Chinese Garlic Stir Fried Chicken (Printable)

Tender chicken wok-tossed with garlic, vegetables, and savory Chinese sauce in just 30 minutes.

# 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

# Directions:

01 - In a bowl, combine the chicken strips with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Toss to coat evenly and let marinate for 10 minutes at room temperature.
02 - In a small bowl, whisk together the light soy sauce, oyster sauce, hoisin sauce, sugar, and chicken broth. Dissolve the cornstarch into the liquid and set aside.
03 - Heat 1 tablespoon of oil in a wok or large skillet over high heat until shimmering. 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, stir-frying for about 30 seconds until fragrant and lightly golden.
05 - Add the sliced bell pepper, julienned carrot, and spring onion pieces to the wok. Stir-fry for 2 to 3 minutes until the vegetables are crisp-tender with slight charring on the edges.
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 to a glossy glaze that evenly coats the chicken and vegetables.
07 - Transfer to a warm platter, garnish with extra spring onion slices if desired, and serve immediately alongside steamed jasmine rice.

# Expert Suggestions:

01 -
  • The marinade does all the heavy lifting so you get that velvety restaurant texture without any fancy technique.
  • Six cloves of garlic may sound aggressive but mellow into something deeply savory that coats every bite.
  • Start to finish in thirty minutes means this is genuinely faster than ordering delivery.
02 -
  • If you add the chicken to a wok that is not hot enough it will steam instead of sear and you lose that caramelized edge entirely.
  • Prep every single ingredient before you turn on the stove because once the wok is hot there is no pausing to chop garlic.
03 -
  • Slice the chicken against the grain and at a slight angle so every piece is tender and absorbs more marinade.
  • A splash of dry sherry mixed with a pinch of salt will approximate Shaoxing wine well enough that no one will notice the difference.

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