Chinese Garlic Stir Fry Chicken (Printer-friendly)
Juicy chicken and crisp veggies wok-tossed in a bold garlic soy sauce for a quick weeknight dinner.
# What You'll 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 bowl, combine the chicken strips with soy sauce, Shaoxing wine, and cornstarch. Toss to coat evenly and set aside for 10 minutes to marinate.
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 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. Transfer the chicken to a plate and set aside.
04 - In the same wok, add the minced garlic and stir-fry for 30 seconds until fragrant. Add the sliced red bell pepper and snow peas, cooking for 2 minutes while tossing frequently.
05 - Return the chicken to the wok and pour in the prepared sauce. Toss everything together for 1 to 2 minutes until the chicken is fully cooked through and the sauce has thickened and coats the ingredients evenly.
06 - Add the sliced green onions and freshly ground black pepper, stir to combine, and immediately remove from heat. Serve alongside steamed jasmine rice.
# Expert Hints:
01 -
- That sauce clings to every piece of chicken like it was meant to be there and the whole thing comes together faster than delivery.
- Five cloves of garlic might sound aggressive but mellowed in the wok they become something you will crave on random Tuesday nights.
02 -
- Do not crowd the wok with chicken because it will steam instead of sear and you will lose that charred flavor that makes this dish sing.
- Have every single ingredient prepped and measured before you turn on the stove because once things start moving there is no time to mince garlic.
03 -
- Let the wok smoke for a full thirty seconds before adding oil because a properly hot surface is the difference between stir fry and sad steamed chicken.
- Pat the chicken dry with paper towels before marinating so the cornstarch adheres evenly and creates that velvety coating.