Chinese Garlic Stir-Fried Chicken (Printable Version)
Tender wok-fried chicken with garlic sauce, bell peppers, and snow peas—ready in just 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 bowl, combine the chicken strips with soy sauce, Shaoxing wine, and cornstarch. Toss to coat evenly and 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 2–3 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 vigorously for 1–2 minutes until the chicken is cooked through and the sauce thickens to a glossy coating.
06 - Add the sliced green onions and a generous crack of black pepper. Stir to combine, remove from heat, and serve immediately alongside steamed jasmine rice.
# Expert Tips:
01 -
- The cornstarch marinade is the restaurant secret that locks in juiciness and gives the chicken that silky texture you thought only takeout could deliver.
- Five cloves of garlic in the sauce means every bite carries a deep, savory punch without overpowering the fresh crunch of the vegetables.
02 -
- Crowding the wok with too much chicken at once drops the temperature and steams the meat instead of searing it, so cook in two batches if your wok is on the smaller side.
- Having every ingredient prepped and measured before you turn on the stove is non negotiable because stir frying moves too fast to stop and chop mid way.
03 -
- A splash of cold water added to the wok after removing the chicken lifts the caramelized bits stuck to the pan and adds extra flavor to the vegetables.
- Letting the wok sit over high heat for a full minute before adding oil gives you the breath of fire effect that creates authentic smoky wok hei flavor.