A little sweet, a little sour, this Empress Chicken recipe is an easy and delicious Chinese-American stir fry that only takes 20 minutes to make!
It was my favorite thing to order at the local Chinese restaurant. They switched over to “fast food” Chinese, and this dish got lost in the translation until this recipe!
The sauce worked perfectly for me — I used just three peppers. There was a hint of heat, but not too much. A perfect treat for my weekend meal.
This recipe is very close to my beloved dish! Great over rice.
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This Empress Chicken Recipe is so easy to make and really, really good.
- 1 1/2 cups chicken broth
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/3 cup soy sauce
- 1/2 cup white vinegar
- 3 -4 garlic cloves minced
- 1 1/2 teaspoons fresh ginger chopped
- 3 lbs boneless skinless chicken breasts cubed
- 1/4 cup dark soy sauce tamari
- 1 large egg beaten
- 1/2 cup cornstarch
- 2 cups green onions minced (one bunch)
- 8 small hot peppers diced (I used jalapenos)
- Combine the first 7 ingredients in a jar and shake vigorously. Store in the fridge until ready.
- Mix chicken with 1/4 cup dark soy sauce. Stir in egg. Add cornstarch and mix chicken until coated.
- Deep fry in hot oil until golden brown. Drain on paper towels.
- Place a small amount of oil in wok and heat to very hot. Add onions and peppers and stir fry 30 seconds. Stir in sauce mixture (shake again first). Cook until thick. If it gets too thick, add some water until desired consistency.
- Add chicken and cook until hot and bubbly.
- Serve over hot rice.
Enjoy!
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