Chicken with Garlic Sauce
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!
Servings: 3 people
Ingredients
- 8 oz 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
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- 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.
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- 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!
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- 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!
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- 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
Serving: 3people | Calories: 253kcal | Carbohydrates: 8g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 48mg | Sodium: 846mg | Potassium: 430mg | Fiber: 1g | Sugar: 2g | Vitamin A: 757IU | Vitamin C: 44mg | Calcium: 19mg | Iron: 1mg