Chicken and Water Chestnut Stir-Fry

Name: Chicken and Water Chestnut Stir-Fry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, cut into ¾-inch (2 cm) bite-sized cubes; 2 tbsp (16 g) cornstarch; 2 tbsp (30 ml) vegetable oil, divided; 8 oz (225 g) fresh or canned water chestnuts, halved if fresh or drained and halved if canned; 1 large (200 g) red bell pepper, cut into 1-inch (2.5 cm) chunks; 1 large (200 g) yellow or green bell pepper, cut into 1-inch (2.5 cm) chunks; 3 cloves (9 g) garlic cloves, minced; 1 tbsp (9 g) fresh ginger, minced or grated; 3 tbsp (45 ml) soy sauce; 1 tbsp (15 ml) oyster sauce; 1 tbsp (15 ml) rice vinegar; ½ cup (120 ml) low-sodium chicken broth; 1 tsp (5 ml) sesame oil; ¼ tsp (1½ g) salt; ⅛ tsp (½ g) freshly ground black pepper; 2 stalks (20 g) scallions, sliced thin for garnish (white and light green parts) (optional)

From the MyKitchenBank Kitchen

A vibrant, crisp stir-fry combining tender chicken with crunchy water chestnuts and bell peppers in a savory sauce. Ready in under 30 minutes, this weeknight staple delivers restaurant-quality results with a perfect balance of texture and flavor. Serve over steamed rice or noodles.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 servings (about 4 cups)

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken breasts, cut into ¾-inch (2 cm) bite-sized cubes
2 tbsp (16 g) cornstarch
2 tbsp (30 ml) vegetable oil, divided
8 oz (225 g) fresh or canned water chestnuts, halved if fresh or drained and halved if canned
1 large (200 g) red bell pepper, cut into 1-inch (2.5 cm) chunks
1 large (200 g) yellow or green bell pepper, cut into 1-inch (2.5 cm) chunks
3 cloves (9 g) garlic cloves, minced
1 tbsp (9 g) fresh ginger, minced or grated
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) oyster sauce
1 tbsp (15 ml) rice vinegar
½ cup (120 ml) low-sodium chicken broth
1 tsp (5 ml) sesame oil
¼ tsp (1.5 g) salt
⅛ tsp (0.5 g) freshly ground black pepper
2 stalks (20 g) scallions, sliced thin for garnish (white and light green parts) (optional)

Equipment (6)

Large skillet or 14-inch wok
Cutting board
Sharp chef's knife
Small bowl for sauce
Wooden spoon or spatula
Paper towels

Steps

Before you start

Have all ingredients prepped and arranged within arm's reach before you begin cooking—stir-frying moves fast and you won't have time to chop mid-cook.
Pat the chicken dry with paper towels for better browning and to prevent sticking.
If using canned water chestnuts, drain and rinse them thoroughly to remove excess sodium and starch.

1
Coat chicken with cornstarch
- In a small bowl, toss the cubed chicken with the cornstarch, ¼ tsp salt, and a pinch of black pepper until evenly coated.
- This creates a light crust that seals in juices and prevents sticking.
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Ready when: Chicken is evenly coated with a thin layer of cornstarch
Tip: Don't skip this step—it's what gives you a tender interior with a slight crust.
2
Mix the sauce
- In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar, ½ cup chicken broth, and 1 tsp sesame oil.
- Set aside.
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Ready when: Sauce ingredients are fully combined and smooth
3
Sear the chicken
- Heat a large skillet or 14-inch wok over high heat until it shimmers (about 1 minute).
- Add 1 tbsp vegetable oil and swirl to coat.
- Working in two batches to avoid crowding, add the cornstarch-coated chicken and cook without stirring for 2 minutes until the bottom develops a light golden crust.
- Stir and cook for another 2 minutes until the chicken is no longer pink on the outside (it will finish cooking later).
- Transfer to a clean plate.
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Ready when: Chicken is light golden on the outside and no longer pink at the surface
Tip: Don't crowd the pan—cook in batches so the chicken browns instead of steaming.
4
Cook aromatics and vegetables
- Add the remaining 1 tbsp vegetable oil to the same skillet over high heat.
- Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
- Add the red and yellow bell peppers and water chestnuts, stirring constantly for 3–4 minutes until the peppers are bright in color and just tender-crisp at the edges.
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Ready when: Peppers are bright colored with slight browning at the edges, water chestnuts are warmed through
Tip: Keep the heat high and stir constantly to cook the vegetables evenly without losing their crunch.
5
Return chicken and add sauce
- Return the seared chicken and any accumulated juices to the skillet.
- Stir the sauce and pour it over the chicken and vegetables.
- Toss everything together for 1–2 minutes, stirring constantly, until the sauce thickens and coats everything evenly.
- The cornstarch in the sauce and on the chicken will thicken the liquid into a glossy glaze.
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Ready when: Sauce is glossy and coats the chicken and vegetables; chicken is cooked through and reaches 165°F internally
Tip: Stir constantly to prevent sticking and ensure even cooking.
6
Final season and serve
- Taste and adjust seasoning with additional salt and pepper if needed.
- Scatter sliced scallions over the top if using.
- Serve immediately over steamed white or brown rice, or with stir-fried noodles.
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Tip: Scallions add a fresh, sharp note that brightens the savory dish.

Good to know

Tips

High heat and constant stirring are the secrets to tender chicken and crisp vegetables—don't lower the heat or walk away.
If your vegetables are cooking faster than the chicken, move them to the edges of the pan and keep the chicken in the center where the heat is most intense.
For extra sauce, increase the chicken broth to ¾ cup, but you may need to cook the stir-fry an extra 30 seconds so the cornstarch can thicken it fully.
Serve immediately—the vegetables start to soften once the sauce sits on them.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat for 2–3 minutes, stirring occasionally, until warmed through. The stir-fry does not freeze well due to the texture of the water chestnuts and peppers.

Substitutions

fresh or canned water chestnuts → sliced bamboo shoots or diced celery. Bamboo shoots maintain the crispy texture; celery offers a similar crunch but with a more assertive flavor.
oyster sauce → hoisin sauce (use 2 tsp instead of 1 tbsp for less sweetness). Hoisin is thicker and sweeter; reduce the amount to avoid overpowering the dish.
rice vinegar → white wine vinegar or distilled white vinegar. Use the same amount; the flavor will be slightly sharper but still balances the sauce.
sesame oil → skip it and add 1 extra tsp vegetable oil instead. You'll lose the distinctive nutty aroma, but the stir-fry will still taste good.