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This Chicken with Garlic Sauce recipe is the perfect Chinese stir-fry for any night. Tender chicken, vibrant veggies, and a savory, rich garlic sauce come together in just 20 minutes. Follow my video guide and tips to make this delicious dish at home tonight!
Chicken With Garlic Sauce Recipe
I absolutely adore garlic and use it generously in my Chinese stir-fries. While its medicinal benefits are undeniable, it’s the bold aroma that I truly love. Chicken with Garlic Sauce is one of those dishes where I go all in with the garlic, letting the wood ear mushrooms, and bell peppers soak up that flavorful goodness.
The Chinese black vinegar adds a sharp kick, balancing out the richness and making this dish even more irresistible. This easy, flavorful Chicken with Garlic Sauce Chinese stir-fry is ready in just 20 minutes and is definitely better than Chinese takeout! Serve it with steamed rice for a complete, satisfying meal the whole family will love.
If you’re like me and can’t get enough garlic, you’ll love these other dishes I’m obsessed with—Garlic Noodles, Garlic Shrimp, and Creamy Garlic Chicken. You really can never have too much garlic!
Why You’ll Love This Recipe
- Quick and easy. It’s ready in just 20 minutes, completely fuss free, made with simple ingredients and tastes just like Chinese restaurants.
- Savory garlic sauce. The Chinese garlic sauce is where all the magic happens—it’s savory, rich, and balanced with a bit of tang from Chinese black vinegar. It coats the chicken and veggies perfectly, giving every bite that mouthwatering garlicky goodness.
- Better than takeout. Why settle for takeout when you can make this homemade version? It’s fresher, healthier, and not greasy!
- Picky eater approved. I can’t tell you how many times this dish has saved me on those nights when the picky eaters in my family are being, well, picky. The savory sauce and familiar ingredients make it a hit with everyone—no complaints, just clean plates!
Ingredients You’ll Need
- Chicken – I used boneless and skinless chicken breast for this, but feel free to swap it out for leg meat or chicken thighs if you prefer.
- Shaoxing wine – You can swap it with dry sherry, Chinese rice wine, or Japanese cooking sake if that’s what you have on hand.
- Cornstarch
- Oil – Use vegetable oil or canola oil.
- Garlic – If you’re a garlic fan like me, feel free to add more to suit your taste!
- Wood ear mushrooms – Traditionally, wood ear mushrooms are used in this dish, but if you can’t find them, you can substitute them with shiitake mushrooms, oyster mushrooms, or button mushrooms.
- Green and red bell peppers – You can use any color of bell pepper you have on hand.
- Green onion or scallion
Garlic Sauce
- Soy sauce
- Dark soy sauce
- Chinese black vinegar – The key ingredient for the homemade garlic sauce. You can use apple cider vinegar as a substitute, but it’ll be milder in flavor. I really recommend tracking down Chinese black vinegar for the best taste.
- Chili oil
- Sugar
- Cornstarch
- Water
For all the details on each ingredient, check out the recipe card at the bottom of this post!
How To Make Chicken With Garlic Sauce
First thing, marinate the chicken with the Shaoxing wine (or sherry if that’s what you’ve got) and the cornstarch. Set it aside.
Now, grab a small bowl and toss all the sauce ingredients in. Give it a good stir until everything’s nice and combined!
Heat up some oil in a wok or skillet over high heat. Toss in the garlic and stir it around until it smells amazing. Then, add the chicken and stir-fry until the surface turns white—don’t worry, it doesn’t need to be fully cooked yet!
Throw in the wood ear mushrooms and bell peppers, then give it a good stir to mix everything together.
Now, pour in the garlic sauce and keep stirring until the chicken’s fully cooked and the sauce thickens up. Toss in the green onions and give it one last stir.
Serve it with some steamed rice and enjoy your favorite Chinese takeout at the comfort of your own home. Enjoy!
