Chinese Garlic Stir-Fried Chicken (Printable)
Juicy chicken wok-tossed with fragrant garlic, crisp veggies, and savory Chinese sauce in 30 minutes.
# What You Need:
→ Meats
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
17 - 2 tablespoons vegetable or peanut oil
# How-To:
01 - In a bowl, combine the chicken strips with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Toss until evenly coated and let rest for 10 minutes.
02 - In a small bowl, whisk together the light soy sauce, oyster sauce, hoisin sauce, sugar, and chicken broth. Dissolve the cornstarch into the liquid and set aside.
03 - Heat 1 tablespoon of oil in a wok or large skillet over high heat. 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 chopped garlic and minced ginger, stir-frying for about 30 seconds until fragrant.
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 slightly tender yet still crisp.
06 - Return the cooked chicken to the wok. Pour in the prepared sauce and toss everything together over high heat for 2 to 3 minutes until the sauce thickens and evenly coats all ingredients.
07 - Garnish with extra spring onion if desired and serve immediately alongside steamed rice.
# Expert Tips:
01 -
- The marinade does most of the work for you, tenderizing the chicken while you chop vegetables and answer emails.
- That glossy, clinging sauce coats every strip of chicken and crunch of pepper like something from a restaurant takeout box, only better.
02 -
- Crowding the wok with too much chicken at once will steam rather than sear, so if your wok is small cook the chicken in two batches.
- Have every ingredient prepped and measured before the wok goes on the heat, because once things start moving they move fast and there is no pausing to mince more ginger.
03 -
- Pat the chicken dry before adding the marinade so the cornstarch adheres properly rather than sliding off on a wet surface.
- Toast a pinch of Sichuan peppercorns in the oil before adding the garlic for a tingling, citrusy warmth that elevates the whole dish without extra effort.