Chinese Garlic Stir Fried Chicken (Printable)
Tender chicken wok-tossed with vibrant vegetables in a bold garlic sauce. A quick Chinese classic ready in 30 minutes.
# What You’ll Need:
→ Protein
01 - 1.1 lb boneless, skinless chicken breast, cut into bite-sized strips
→ Marinade
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
→ 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
# How-to Steps:
01 - In a mixing bowl, combine the chicken strips with soy sauce, Shaoxing wine, and cornstarch. Toss until evenly coated and set aside to marinate for 10 minutes.
02 - In a small bowl, whisk together the minced garlic, soy sauce, oyster sauce, sesame oil, sugar, and chicken broth until well combined. 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 and lightly golden. Remove the chicken and set aside on a plate.
04 - In the same wok, add the minced garlic and stir-fry for 30 seconds until fragrant. Toss in the sliced red bell pepper and snow peas, cooking for 2 minutes until crisp-tender.
05 - Return the chicken to the wok and pour in the prepared sauce. Toss everything together for 1 to 2 minutes until the chicken is cooked through and the sauce thickens to a glossy glaze.
06 - Add the diagonal-cut green onions and a generous crack of black pepper. Stir briefly to incorporate, remove from heat, and serve immediately with steamed jasmine rice.
# Expert Advice:
01 -
- The sauce clings to every piece of chicken like a velvet coat, delivering a punch of garlic that is deeply satisfying without overwhelming the plate.
- Everything cooks in under fifteen minutes once your ingredients are prepped, making it faster than waiting for delivery.
02 -
- Do not walk away from the wok once the garlic hits the oil because it can go from golden to bitter in seconds flat.
- Crowding the pan with too much chicken at once causes steaming instead of searing, so work in batches if your wok is on the smaller side.
03 -
- Prep every single ingredient before the wok goes on the heat because once you start cooking there is no time to mince or measure.
- A splash of water added to the wok if the sauce gets too thick will loosen it back to the perfect consistency without diluting the flavor.