Chinese Garlic Chicken (Print Version)
Juicy chicken wok-tossed with aromatic garlic, crisp veggies, and savory Chinese sauce in 30 minutes.
# What You'll Need:
→ Proteins
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
# How to Make It:
01 - In a mixing bowl, combine the chicken strips with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Toss to coat evenly and let rest for 10 minutes.
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. Add the marinated chicken and stir-fry for 2 to 3 minutes until 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, stirring constantly for about 30 seconds until fragrant.
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.
06 - Return the chicken to the wok and pour in the prepared sauce. Stir-fry everything together for 2 to 3 minutes until the sauce thickens and evenly coats all ingredients.
07 - Garnish with additional sliced spring onion if desired and serve immediately alongside steamed rice.
# Expert Advice:
01 -
- The velvety marinade trick using cornstarch and sesame oil makes the chicken impossibly tender every single time.
- Everything cooks in one wok or skillet, which means dinner is done and cleanup is almost nothing.
02 -
- Never walk away from a hot wok because thirty seconds of distraction is the difference between fragrant garlic and bitter burnt garlic.
- Having every ingredient measured and ready before you turn on the heat is not optional because once that wok is hot, everything moves fast.
03 -
- Cut all your vegetables the same size so they finish cooking at the same time instead of ending up with some crunchy and some mushy pieces.
- If your wok is small, cook the chicken in two batches because overcrowding leads to steaming rather than searing, and you lose that beautiful caramelized edge.