Stir-Fried Chinese Garlic Chicken is a quick and tasty dish that brings together tender chicken pieces and a bold, flavorful garlic sauce. The chicken gets a nice sear in the pan, then absorbs that rich, garlicky goodness, making every bite full of flavor. Crisp vegetables and a touch of soy sauce often tag along, adding color and balance to this simple yet satisfying meal.
I love making this dish when I want something fast but still packed with flavor. The garlic really wakes up the whole dish, and I always find myself reaching for a second helping. One tip I’ve learned is to make sure the pan is really hot before adding the chicken to get that perfect stir-fry texture—juicy on the inside, slightly crispy on the outside.
My favorite way to enjoy this Chinese Garlic Chicken is over a bowl of steamed rice or alongside some noodles. It’s also great with a side of steamed greens to round out the meal. Whenever I make this, it feels like a little celebration of bold flavors and simple cooking, perfect for a weeknight dinner that doesn’t skimp on taste.
Key Ingredients & Substitutions
Chicken: I like using chicken thighs because they stay juicy and tender. If you prefer leaner meat, breasts work well too, just watch the cooking time to avoid drying out.
Garlic: Fresh garlic is the star here. Make sure to mince it finely to release its bold flavor. If fresh isn’t available, garlic powder can work in a pinch, but it won’t be as vibrant.
Soy Sauce & Oyster Sauce: These add salty and umami notes. If you need a gluten-free option, tamari can replace soy sauce. For oyster sauce, mushroom sauce or hoisin sauce can be good alternatives.
Green Beans or Snap Peas: These veggies add crunch and color. You can swap them for bell peppers, broccoli, or snow peas depending on what you have on hand.
Shaoxing Wine: This gives a nice depth, but it’s optional. Dry sherry or even a splash of sake works well. If you avoid alcohol, just leave it out or use a little chicken broth more.
How Can I Get the Perfect Stir-Fry Texture for the Chicken?
Getting tender, slightly crispy chicken pieces is key. Here’s how I do it:
- Pat the chicken dry before cooking—moisture steams instead of sears.
- Heat your pan or wok until very hot before adding oil. The high heat helps create a nice sear.
- Cook chicken in a single layer without moving it much for the first 1-2 minutes to let a crust form.
- Then stir and toss quickly until cooked through but still juicy, usually 4-5 minutes total.
- Remove the chicken first to avoid overcooking when you stir-fry the garlic and veggies.
This method keeps the chicken flavorful and prevents it from becoming tough or soggy. Trust the heat and give it space to sear!
Equipment You’ll Need
- Wok or large skillet – I recommend a wok because it heats evenly and is great for stir-frying quickly.
- Chef’s knife and cutting board – helps you prep all ingredients efficiently and safely.
- Measuring spoons and cups – for accurate sauce mixing and seasonings.
- Small bowl – to mix the sauce ingredients before adding to the wok.
- Spatula or wooden spoon – makes tossing and stirring easy without scratching your pan.
Flavor Variations & Add-Ins
- Swap chicken for thinly sliced beef or tofu to change the protein. Either works well with the garlic sauce.
- Add colorful bell peppers or broccoli for more veggies and crunch.
- Mix in a splash of rice vinegar or lime juice at the end for a tangy twist.
- Use hoisin or black bean sauce instead of oyster sauce for different flavor profiles.
Stir-Fried Chinese Garlic Chicken
Ingredients You’ll Need:
For The Chicken and Sauce:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil (or peanut oil)
- 6-8 cloves garlic, finely minced
- 1-inch piece of fresh ginger, finely minced (optional)
- 2-3 stalks green onions (white and green parts separated and sliced)
- 1-2 fresh red chilies, thinly sliced
- 1 cup green beans or snap peas (optional)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine or dry sherry (optional)
- 1 tsp sugar
- ½ tsp freshly ground black pepper
- ¼ cup water or chicken broth
- 1 tsp cornstarch (optional, mixed with water to thicken sauce)
- Fresh cilantro leaves for garnish
- Steamed jasmine or long-grain white rice, for serving
Time Needed
This dish takes about 10 minutes to prep all the ingredients and roughly 10-15 minutes to cook the chicken and sauce. In total, plan for around 20-25 minutes from start to finish—a perfect quick home-cooked meal!
Step-by-Step Instructions:
1. Prep Ingredients:
Start by cutting your chicken into bite-sized pieces. Finely mince the garlic and ginger, separate and slice the green onions into white and green parts, and thinly slice the red chilies. If using, trim and prep your green beans or snap peas. Having everything ready before you start cooking makes stir-frying smooth and fast.
2. Mix The Sauce:
In a small bowl, combine the soy sauce, oyster sauce, Shaoxing wine (or sherry), sugar, ground black pepper, and water or chicken broth. Set this mixture aside; it’ll bring the delicious garlicky flavor to your chicken.
3. Cook The Chicken:
Heat your wok or large skillet over high heat until it’s very hot. Pour in the vegetable oil and swirl it around to coat the surface. Add the chicken pieces in a single layer and let them cook without stirring for 1-2 minutes to get a nice sear. Then stir-fry for another 3-4 minutes until the chicken is browned and fully cooked. Remove the chicken and set it aside.
4. Stir-Fry Garlic and Vegetables:
In the same wok, add a little more oil if needed, then toss in the minced garlic, ginger, and the white parts of the green onions. Stir-fry quickly for about 30 seconds until the garlic is fragrant but not burnt. Add green beans or snap peas and sliced red chilies. Stir-fry for 1-2 minutes until the veggies are tender-crisp.
5. Combine and Finish:
Return the cooked chicken to the wok. Pour in the sauce mixture and toss everything together to coat the chicken and vegetables evenly. If you want a thicker sauce, add the cornstarch mixed with water now and stir until the sauce thickens, about one minute.
6. Garnish and Serve:
Remove from heat and sprinkle the dish with the green parts of the green onions and fresh cilantro leaves. Serve immediately over steaming jasmine rice for a satisfying and flavorful meal. Enjoy!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight and pat it dry before cooking to avoid excess moisture that can affect the stir-fry texture.
How Can I Make This Recipe Spicier or Milder?
To increase heat, add more fresh red chilies or a pinch of chili flakes. For a milder flavor, reduce or omit the chilies altogether while keeping the garlic flavor bold.
Can I Prepare This Dish Ahead of Time?
You can chop all your ingredients and prepare the sauce in advance. Store them separately in the fridge for up to 24 hours. Cook the stir-fry just before serving to keep the chicken juicy and the veggies crisp.
How Should I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat to preserve the texture, adding a splash of water if the sauce has thickened too much.
