Stir Fried Garlic Chicken (Print View)
Tender chicken and crisp vegetables tossed in a bold garlic sauce, ready in 30 minutes.
# What You Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breast, cut into bite-sized strips
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
→ Garlic 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 mixing bowl, combine the chicken strips with 1 tablespoon 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, 2 tablespoons soy sauce, oyster sauce, sesame oil, sugar, and chicken broth until well blended.
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 on the outside. Remove the chicken and set aside on a plate.
04 - In the same wok, add the minced garlic and stir-fry for about 30 seconds until fragrant. Toss in the sliced red bell pepper and snow peas, cooking for 2 minutes until crisp-tender.
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 cooked through and the sauce thickens to a glossy coating. Add the green onions and a generous crack of black pepper, stir to combine, and remove from heat.
06 - Transfer to a warm platter and serve immediately alongside steamed jasmine rice.
# Expert Tips:
01 -
- Five cloves of garlic in the sauce alone mean every bite carries a deep, savory punch that restaurant takeout rarely achieves fresh.
- From cutting board to plate in thirty minutes, it fits into the tightest weeknight schedule without tasting rushed.
02 -
- Crowding the wok with too much chicken at once causes it to steam rather than sear, so cook in two batches if necessary.
- Having every ingredient prepped and measured before you turn on the stove is non negotiable because stir frying moves faster than you expect.
03 -
- Let your wok smoke for a good ten seconds before adding oil, a properly heated wok gives you that elusive smoky wok hei flavor.
- Mince the garlic by hand instead of using a press because hand minced garlic browns evenly without turning bitter.