Chinese Garlic Chicken Stir Fry (Printable)

Tender chicken wok-tossed with vibrant vegetables in a bold garlic sauce, ready in 30 minutes.

# What You'll Need:

→ Chicken

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, toss the chicken strips with soy sauce, Shaoxing wine, and cornstarch until evenly coated. Let marinate for 10 minutes at room temperature.
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 and lightly golden. Remove the chicken 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 until crisp-tender.
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 cooked through and the sauce thickens to a glossy coating. Add the green onions and a generous pinch of freshly ground black pepper, stir to combine, and remove from heat.
06 - Transfer to a warm platter and serve immediately alongside steamed jasmine rice.

# Expert Tips:

01 -
  • The garlic sauce clings to every piece of chicken and vegetable, making each bite deeply satisfying without being heavy.
  • It comes together in 30 minutes flat, which means you can have dinner on the table faster than delivery could ever arrive.
02 -
  • Do not walk away from the garlic when it hits the hot wok, 30 seconds of inattention turns fragrant golden into bitter black and there is no recovering from that.
  • Cooking the chicken in a single layer rather than piling it up ensures a proper sear instead of steaming, which makes all the difference between velvety and rubbery.
03 -
  • Prepare every ingredient and have it measured out before the wok goes on the heat, because once stir frying begins there is no time to chop or mix anything.
  • A splash of Shaoxing wine deglazed into the wok after removing the chicken picks up every caramelized bit stuck to the pan and adds a layer of flavor you cannot get any other way.

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