Stir-Fry Chicken in Rice Wine

A plate of stir-fry chicken in rice wine

Khairil Yusof / Flickr / CC

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
777 Calories
45g Fat
6g Carbs
82g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 777
% Daily Value*
Total Fat 45g 58%
Saturated Fat 12g 60%
Cholesterol 253mg 84%
Sodium 1001mg 44%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Protein 82g
Calcium 64mg 5%
*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.)

Ginger, garlic, white pepper and two types of soy sauce lend extra flavor to this simple chicken in rice wine stir-fry. Chinese rice wine is found in Asian markets. If unavailable, you can substitute pale dry sherry.


  • 1 whole chicken (3 to 4 pounds)
  • 1 tablespoon peanut oil or vegetable oil for stir-frying
  • 1 tablespoon Asian sesame oil
  • 1 thumb-size piece of fresh ginger (cut into thin slices)
  • 3 cloves minced garlic
  • 3 tablespoons Chinese rice wine or dry sherry
  • 3 tablespoons Kikkoman soy sauce
  • 1 tablespoon black soy sauce (dark soy sauce)
  • 1 teaspoon white peppercorn (coarsely crushed)
  • 1 cup hot water or chicken stock
  • Salt (to taste)
  • 3 stalks spring onion, green onion (cut into 2-inch lengths for garnish)

Steps to Make It

  1. Chop the chicken into bite-size pieces, including the bones.

  2. Heat the wok to medium-high to high heat.

  3. Drizzle in the peanut oil or vegetable oil, and the sesame oil.

  4. When the oil is hot, add the sliced ginger. Stir-fry until it is almost brown. Stir in the minced garlic and stir-fry until it is nearly brown.

  5. Add the chicken slices. Let sit (sear) briefly, and then stir-fry the meat until it is slightly browned and about 80 percent cooked.

  6. Pour in the rice wine and continue stir-frying.

  7. Add the Kikkoman soy sauce, dark soy sauce, and crushed white pepper. Continue to stir-fry, making sure the garlic and ginger do not burn.

  8. Pour in the hot water or chicken stock, a little at a time. Continue frying until the stock is reduced by half. Taste and add a bit of salt if desired.

  9. Serve the chicken garnished with the spring onions. Enjoy!

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