Chinese Garlic Stir Fry Chicken (Printable)
Tender chicken wok-tossed with garlic sauce and crisp vegetables for a quick Chinese-inspired weeknight dinner.
# What You’ll Need:
→ Chicken
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 bowl, combine the chicken strips with soy sauce, Shaoxing wine, and cornstarch. Toss to coat evenly and set aside for 10 minutes to marinate.
02 - In a small bowl, whisk together the minced garlic, 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 throughout. Transfer 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.
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 to a glossy coating.
06 - Add the sliced green onions and a generous crack of black pepper. Stir to combine, remove from heat, and serve immediately alongside steamed jasmine rice.
# Expert Tips:
01 -
- The sauce clings to every piece of chicken like a glossy jacket, and it tastes like something from a restaurant without the wait.
- Everything cooks in one pan, which means cleanup is almost nonexistent on a night when you barely have time to cook.
02 -
- Do not crowd the wok when searing the chicken because steam will build up and you will end up boiling instead of frying, which ruins the texture.
- Have every single ingredient prepped and measured before you turn on the stove, because once the wok is hot things move faster than you expect.
03 -
- The cornstarch in the marinade does double duty by tenderizing the chicken and helping the sauce thicken later, so never be tempted to leave it out.
- Toast the garlic for no more than thirty seconds before adding vegetables because burnt garlic turns bitter and will drag the whole dish down with it.