A simple, classic recipe in the Chinese kitchen, and now a popular take-out dish, this Stir-Fried Chicken with Chinese Garlic Sauce is a great example of how garlic is used abundantly in Chinese cooking.
Fresh garlic cloves are chopped up finely, and then added to hot oil in a wok, to sizzle and perfume the entire stir-fried dish. To complement the strong garlic flavor, I also add in freshly grated ginger, red chili flakes, white pepper, and toasted sesame oil.
To add some color, sweetness, and a fresh crunch to this Stir-Fried Chicken with Chinese Garlic Sauce, I chose a medley of veggies such as snow peas, red onion, and bell peppers. And when they are in fridge, I also might add in some broccoli, baby corn, napa cabbage, carrots, baby bok choy, or mushrooms.
Delicious & well balanced, this Stir-fried Chicken with Garlic Sauce makes a perfect family meal. So skip the unhealthy take-out version, and enjoy this Chinese dish at home with a bowl of brown rice.
Stir-Fried Chicken with Chinese Garlic Sauce
by Season with Spice
Serve 3-4
Ingredients:
1 pound chicken breast tenders – cut crosswise into 1/2-inch-thin strips
1 tsp toasted sesame oil
1/4 tsp Season with Spice’s finely ground white pepper
2 tbsp peanut oil or vegetable oil, divided
5-6 garlic cloves – minced
1 tbsp freshly grated ginger
1 tsp red chili flakes
1/2 cup roughly chopped red onion
A handful of snow peas - trimmed
1/2 red bell pepper – cut into thin strips
For the sauce:
1 tablespoon rice vinegar
2 tablespoon low sodium soy sauce
2 tsp dark soy sauce
2 teaspoons Chinese rice wine, or dry sherry (optional)
1/2 tablespoon brown sugar
2 tsp cornstarch
Method:
1. In a large bowl, toss chicken strips with toasted sesame oil and white pepper. Marinate for 10-15 minutes.
2. In a small bowl, stir together rice vinegar, soy sauce, dark soy sauce, Chinese rice wine (if using), brown sugar and cornstarch. Set aside.
3. Heat a wok or large frying pan over high heat. Add 1 tbsp of oil. When the oil is hot, add the chicken pieces, spreading it out as much as possible. Sear for 1 minute without stirring until the edges are lightly browned, then stir to cook all sides until just cooked through - about 2-3 minutes more. Transfer chicken to a bowl and set aside.
4. Reheat the same wok, swirl in another tablespoon of oil, add in garlic, ginger, and red chili flakes. Stir-fry over low heat for about 10-15 seconds, or until aromatic, taking care not to burn the garlic. Turn up the heat to high, add in snow peas and red onion, and stir-fry for another 30 seconds. Add in red bell pepper, and cook for one minute – making sure to stir and toss the ingredients well. When the vegetables are bright and almost crisp-tender, stir in the cooked chicken. Then take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens. Add in one or two tablespoon of water if needed, toss well, and cook for a further 30 seconds or the mixture is hot and bubbly. Turn heat off, and transfer to a serving plate. Serve hot with steamed rice (brown rice is best).
by Season with Spice
Serve 3-4
Ingredients:
1 pound chicken breast tenders – cut crosswise into 1/2-inch-thin strips
1 tsp toasted sesame oil
1/4 tsp Season with Spice’s finely ground white pepper
2 tbsp peanut oil or vegetable oil, divided
5-6 garlic cloves – minced
1 tbsp freshly grated ginger
1 tsp red chili flakes
1/2 cup roughly chopped red onion
A handful of snow peas - trimmed
1/2 red bell pepper – cut into thin strips
For the sauce:
1 tablespoon rice vinegar
2 tablespoon low sodium soy sauce
2 tsp dark soy sauce
2 teaspoons Chinese rice wine, or dry sherry (optional)
1/2 tablespoon brown sugar
2 tsp cornstarch
Method:
1. In a large bowl, toss chicken strips with toasted sesame oil and white pepper. Marinate for 10-15 minutes.
2. In a small bowl, stir together rice vinegar, soy sauce, dark soy sauce, Chinese rice wine (if using), brown sugar and cornstarch. Set aside.
3. Heat a wok or large frying pan over high heat. Add 1 tbsp of oil. When the oil is hot, add the chicken pieces, spreading it out as much as possible. Sear for 1 minute without stirring until the edges are lightly browned, then stir to cook all sides until just cooked through - about 2-3 minutes more. Transfer chicken to a bowl and set aside.
4. Reheat the same wok, swirl in another tablespoon of oil, add in garlic, ginger, and red chili flakes. Stir-fry over low heat for about 10-15 seconds, or until aromatic, taking care not to burn the garlic. Turn up the heat to high, add in snow peas and red onion, and stir-fry for another 30 seconds. Add in red bell pepper, and cook for one minute – making sure to stir and toss the ingredients well. When the vegetables are bright and almost crisp-tender, stir in the cooked chicken. Then take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens. Add in one or two tablespoon of water if needed, toss well, and cook for a further 30 seconds or the mixture is hot and bubbly. Turn heat off, and transfer to a serving plate. Serve hot with steamed rice (brown rice is best).
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