Chinese Garlic Chicken Stir-Fry (Printer-friendly)

Tender wok-fried chicken with aromatic garlic, fresh vegetables, and a rich savory Chinese sauce.

# 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 Make It:

01 - In a mixing bowl, combine the chicken strips with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Toss thoroughly to coat evenly 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 to form a smooth slurry. Set aside.
03 - Heat 1 tablespoon of oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken in a single layer and stir-fry for 2 to 3 minutes until golden and just 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, stirring rapidly for about 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 the prepared sauce over everything and toss continuously for 2 to 3 minutes until the sauce thickens to a glossy glaze that evenly coats all ingredients.
07 - Transfer to a warmed platter, garnish with additional sliced spring onions if desired, and serve immediately alongside steamed jasmine rice.

# Expert Tips:

01 -
  • The whole thing comes together in half an hour, which makes it a weeknight hero when takeout feels tempting but your fridge is full of ingredients.
  • That glossy sauce clinging to every strip of chicken and pepper tastes like something from a restaurant kitchen, but the technique is surprisingly forgiving.
02 -
  • Do not crowd the wok when searing chicken because steam builds up and you lose that golden caramelization entirely.
  • Have every single ingredient prepped and measured before you turn on the heat, because once things start moving there is no time to chop garlic.
03 -
  • Let your wok smoke before adding oil because a properly hot pan is the entire difference between home cooked and restaurant quality stir fry.
  • Mix the cornstarch slurry right before pouring it in, since it settles quickly and you will get uneven thickening otherwise.

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