Description
Stir-Fried Chinese Garlic Chicken is a flavorful and quick dish featuring tender chicken strips marinated in a savory soy and oyster sauce blend, then stir-fried with aromatic garlic, ginger, and vibrant bell peppers. This classic Chinese stir-fry is perfect for a satisfying weeknight meal and pairs wonderfully with steamed rice or noodles.
Ingredients
Scale
Chicken Marinade
- 500 g boneless, skinless chicken breast, cut into thin strips
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
Stir-Fry
- 4 tablespoons vegetable oil, divided
- 10 cloves garlic, finely chopped
- 2 tablespoons fresh ginger, minced
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
Sauces and Seasoning
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon sesame oil
- 3 spring onions, chopped
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a mixing bowl, combine the chicken strips with 3 tablespoons of soy sauce, 2 tablespoons oyster sauce, and 1 tablespoon cornstarch. Mix thoroughly to coat and let it marinate for at least 20 minutes in the refrigerator to enhance flavor and tenderness.
- Heat Oil for Stir-Frying: Place a wok or large frying pan over medium-high heat and add 2 tablespoons of vegetable oil. Allow the oil to heat up until it shimmers but does not smoke.
- Sauté Aromatics: Add the finely chopped garlic and minced ginger to the hot oil. Stir-fry for about 30 seconds until fragrant without letting them brown to avoid bitterness.
- Cook the Chicken: Increase the heat to high. Add the marinated chicken strips to the wok and stir-fry until they are well-browned and cooked through, approximately 5 to 6 minutes. Once cooked, remove the chicken from the wok and set aside.
- Cook the Vegetables: In the same wok, add the remaining 2 tablespoons of vegetable oil. Add sliced onion, red bell pepper, and green bell pepper. Stir-fry for about 3 minutes until the vegetables are slightly tender but still crisp.
- Combine Chicken and Vegetables: Return the cooked chicken to the wok with the vegetables. Pour in 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, and 1 tablespoon rice wine or dry sherry. Stir-fry for another 2 minutes to combine all flavors and heat through thoroughly.
- Finish the Dish: Drizzle 1 teaspoon sesame oil over the stir-fry, sprinkle with chopped spring onions, and season with salt and pepper to taste. Give a final toss to evenly distribute.
- Serve: Serve the stir-fried Chinese garlic chicken hot, ideally accompanied by steamed rice or noodles for a complete meal.
Notes
- Marinating the chicken improves tenderness and infuses it with deeper flavor.
- Do not overcook garlic and ginger to keep their aroma fresh and prevent bitterness.
- Use high heat and a well-heated wok to achieve a good stir-fry texture.
- Adjust salt and soy sauce according to your taste and dietary preferences.
- This dish can be customized by adding other vegetables like snap peas or mushrooms.
- For gluten-free adaptation, use tamari or gluten-free soy sauce and oyster sauce substitutes.
