Chinese Garlic Chicken (Printable)
Tender chicken wok-tossed with fragrant garlic and crisp vegetables in a savory Chinese sauce.
# What You'll 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 - ¼ cup chicken broth or water
16 - 1 teaspoon cornstarch (for slurry)
→ Cooking
17 - 2 tablespoons vegetable or peanut oil
# Directions:
01 - In a bowl, combine the chicken strips with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Toss to coat evenly and let marinate 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 crisp-tender.
06 - Return the chicken to the wok. Pour in the prepared sauce and toss everything together for 2 to 3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
07 - Transfer to a serving dish and garnish with additional spring onions if desired. Serve immediately with steamed rice.
# Expert Tips:
01 -
- The marinade does most of the flavor work for you, so every bite of chicken carries deep savory character without hours of effort.
- It transforms basic vegetables into something you actually crave, thanks to a sauce that coats everything in glossy, garlicky goodness.
02 -
- Do not crowd the wok when searing the chicken because steaming is the enemy of that golden caramelized surface.
- Have every ingredient prepped and measured before you turn on the heat, because once the wok is hot things move fast.
03 -
- Slice the chicken slightly on the diagonal and against the grain for the most tender texture after cooking.
- Add sliced red chili with the garlic if you want a version that makes your lips tingle in the best way.