Chinese Garlic Stir Fry Chicken (Printable Version)
Tender chicken wok-tossed with garlic and vegetables in a rich savory sauce, ready in 30 minutes.
# What You Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breast, cut into bite-sized strips
02 - 1 tablespoon soy sauce
03 - 1 tablespoon Shaoxing wine (or dry sherry)
04 - 1 tablespoon cornstarch
→ Vegetables
05 - 1 red bell pepper, sliced
06 - 1 cup snow peas, trimmed
07 - 3 green onions, sliced on the diagonal
→ Garlic Sauce
08 - 5 cloves garlic, finely minced
09 - 2 tablespoons soy sauce
10 - 1 tablespoon oyster sauce
11 - 1 teaspoon sesame oil
12 - 1 teaspoon sugar
13 - 1/4 cup chicken broth
→ Cooking
14 - 2 tablespoons neutral oil (canola or peanut oil)
15 - Freshly ground black pepper, to taste
# Directions:
01 - In a bowl, combine the chicken strips with 1 tablespoon soy sauce, Shaoxing wine, and cornstarch. Toss to coat evenly and set aside to marinate for 10 minutes at room temperature.
02 - In a small bowl, whisk together the minced garlic, 2 tablespoons soy sauce, oyster sauce, sesame oil, sugar, and chicken broth until well blended. Set aside.
03 - Heat the neutral oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken in a single layer and stir-fry for 2 to 3 minutes until just opaque on the outside. Remove the chicken to a plate and set aside.
04 - In the same wok, add the minced garlic and stir-fry for 30 seconds until fragrant. Add the sliced red bell pepper and snow peas, and cook for 2 minutes, tossing frequently, until crisp-tender.
05 - Return the chicken to the wok and pour in the prepared garlic sauce. Toss everything together for 1 to 2 minutes until the chicken is cooked through and the sauce has thickened to a glossy coating.
06 - Add the sliced green onions and freshly ground black pepper, stir to combine, and immediately remove from heat. Serve hot with steamed jasmine rice.
# Expert Tips:
01 -
- The garlic sauce clings to every piece of chicken like it was meant to be there, creating this glossy, irresistible coating that makes everyone reach for seconds.
- It comes together in exactly thirty minutes, which means you can have dinner on the table faster than waiting for delivery.
02 -
- Crowding the wok with too much chicken at once causes it to steam rather than sear, so if your wok is small cook the chicken in two batches.
- Having every ingredient prepped and measured before you turn on the heat is not optional with stir frying, because once things start moving they do not stop.
03 -
- A splash of Shaoxing wine truly does make a difference that soy sauce alone cannot replicate, so track it down at an Asian grocery store if you can.
- Tossing in a sliced chili with the garlic transforms this from a weeknight staple into something that wakes up your whole palate without extra effort.