Chicken With Garlic Sauce Chinese

A hearty stir-fry with perfectly cooked chicken and a mix of fresh veggies in a silky sauce.

5 from 1 vote

Chicken With Garlic Sauce Chinese

Prep Time 10

Cook Time 15

Chicken With Garlic Sauce Chinese is a flavorful stir-fry featuring crispy chicken, garlic, soy sauce, bell peppers, and green onions. Quick, easy, and perfect for dinner!

Imagine juicy, bite-sized pieces of chicken tossed in a wok with plenty of garlic, colorful peppers, and a savory sauce that brings the whole dish together. The secret? A generous amount of garlic and a simple sauce that packs just the right balance of spicy and savory. Whether you’re a fan of takeout or just want something better (and fresher) at home, this recipe delivers every time.

Boneless chicken thighs are my go-to for this dish—they stay tender and flavorful, and they’re a little more forgiving if you get distracted mid-stir-fry. Of course, chicken breast works too; just watch the cook time so it doesn’t get dry. Serve everything over a bowl of fluffy rice or noodles for that cozy, restaurant-style meal right at your own table.

This stir-fry is proof that a weeknight dinner can be both fast and delicious, with zero compromise on flavor.

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Servings

Ingredients

For the Chicken:

500 grams boneless chicken thighs approximately 1 pound, cut into bite-sized pieces
1 tablespoon cornstarch
1 tablespoon dark soy sauce
⅓ cup oil for frying

For the Garlic Sauce:

2 tablespoons soy sauce
¼ cup chicken broth
2 teaspoons rice vinegar
1 tablespoon light brown sugar
1 teaspoon sesame oil
1 teaspoon Sriracha adjust to taste
¼ cup water
½ teaspoon ground black pepper
1 tablespoon cornstarch

For the Stir-Fry:

1½ tablespoons garlic minced
1 teaspoon ginger minced
1 red bell pepper sliced
⅓ cup green onion chopped

Instructions

Prepare the Garlic Sauce: In a medium mixing bowl, combine soy sauce, chicken broth, rice vinegar, light brown sugar, sesame oil, Sriracha, water, ground black pepper, and cornstarch. Whisk thoroughly to ensure the cornstarch is fully dissolved. Set the sauce aside.

Marinate the Chicken:

Marinate the Chicken: Place the chicken pieces in a bowl. Add dark soy sauce and cornstarch, ensuring each piece is evenly coated. Allow the chicken to marinate for 15–20 minutes while you prepare the other ingredients.
Fry the Chicken: Heat the oil in a large skillet or wok over medium heat. Once the oil is hot, fry the marinated chicken in batches to prevent overcrowding. Cook each batch for 2–3 minutes per side until golden and crispy. Remove the chicken from the skillet and set aside. Carefully drain excess oil, leaving approximately 1 tablespoon in the skillet.
Sauté Aromatics: Add minced garlic and ginger to the skillet. Sauté over medium heat for about 30 seconds until fragrant, taking care not to burn the garlic.
Add Vegetables and Chicken: Incorporate the sliced bell pepper and green onions into the skillet. Stir-fry for 1–2 minutes to slightly soften the vegetables. Return the fried chicken to the skillet, mixing it with the vegetables.
Incorporate the Sauce: Pour the prepared garlic sauce around the edges of the skillet to ensure even heating. Stir the contents thoroughly, ensuring the chicken and vegetables are well-coated. Allow the dish to cook for 2–3 minutes, or until the sauce thickens and clings to the chicken.
Serve: Remove from heat and serve immediately over steamed rice or noodles. Garnish with additional green onions if desired.

Notes

To make this recipe gluten-free, substitute soy sauce with tamari or coconut aminos and ensure your cornstarch is certified gluten-free. Double-check all other ingredients, such as chicken broth and rice vinegar, for gluten-free certification. Follow the same preparation steps for a delicious, gluten-free version.

Nutrition

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