Chinese Garlic Stir-Fried Chicken (Printable)

Juicy chicken wok-tossed with aromatic garlic and crisp veggies 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 - 1/4 cup chicken broth or water
16 - 1 teaspoon cornstarch (for slurry)

→ Cooking

17 - 2 tablespoons vegetable or peanut oil

# Steps:

01 - In a bowl, combine the chicken strips with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix thoroughly to coat evenly and set aside to 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 combine with the sauce mixture. 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 to 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 bell pepper, julienned carrot, and spring onion pieces to the wok. Stir-fry for 2 to 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 to 3 minutes until the sauce thickens and coats all ingredients evenly.
07 - Garnish with additional sliced spring onions if desired. Serve immediately with steamed rice.

# Expert Tips:

01 -
  • It delivers that elusive wok hei char you normally only get from restaurant kitchens.
  • Thirty minutes start to finish, and most of that is hands off marinating time.
02 -
  • Do not crowd the wok when searing chicken or it will steam instead of brown and you lose that char flavor.
  • Have every single ingredient prepped and measured before you turn on the heat because this moves fast.
03 -
  • Marinate the chicken for up to thirty minutes in the fridge for even more tender and flavorful results.
  • Double the sauce ingredients if you love extra saucy stir fries, it never hurts to have more.

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