Chinese Garlic Stir Fry Chicken (Printable)
Tender chicken wok-tossed in bold garlic sauce with crisp vegetables, ready in 30 minutes.
# What You'll Need:
→ Meats
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 Make It:
01 - In a bowl, toss the chicken strips with soy sauce, Shaoxing wine, and cornstarch until evenly coated. Let marinate for 10 minutes at room temperature.
02 - In a small bowl, combine garlic, soy sauce, oyster sauce, sesame oil, sugar, and chicken broth. Stir until well blended and set aside.
03 - Heat 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 throughout. Remove chicken and set aside on a plate.
04 - In the same wok, add garlic and stir-fry for 30 seconds until fragrant. Add the red bell pepper and snow peas, cooking for 2 minutes while tossing frequently.
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 fully cooked through and the sauce has thickened and coats the ingredients evenly.
06 - Add the sliced green onions and freshly ground black pepper, stir to combine, and remove from heat. Serve immediately alongside steamed jasmine rice.
# Expert Suggestions:
01 -
- The sauce coats everything in a glossy, garlicky glaze that rivals any takeout order you have ever had.
- It comes together in about thirty minutes, which means dinner is ready before you could even decide what to order.
02 -
- Do not crowd the wok with chicken because steaming instead of searing will leave you with rubbery pieces and no caramelized edges.
- Have every ingredient prepped and measured before the wok goes on the heat because once things start moving, there is no pausing to mince garlic.
03 -
- Slice the chicken against the grain for the most tender bite, even if the marinade does all the heavy lifting on flavor.
- A pinch of chili flakes tossed in with the garlic transforms this into something entirely different and worth trying at least once.