Stir Fried Garlic Chicken (Printable Version)
Tender chicken wok-tossed with garlic, bell peppers, and snow peas in a rich savory sauce.
# What You Need:
→ Protein
01 - 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 - ¼ cup chicken broth
→ Cooking
14 - 2 tablespoons neutral oil (canola or peanut oil)
15 - Freshly ground black pepper, to taste
# How-To Steps:
01 - In a mixing bowl, combine the chicken strips with soy sauce, Shaoxing wine, and cornstarch. Toss to coat evenly and let rest for 10 minutes.
02 - In a small bowl, whisk together the minced garlic, soy sauce, oyster sauce, sesame oil, sugar, and chicken broth until well blended. 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 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 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 fully cooked through and the sauce thickens to a glossy glaze.
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.
# Helpful Tips:
01 -
- The garlic sauce clings to every piece of chicken like it was made for it, because honestly it was.
- It cooks faster than waiting for a delivery driver and tastes like you ordered from the best spot in town.
02 -
- Crowding the wok with too much chicken at once will steam it instead of searing, so cook in batches if needed.
- Have every ingredient chopped and measured before you turn on the stove, because once things start moving they move fast.
03 -
- Slice the chicken against the grain for the most tender bite every single time.
- Let the sauce mixture sit for a minute before adding it so the garlic infuses into the liquid while you cook.