Asian-Style Princess Chicken

Princess chicken
Laszlo Selly / Getty Images
Prep: 30 mins
Cook: 8 mins
Total: 38 mins
Servings: 2 to 4 servings
Nutritional Guidelines (per serving)
497 Calories
27g Fat
21g Carbs
41g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 497
% Daily Value*
Total Fat 27g 35%
Saturated Fat 4g 22%
Cholesterol 96mg 32%
Sodium 751mg 33%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 41g
Vitamin C 52mg 259%
Calcium 48mg 4%
Iron 4mg 21%
Potassium 765mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Princess chicken is an Asian dish commonly found on take-out menus, but it is also easy enough to make at home. The chicken is marinated in a mixture of soy sauce, sherry, five-spice powder, and cornstarch and then stir-fried with fresh mushrooms, sliced red bell pepper, and cashews.

Feel free to swap in other vegetables, and when making for family members who aren't fans of spice, you can adjust the amount of Sichuan peppercorns if making the five-spice powder yourself. Serve hot over white or brown rice for a dinner the whole family will love.


For the Chicken Marinade:

  • 1 1/2 tablespoons soy sauce

  • 1 tablespoon dry sherry

  • 1/2 teaspoon 5-spice powder

  • 2 teaspoons cornstarch

  • 1 pound boneless, skinless chicken breasts (cut into bite-size strips)

For the Stir-Fry:

  • 3 tablespoons vegetable oil or peanut oil (for stir-frying), divided

  • 2 thin slices ginger, divided

  • 1/2 medium onion (peeled and chopped)

  • 1/2 teaspoon paprika (or to taste)

  • 4 ounces fresh mushrooms (sliced)

  • 2 tablespoons rice wine, sherry, water, or chicken broth (more as needed)

  • 3/4 cup cashews

  • 1 red bell pepper (cut into thin strips)

  • 2 teaspoons dark soy sauce

  • 1/2 teaspoon sugar

  • 1/2 teaspoon sesame oil

Steps to Make It

Marinate the Chicken

  1. In a small bowl, combine the soy sauce, sherry, five-spice powder, and cornstarch.

  2. Add the chicken, coating thoroughly in the marinade.

  3. Cover and marinate in the refrigerator for 30 minutes.

Make the Stir-Fry

  1. Heat 2 tablespoons of the oil in a​ wok or large skillet.

  2. When the oil is hot, add one slice of ginger.

  3. Let it brown for 2 or 3 minutes, then remove the ginger and discard (this is to flavor the oil).

  4. Add the chicken and sear for 1 minute.

  5. Stir-fry for 4 to 5 minutes, until the chicken is nearly cooked.

  6. Remove the chicken to a plate and wipe the wok clean.

  7. Heat the remaining 1 tablespoon oil in the wok.

  8. When the oil is hot, add the remaining slice of ginger, brown, and remove.

  9. Add the onion and stir-fry for 1 minute.

  10. Stir in the paprika and continue cooking the onion for another minute until it begins to soften.

  11. Push the onion to the side and add the mushrooms to the middle of the pan, stirring in a small amount of rice wine, water, or chicken broth as needed to keep the mushrooms from drying out.

  12. Stir in the cashews.

  13. After a minute, stir in the red bell peppers.

  14. Stir-fry for another minute (total stir-fry time should be 2 to 3 minutes) and then add the chicken back into the pan.

  15. Stir in the dark soy sauce and sugar.

  16. Cook for another minute to heat through, then remove from the heat and stir in the sesame oil.

  17. Serve hot.