Chinese Garlic Stir Fried Chicken (Print Version)
Juicy chicken wok-tossed with garlic, fresh vegetables, and a rich savory Chinese sauce in just 30 minutes.
# 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
# Directions:
01 - In a bowl, combine the chicken strips with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix thoroughly and let marinate for 10 minutes.
02 - In a small bowl, whisk together the light soy sauce, oyster sauce, hoisin sauce, and sugar. Dissolve the cornstarch in the chicken broth or water, then add to the sauce mixture. Stir until smooth and set aside.
03 - Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry for 2–3 minutes until just cooked through. Remove from the pan and set aside.
04 - Add the remaining tablespoon of oil to the pan. Toss in the chopped garlic and minced ginger, stir-frying for about 30 seconds until fragrant.
05 - Add the sliced red bell pepper, julienned carrot, and spring onion pieces to the pan. Stir-fry for 2–3 minutes until slightly tender but still crisp.
06 - Return the cooked chicken to the pan. Pour in the prepared sauce and stir-fry everything together for 2–3 minutes until the sauce thickens and evenly coats all the ingredients.
07 - Transfer to a serving dish and garnish with additional sliced spring onion if desired. Serve hot with steamed rice.
# Expert Tips:
01 -
- The marinade with cornstarch and sesame oil creates that elusive silky texture you get from restaurant takeout but never quite replicate at home.
- Everything cooks in under fifteen minutes, so it genuinely fits into a weeknight without feeling rushed or compromised.
- That sauce balances salty, sweet, and umami so well you will want to double it and pour it over plain rice on its own.
02 -
- Cornstarch in the marinade is not optional, it is the entire reason the chicken stays silky and tender through high heat cooking.
- Your wok needs to be genuinely hot before anything goes in, otherwise you end up steaming the chicken instead of searing it and losing that characteristic wok hei flavor.
03 -
- Prep every single ingredient before you turn on the stove because once the wok is hot there is no time to chop garlic or measure sauces.
- A splash of dry sherry or even a squeeze of lime juice at the very end brightens the whole dish and makes people ask what you added.