transfer to a warm plate and repeat with the remaining mixture, adding more clarified butter as needed.
6. Serve immediately, garnished with additional green onions or a drizzle of soy sauce for extra flavor.

Delicate yet satisfying, the Chicken Egg Foo Young offers a crispy exterior with a tender, flavorful interior. Consider serving it atop a bed of steamed jasmine rice or with a side of spicy Sriracha mayo for an extra kick.

Chinese Chicken Salad

Wandering through the flavors of summer, this Chinese Chicken Salad brings a refreshing crunch and a symphony of tastes to your table, blending the simplicity of fresh ingredients with the depth of Asian-inspired dressings.

Ingredients

• 2 cups shredded, free-range chicken breast
• 1/4 cup toasted sesame oil
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp freshly grated ginger
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 cups finely shredded Napa cabbage
• 1 cup julienned carrots
• 1/2 cup thinly sliced scallions
• 1/4 cup chopped cilantro
• 1/4 cup toasted slivered almonds
• 1 tbsp toasted sesame seeds

Instructions

1. In a large mixing bowl, whisk together the toasted sesame oil, rice vinegar, honey, grated ginger, minced garlic, sea salt, and black pepper until fully emulsified.
2. Add the shredded chicken to the dressing, tossing gently to coat each piece evenly. Let marinate for 10 minutes to absorb the flavors.
3. Meanwhile, in a separate bowl, combine the Napa cabbage, julienned carrots, sliced scallions, and chopped cilantro, tossing lightly to mix.
4. Add the marinated chicken to the vegetable mixture, along with any remaining dressing from the bowl, and toss to combine thoroughly.
5. Sprinkle the toasted slivered almonds and sesame seeds over the salad, giving it one final gentle toss to distribute evenly.
6. Serve immediately, or chill for up to 30 minutes to allow the flavors to meld further for a more cohesive taste profile.

Light and vibrant, this salad offers a delightful contrast between the tender chicken and the crisp vegetables, with the toasted nuts adding a satisfying crunch. For an elegant presentation, serve it in individual lettuce cups or alongside a chilled glass of jasmine tea.

Chicken with Mixed Vegetables

Kindly, as the evening light fades, there’s a comforting simplicity in preparing a dish that nourishes both body and soul. Chicken with Mixed Vegetables is one such meal, where the harmony of flavors and textures speaks of home and heart.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 2 tbsp clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 cup carrot, julienned
• 1 cup broccoli florets
• 1 cup red bell pepper, thinly sliced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/4 cup chicken stock, low-sodium
• 1 tbsp fresh thyme leaves

Instructions

1. In a large skillet, heat clarified butter over medium heat until shimmering, about 2 minutes.
2. Add diced yellow onion and minced garlic, sautéing until translucent and fragrant, approximately 3 minutes.
3. Season chicken pieces with sea salt, black pepper, and smoked paprika, then add to the skillet. Sear until golden brown on all sides, about 5 minutes total.
4. Introduce julienned carrots, broccoli florets, and sliced red bell pepper to the skillet, stirring gently to combine with the chicken.
5. Pour in chicken stock and sprinkle fresh thyme leaves over the mixture. Cover and simmer on low heat for 10 minutes, allowing the vegetables to soften and the flavors to meld.
6. Uncover and cook for an additional 2 minutes to reduce any excess liquid, ensuring the vegetables remain vibrant and crisp-tender.

Offering a delightful contrast, the tender chicken pairs beautifully with the crisp vegetables, each bite infused with the warmth of smoked paprika and the freshness of thyme. Serve atop a bed of quinoa or alongside crusty artisan bread to soak up the savory juices.

Spicy Chicken Stir Fry

Kindly imagine the sizzle of a skillet, the aromatic dance of spices in the air, and the vibrant colors of fresh vegetables coming together in a harmonious blend. This Spicy Chicken Stir Fry is not just a meal; it’s a moment of culinary poetry, inviting you to pause and savor the simple joys of cooking.

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp cold-pressed sesame oil
• 3 cloves garlic, finely minced
• 1 tbsp freshly grated ginger
• 1/2 cup organic chicken stock
• 2 tbsp tamari sauce
• 1 tbsp raw honey
• 1 tsp crushed red pepper flakes
• 1 red bell pepper, julienned
• 1 cup snap peas, trimmed
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Heat sesame oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add the thinly sliced chicken thighs, spreading them evenly in the pan. Sear for 3 minutes without stirring to achieve a golden crust.
3. Flip the chicken pieces and add minced garlic and grated ginger. Stir-fry for 1 minute until fragrant.
4. Pour in the chicken stock, tamari sauce, and raw honey, stirring to combine. Bring to a simmer.
5. Add crushed red pepper flakes, julienned red bell pepper, and snap peas. Stir-fry for 4 minutes until vegetables are crisp-tender.
6. Garnish with sliced green onions and toasted sesame seeds before serving.

Silky slices of chicken meld with the crisp vegetables, all coated in a glaze that’s both sweet and fiery. Serve this stir fry over a bed of jasmine rice or alongside a crisp, chilled cucumber salad for a contrast in temperatures and textures.

Chicken with Mushrooms

Dusk settles softly outside, and the kitchen fills with the comforting aroma of chicken and mushrooms simmering together, a dish that feels like a quiet conversation between simple ingredients.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, patted dry
• 2 cups wild mushrooms, such as chanterelles or morels, cleaned and sliced
• 3 tbsp clarified butter
• 1/2 cup dry white wine
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• Salt, to season

Instructions

1. In a large skillet over medium heat, melt 2 tbsp of clarified butter until it shimmers but does not smoke.
2. Add the chicken thighs, seasoning lightly with salt, and sear until golden brown, about 4 minutes per side. Remove and set aside.
3. In the same skillet, add the remaining tbsp of clarified butter, then the mushrooms, sautéing until they release their moisture and begin to brown, about 5 minutes.
4. Stir in the minced garlic and thyme, cooking until fragrant, about 30 seconds.
5. Deglaze the pan with white wine, scraping up any browned bits, and reduce by half, about 3 minutes.
6. Return the chicken to the skillet, pour in the heavy cream, and simmer gently until the chicken is cooked through and the sauce has thickened, about 10 minutes.
7. Tip: For an even richer flavor, let the dish rest off the heat for 5 minutes before serving.
8. Tip: If the sauce is too thin, simmer a few minutes longer; if too thick, adjust with a splash of wine or water.
9. Tip: Serve with crusty bread to soak up the luxurious sauce.

The chicken emerges tender, enveloped in a velvety sauce punctuated by the earthy depth of mushrooms. Consider garnishing with a sprinkle of fresh thyme or serving over a bed of creamy polenta for a touch of elegance.

Conclusion

We hope this roundup of 20 delicious Chinese chicken recipes has inspired you to try something new in your kitchen! Perfect for beginners, each dish promises a flavorful journey. Don’t forget to share your favorites in the comments and pin this article on Pinterest to spread the joy of cooking. Happy cooking, and may your meals be as joyful as they are tasty!