Chinese Garlic Chicken Stir-Fry (Printable Version)

Tender wok-fried chicken with garlic sauce and crisp vegetables, ready in 30 minutes.

# Ingredient List:

→ 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, such as canola or peanut oil
15 - Freshly ground black pepper, to taste

# Step-by-Step Instructions:

01 - In a bowl, combine the chicken strips with 1 tablespoon soy sauce, Shaoxing wine, and cornstarch. Toss to coat evenly and set aside for 10 minutes.
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. Set aside.
03 - Heat a large wok or skillet over high heat and add the neutral oil. Once the oil shimmers, add the marinated chicken in a single layer. Stir-fry for 2 to 3 minutes until just opaque and lightly golden. Transfer the chicken to a plate and set aside.
04 - Return the wok to high heat. Add the minced garlic and stir-fry for 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 garlic sauce. Toss everything together vigorously for 1 to 2 minutes until the chicken is cooked through and the sauce thickens and coats the pieces evenly.
06 - Add the sliced green onions and a generous crack of black pepper. Stir briefly to combine, then remove from heat. Serve immediately over steamed jasmine rice.

# Tips from hearthlykitchen:

01 -
  • The sauce clings to every piece of chicken like it was meant to be there, and it comes together in the time it takes to set the table.
  • Five cloves of garlic sounds aggressive until you taste how mellow and sweet they become in that quick, furious heat.
  • You probably have almost everything in your pantry already, which makes this the ultimate back pocket dinner.
02 -
  • Do not crowd the wok with chicken, if your pan is small cook it in two batches or it will steam instead of sear.
  • Have every single ingredient prepped and measured before you turn on the heat, once things start moving they move fast.
  • The chicken continues cooking when you return it to the wok with the sauce, so pull it when it is just barely done the first time.
03 -
  • Pat the chicken completely dry before marinating, excess moisture is the enemy of a good sear.
  • Toast the garlic for no more than thirty seconds, burnt garlic turns bitter and there is no coming back from it.

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