Chinese Garlic Chicken Stir-Fry (Printable Version)
Tender chicken wok-tossed with garlic and vegetables in a rich savory Chinese sauce, ready in 30 minutes.
# What You Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breast or thigh, cut into thin strips
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon Shaoxing wine (or dry sherry)
04 - 1 teaspoon cornstarch
05 - 1 teaspoon sesame oil
→ Vegetables
06 - 1 red bell pepper, sliced
07 - 1 small carrot, julienned
08 - 2 spring onions, cut into 2-inch pieces
→ Aromatics
09 - 6 large garlic cloves, finely chopped
10 - 1 tablespoon fresh ginger, minced
→ Sauce
11 - 2 tablespoons light soy sauce
12 - 1 tablespoon oyster sauce
13 - 1 tablespoon hoisin sauce
14 - 1 teaspoon sugar
15 - 1/4 cup chicken broth or water
16 - 1 teaspoon cornstarch (for slurry)
→ Cooking Oil
17 - 2 tablespoons vegetable or peanut oil
# Directions:
01 - In a bowl, combine the chicken strips with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix thoroughly and let marinate for 10 minutes at room temperature.
02 - In a small bowl, whisk together the light soy sauce, oyster sauce, hoisin sauce, sugar, and chicken broth. Ensure the cornstarch is fully dissolved in the liquid before setting aside.
03 - Heat 1 tablespoon of oil in a wok or large skillet over high heat until smoking. Add the marinated chicken in a single layer and stir-fry for 2 to 3 minutes until golden and cooked through. Transfer to a plate and set aside.
04 - Add the remaining tablespoon of oil to the wok. Toss in the minced garlic and ginger, stirring constantly for 30 seconds until fragrant and lightly golden.
05 - Add the sliced bell pepper, julienned carrot, and spring onion pieces to the wok. Stir-fry for 2 to 3 minutes until the vegetables are crisp-tender with slight charring on the edges.
06 - Return the cooked chicken to the wok. Pour in the prepared sauce and toss everything together vigorously for 2 to 3 minutes until the sauce thickens into a glossy coating that evenly enrobes the chicken and vegetables.
07 - Transfer to a warm platter, garnish with additional sliced spring onions if desired, and serve immediately alongside steamed jasmine rice.
# Expert Tips:
01 -
- The marinade does all the heavy lifting, transforming basic chicken into something that tastes like it came from a restaurant kitchen.
- You probably have almost everything you need in your pantry right now, which makes this the ultimate back pocket dinner.
02 -
- Crowding the wok is the fastest way to end up with steamed chicken instead of stir fried, so cook in batches if your wok is on the smaller side.
- Having every ingredient prepped and measured before you turn on the heat is not optional here, once the wok is hot there is no time to chop.
03 -
- A wok that is not hot enough is the enemy of good stir fry, so let it heat until a drop of water evaporates on contact before adding oil.
- Resting the chicken briefly after the first fry keeps it juicy when you return it to the wok for the final glaze.