Secrets To The Best Chinese Garlic Chicken
- Garlic is the star here, so don’t be shy! When you’re stir-frying, keep an eye on it. You want it to become aromatic and golden, but not burnt. If you love garlic as much as I do, feel free to add more—you can never go wrong with extra flavor.
- Marinating your chicken in Shaoxing wine (or sherry) and cornstarch is a game changer. It locks in moisture and gives you that juicy, tender chicken. Trust me, it’s worth the few extra minutes!
- Stir-frying at high heat is the key to getting that wok-charred flavor. It seals in the chicken’s juices and caramelizes the garlic for that signature savory taste. Just make sure to keep things moving in the pan so nothing burns!
- While bell peppers are great, feel free to add whatever veggies you love. Snap peas, carrots, or baby corn work beautifully here. They not only add more color but also give the dish extra crunch and flavor.
Frequently Asked Questions
Brown sauce is a mix of soy sauce, oyster sauce, giving it that rich, savory, umami flavor. Garlic sauce, though, really lets the garlic shine with a tangy, savory kick—perfect for those who love that bold, garlicky punch.
If you like it spicy, just add a bit more chili oil to the sauce. Start with a little, taste as you go, and adjust it to your preferred spice level.
Store them in an airtight container in the fridge for 2-3 days. The sauce might thicken a little, but no worries—just reheat it in a pan with a splash of water to bring it back to life.
I wouldn’t suggest freezing the stir-fry itself since the chicken and veggies might get a bit soggy once thawed. But if you want to prep ahead, you can definitely freeze the sauce! Just store it in an airtight container and defrost it when you’re ready to cook.
This recipe is only 253 per serving.
What To Serve With This Recipe
For an easy and wholesome Chinese meal at home, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Chicken with Garlic Sauce
Ingredients
- 8 oz (250g) skinless, boneless chicken breast, or leg meat, cut into bite-sized cubes
- 1 teaspoon Shaoxing wine, or sherry
- 1 tablespoon cornstarch
- 2 tablespoon oil
- 4 cloves garlic, minced
- 1 wood ear mushroom, soak in warm water for 10 minutes and cut into pieces.
- 1/2 green bell pepper, seeded and cut into pieces
- 1/2 red bell pepper, seeded and cut into pieces
- 1 green onion/scallion, trimmed and cut into 1-in/2.5-cm lengths
Garlic Sauce
- 2 tablespoons soy sauce
- 3/4 teaspoon dark soy sauce
- 1 tablespoon Chinese black vinegar
- 1 tablespoon chili oil
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch, heaping
- 3 tablespoons water
- salt, to taste
Instructions
- Marinate the chicken in the Shaoxing wine or sherry and cornstarch. Set it aside.
- Mix all the ingredients for the Garlic Sauce in a small bowl.
- Heat the oil in a wok or skillet over high heat. Add the garlic and stir-fry until aromatic, then add the chicken and stir-fry until the surface turns white, but not fully cooked.
- Add the wood ear mushrooms and bell peppers. Stir-fry to combine well.
- Pour in the Garlic Sauce and stir continuously until the chicken is cooked through and the sauce thickens. Stir in the green onion, then dish out and serve immediately with steamed rice.
Video
Notes
-
- While the wood ear mushrooms are soaking in water, go ahead and prep the other ingredients.
- Garlic is the star here, so don’t be shy! When you’re stir-frying, keep an eye on it. You want it to become aromatic and golden, but not burnt. If you love garlic as much as I do, feel free to add more—you can never go wrong with extra flavor.
-
- Marinating your chicken in Shaoxing wine (or sherry) and cornstarch for 10 minutes is a game changer. It locks in moisture and gives you that juicy, tender chicken. Trust me, it’s worth the few extra minutes!
-
- Stir-frying at high heat is the key to getting that wok-charred flavor. It seals in the chicken’s juices and caramelizes the garlic for that signature savory taste. Just make sure to keep things moving in the pan so nothing burns!
-
- While bell peppers are great, feel free to add whatever veggies you love. Snap peas, carrots, or baby corn work beautifully here. They not only add more color but also give the dish extra crunch and flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
