Stir-Fried Chinese Garlic Chicken is a simple and tasty dish that brings together tender chicken pieces cooked in a fragrant, garlicky sauce. The garlic is the star here, giving the chicken a bright, bold flavor that’s hard to resist. Quick to make, this dish is perfect for a busy weeknight when you want something flavorful without a lot of fuss.
I love making this recipe because it’s so straightforward, but it never feels plain. The garlic cooks just right—crispy bits here and there add a little crunch—and the sauce sticks to every piece of chicken. I like to add a few green onions or a sprinkle of sesame seeds on top for an extra pop of freshness and texture. It’s one of those meals that come together fast but still impresses everyone.
My favorite way to serve this garlic chicken is over steamed rice with some lightly stir-fried greens on the side. It makes for a balanced, comforting meal that feels a bit special even on a regular day. Plus, the leftovers heat up well, so it’s great for lunch the next day. If you’re in the mood for a quick dish with big flavors, this stir-fried garlic chicken always hits the spot.
Key Ingredients & Substitutions
Chicken: Chicken thighs are my favorite here because they stay tender and juicy when stir-fried. If you prefer leaner meat, chicken breasts work fine too—just be careful not to dry them out.
Garlic: Fresh minced garlic is essential for that strong, tasty punch. If you’re short on time, pre-minced garlic from a jar can work, but fresh is best for aroma and flavor.
Vegetables: Red bell pepper adds sweetness and crunch, while spinach or Chinese broccoli gives some green freshness. If you can’t find Chinese broccoli, regular broccoli or kale are good swaps.
Sauces: Soy sauce and oyster sauce create the main savory base. For a vegetarian version, use mushroom soy sauce and skip oyster sauce or use a vegan oyster sauce substitute.
Shaoxing wine: This adds depth but is optional. Dry sherry or a splash of rice vinegar can be good alternatives.
How Do You Get the Chicken Tender and Saucy Without Overcooking?
Cooking chicken quickly and keeping it moist is key. Marinate it briefly with soy sauce and Shaoxing wine to add flavor and help it stay juicy.
- Heat the wok or skillet until very hot before adding oil to prevent sticking.
- Add garlic first, stir-fry just until fragrant but not burnt—about 30 seconds.
- Cook chicken in one layer without crowding the pan, stir often but gently, about 4-5 minutes, until nearly done.
- Add veggies last, cooking just till crisp-tender to keep fresh texture and color.
- Finish by stirring in the cornstarch slurry to thicken the sauce gently; this coats the chicken nicely without drying it out.
Remember, quick high heat and careful timing make all the difference for tender, saucy chicken every time.
Equipment You’ll Need
- Wok or large skillet – I recommend using a wok because it heats evenly and helps toss everything quickly.
- Chef’s knife – makes slicing chicken and vegetables fast and safe.
- Cutting board – gives you a clear space for prep and keeps your counters clean.
- Measuring spoons – for soy sauce, oyster sauce, and Shaoxing wine, ensuring the perfect flavor balance.
- Small bowl – to mix the marinade and cornstarch slurry so everything is ready to go.
- Spatula or wooden spoon – for stirring as you cook and keep everything moving in the pan.
Flavor Variations & Add-Ins
- Too much garlic? Add a splash of hoisin sauce or a dash of chili paste for some sweetness or heat.
- Try shrimp or tofu instead of chicken for different protein options that soak up the flavors nicely.
- Use different greens like kale, bok choy, or Swiss chard if spinach or Chinese broccoli isn’t available. They hold up well cook time-wise.
- Finish with a sprinkle of toasted sesame seeds or a squeeze of fresh lime for extra flavor and texture.
How to Make Stir-Fried Chinese Garlic Chicken?
Ingredients You’ll Need:
For the Chicken and Marinade:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, thinly sliced
- 1 tablespoon soy sauce (for marinating)
- 1 tablespoon Shaoxing wine (or dry sherry, optional)
- Pinch of white pepper (optional)
For the Stir-Fry:
- 4-5 cloves garlic, minced
- 1 tbsp fresh ginger, minced (optional)
- 1 red bell pepper, thinly sliced
- 2 cups fresh spinach or Chinese broccoli (gai lan), chopped
- 3 green onions, chopped (separate white and green parts)
- 2 tbsp vegetable oil or peanut oil
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- Steamed white rice, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 10 minutes to cook. Overall, you should have a delicious meal ready to eat in around 20 minutes, making it a perfect choice for a quick weekday dinner.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, mix the thinly sliced chicken with 1 tablespoon soy sauce, Shaoxing wine (if using), and a pinch of white pepper. Let it sit for at least 10 minutes to absorb the flavors.
2. Cook the Garlic and Ginger:
Heat a wok or large skillet over medium-high heat and add 1 tablespoon vegetable oil. When the oil is hot, add the minced garlic and ginger. Stir-fry quickly for about 30 seconds until fragrant and slightly golden—but be careful not to burn it.
3. Stir-Fry the Chicken:
Add the marinated chicken to the wok and stir-fry for 4 to 5 minutes until it is browned and mostly cooked through.
4. Add Vegetables:
Stir in the sliced red bell pepper and the white parts of the green onions. Continue stir-frying for about 2 minutes until the pepper softens slightly. Then add the chopped spinach or Chinese broccoli and cook until wilted, about 1 to 2 minutes.
5. Add Sauce and Thicken:
Mix in the oyster sauce, remaining soy sauce, and sugar. Stir well to coat everything evenly. Pour in the cornstarch slurry and stir quickly. The sauce will thicken and cling nicely to the chicken and vegetables.
6. Serve and Garnish:
Take the wok off the heat and sprinkle the green parts of the green onions on top. Serve your delicious garlic chicken hot over steamed white rice. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely in the fridge overnight before slicing and marinating. Pat it dry with paper towels to remove excess moisture so it stir-fries nicely.
What Can I Substitute for Shaoxing Wine?
If you don’t have Shaoxing wine, dry sherry is a great substitute. If you prefer not to use alcohol, you can use a splash of rice vinegar or just skip it—your dish will still taste delicious!
Can I Make This Dish Ahead of Time?
Yes! You can prep the chicken and vegetables ahead and store them separately in the fridge for up to 24 hours. Stir-fry everything fresh for best texture. Cooked leftovers also keep well for 2-3 days in an airtight container.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, stirring occasionally to keep the sauce evenly distributed.