Chinese Garlic Stir Fry Chicken (Printable version)
Juicy chicken wok-tossed with fragrant garlic, crisp vegetables, and a rich savory Chinese sauce.
# What you need:
→ Chicken
01 - 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 Oil
17 - 2 tablespoons vegetable or peanut oil
# How To:
01 - In a mixing bowl, combine the chicken strips with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Toss until evenly coated and let rest for 10 minutes.
02 - In a small bowl, whisk together the light soy sauce, oyster sauce, hoisin sauce, sugar, chicken broth, and cornstarch until smooth. 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, stirring rapidly for about 30 seconds until fragrant.
05 - Add the sliced bell pepper, julienned carrot, and spring onions 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 over high heat for 2 to 3 minutes until the sauce thickens and evenly coats all ingredients.
07 - Garnish with additional sliced spring onions if desired and serve immediately alongside steamed rice.
# Expert Advice:
01 -
- The marinade does most of the flavor heavy lifting so you look like a genius with almost no effort.
- Everything cooks in one wok which means cleanup is almost nonexistent.
- That garlic hits the pan and your whole kitchen smells like a tiny street food stall in the best way.
02 -
- Do not skip the 10 minute marinade because that brief rest transforms the texture from ordinary to silky.
- Cornstarch settles fast so give the sauce a quick stir right before pouring it in or you will get a clumpy surprise.
- If your wok is not screaming hot when the chicken goes in you will steam it instead of searing it and lose that caramelized edge.
03 -
- Pat the chicken dry before marinating because excess moisture prevents that beautiful sear.
- Prep every single ingredient before you turn on the stove because stir fry moves too fast for chopping mid cook.