Stir Fried Garlic Chicken (Printable Version)
Juicy chicken wok-tossed with crisp vegetables in a bold garlic soy sauce, ready in 30 minutes.
# What You Need:
→ Meats
01 - 1.1 lb boneless, skinless chicken breast, cut into bite-sized strips
→ Marinade
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
→ 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 (canola or peanut oil)
15 - Freshly ground black pepper, to taste
# How to Make It:
01 - In a mixing bowl, combine the chicken strips with soy sauce, Shaoxing wine, and cornstarch. Toss until evenly coated and set aside to marinate for 10 minutes.
02 - In a small bowl, whisk together the minced garlic, soy sauce, oyster sauce, sesame oil, sugar, and chicken broth until well combined. Set aside.
03 - Heat the neutral oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken in a single layer and stir-fry for 2 to 3 minutes until just opaque throughout. Remove the chicken from the wok and set aside on a plate.
04 - In the same wok, 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 while keeping them crisp-tender.
05 - Return the chicken to the wok and pour in the prepared sauce. Toss everything together vigorously for 1 to 2 minutes until the chicken is fully cooked through and the sauce has thickened to a glossy coating.
06 - Add the sliced green onions and a generous crack of black pepper, stir to combine, and immediately remove from heat. Serve alongside steamed jasmine rice.
# Expert Advice:
01 -
- The garlic sauce clings to every piece of chicken and vegetable like it was made to be there, nothing swims or gets soggy.
- Thirty minutes from cutting board to plate means you can pull this off on the most chaotic weeknight without breaking a sweat.
02 -
- Crowding the wok with too much chicken at once will steam it rather than sear it, so cook in batches if your wok is on the smaller side.
- Have every single ingredient prepped and measured before the wok goes on the heat because once it starts, it moves fast and there is no pausing to mince garlic.
03 -
- Pat the chicken dry with paper towels before marinating so the cornstarch adheres properly and creates that velvety texture instead of a gummy one.
- Use tamari and certified gluten free oyster sauce if you need a gluten free version, the flavor holds up surprisingly well.