Kurczak po Chińsku

Name: Kurczak po Chińsku
Prep time: 40 min
Cook time: 17 min
Total time: 57 min
Cuisine: Polish
Ingredients: 600 g Chicken breast, cut into thin strips; 90 ml Soy sauce; 3 clove Garlic, minced; 20 g Ginger, grated; 2 Bell pepper, sliced; 1 Onion, sliced; 3 tbsp Cornstarch; 2 tsp Sesame oil; 2 stalk Spring onion, sliced; 60 ml Water; 2 tbsp Sunflower oil; 1 tsp Sugar

Kurczak po Chińsku · ready in 57 min · 4 servings · 359 kcal per serving · easy · 12 ingredients

A 1990s Polish home classic: thin chicken strips, crisp peppers, garlic, ginger, soy sauce, and a glossy pan sauce made without a wok.

Prep: 40 min
Cook: 17 min
Total: 57 min
Serves: 4
kcal: 359
Difficulty: easy

Polish Main dishes Dairy-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gChicken breast, cut into thin strips
90 mlSoy sauce
3 cloveGarlic, minced
20 gGinger, grated
2Bell pepper, sliced
1Onion, sliced
3 tbspCornstarch
2 tspSesame oil
2 stalkSpring onion, sliced (to serve)
60 mlWater
2 tbspSunflower oil
1 tspSugar

Equipment

stovetop, knife, cutting board, mixing bowl, measuring spoon, measuring jug, large frying pan, tongs, platter, spoon, food thermometer, serving spoon

Instructions

Mise En Place
Gather chicken, vegetables, sauces, oil, water, cornstarch, and sugar; set out a knife, board, bowls, spoon, tongs, pan, and platter. · 10 min
What to look for: All ingredients are measured, vegetables are ready to cut, and tools are within reach.
Marinate Chicken
Slice the chicken breast into thin strips; mix with 60 ml soy sauce, garlic, ginger, cornstarch, and sugar, then marinate for 30 minutes. · 30 min
What to look for: Chicken strips are evenly coated in a pale, thick marinade.
Heat Pan
Heat sunflower oil in a large frying pan over high heat until shimmering, about 204°C / 400°F, so the chicken sears instead of steams. · 3 min
What to look for: Oil shimmers and moves quickly across the surface of the pan.
Fry Chicken
Fry the chicken in 2 batches for 3-4 minutes each, turning with tongs; transfer cooked strips to a platter. · 8 min
When it is done: Chicken reaches 74°C / 165°F in the thickest strip.
Stir Fry Vegetables
Add onion and bell pepper to the hot pan; stir-fry for 3 minutes until bright and crisp-tender with lightly browned edges. · 3 min
What to look for: Peppers look glossy and vivid while the onion begins to soften.
Gloss Sauce
Return chicken to the pan; add remaining soy sauce, water, and sesame oil, then toss over high heat for 1 minute. · 1 min
What to look for: Sauce turns glossy and lightly coats every strip and vegetable piece.
Serve Hot
Serve hot at once, spooning the glossy chicken and vegetables onto plates and scattering spring onion over the top. · 2 min
What to look for: The finished dish is shiny, colorful, and topped with fresh green onion.

Nutrition (per serving)

kcal	359
Protein	38 g
Carbohydrates	20 g
of which sugars	6 g
Fat	14 g
of which saturated	2 g
Fibre	3 g
Sodium	1558 mg

Nutri-ScoreB

Allergens

Contains: gluten, soybeans, sesame, soy

Ingredient substitutions

Chicken breast

Chicken thigh: Use boneless meat and cook to 74°C / 165°F.

Soy sauce

Tamari: Choose a certified gluten-free bottle if needed.

Garlic

Garlic powder: Use only when fresh garlic is unavailable.

Ginger

Ground ginger: Use sparingly because dried ginger tastes sharper.

Bell pepper

Frozen bell pepper: Stir-fry from frozen over high heat to avoid excess moisture.

Onion

Shallot: Gives a sweeter, milder onion flavor.