Chinese Garlic Stir Fried Chicken (Printable View)
Juicy chicken and crisp veggies wok-tossed in a bold garlic soy sauce for a quick weeknight dinner.
# Ingredient List:
→ Meats
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 Make It:
01 - In a bowl, combine the chicken strips with soy sauce, Shaoxing wine, and cornstarch. Toss to coat evenly and let marinate for 10 minutes at room temperature.
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 a large wok or skillet over high heat until smoking. Add the neutral oil and swirl to coat. Add the marinated chicken in a single layer and stir-fry for 2 to 3 minutes until just opaque and lightly golden. Remove the chicken and set aside on a plate.
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, 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 and coats the ingredients evenly.
06 - Add the sliced green onions and a generous crack of black pepper. Stir to combine, remove from heat, and serve immediately with steamed jasmine rice.
# Expert Suggestions:
01 -
- The sauce practically builds itself while the chicken marinates, so you feel like a multitasking genius with almost zero effort.
- Five cloves of garlic might sound excessive until you taste the deeply savory glaze they create, and then you will wonder if six would be even better.
02 -
- Do not skip the cornstarch in the marinade because it creates a velvety barrier that keeps the chicken tender during high heat cooking.
- Have every ingredient prepped and measured before you turn on the stove, as the actual cooking takes less than ten minutes and there is no time to chop once you start.
03 -
- Let the wok get truly smoking hot before adding the oil, then swirl the oil to coat the sides, because this prevents sticking and gives you that elusive restaurant style char.
- A squeeze of lime juice right at the end brightens the whole dish and makes people wonder what your secret ingredient is.