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Stir-Fried Chicken with Chinese Garlic Sauce

Stir-Fried Chicken with Chinese Garlic Sauce by SeasonWithSpice.com

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.

Stir-Fried Chicken with Chinese Garlic Sauce by SeasonWithSpice.com

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.

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Stir-Fried Chicken with Chinese Garlic Sauce
by Season with Spice
Serve 3-4

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

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).

And if you're looking for more delicious chicken stir-fry ideas, click on the images below for our popular recipes on Season with Spice:

korean chicken stir fry recipe by SeasonWithSpice.com


happyvalleychow said...

That looks absolutely fantastic with some great colors. Perfect stir fry!

Happy Blogging!
Happy Valley Chow

Nami said...

I was going to make chicken katsu tonight but now I am going to change to this one!!!! LOOKS so good. I need to make extra rice because this dish will be popular in my house! I LOOOOVE garlic sauce. Simple and easy, and delicious. Yummy photos too!

Julia // A Cedar Spoon said...

These flavors look amazing. I love stir frys!

mjskit @mjskitchen.com said...

This looks SO good that I'm tempted to make it for breakfast this morning. :) I can taste the sweet and spicy, the garlic and ginger - YUM! This dish does remind that it's snow pea season, so I've just added them my list. What a great dish for supper tonight! Hope you two have a fun and wonderful weekend!

Kankana said...

This is totally my kinda food! Love the spicy kick and the gorgeous red color of the sauce. Mouthwatering!

Season with Spice said...

Chicken Katsu sounds good too, Nami!

Season with Spice said...

Thanks Julia!

karrie said...

This looks so good. I will be making this for dinner tomorrow. Can't wait.

Season with Spice said...

Thanks Karrie. Have a great one!

SeasonWithSpice said...

Looks soooo good! Was wondering, is there a huge difference between Chinese and Japanese rice wine? I can never seem to get into Chinatown for the Chinese one...

SeasonWithSpice said...

I made this tonight and it tastes pretty good. Only problem I had was the garlic. I would put the veggies and chicken in the pan before i put the garlic, pepper, ginger mixture in. Mine burned pretty fast and I think it altered the taste.

SeasonWithSpice said...

Thanks for trying out the recipe, Kg!

You brought up a very good point. In Chinese/ Asian cooking, you will find that the aromatic ingredients such as garlic, ginger and scallions are commonly added into the oil once the wok is being heated. This is to allow the aromatics to infuse the oil with its flavors. A good control of the temperature, timing and the speed of stir-frying all play important parts. In this instance, you want to make sure the heat is low when you cook the garlic. Once the garlic has slightly softened and the oil is fragrant, you want to quickly add in the vegetables/ meat, crank the heat up and toss everything together quickly. But as you know, sometimes easier said than done, especially with everyone using different types of cooking equipment, such as an electric stove, or different types of pans. Always some adjustments needed for what you're working with in your kitchen.

Hope this helps, and you give the recipe another try.

SeasonWithSpice said...

We made this tonight without the rice wine (didn't have any), lemon (don't like) and chili flakes (too spicy for kids) and wow oh wow! We LOVED this! It is definitely going into our regular dinner rotation. Thanks for such an amazing recipe!

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