Stir-Fried Chinese Garlic Chicken
Tender chicken thighs with crisp bell peppers in a glossy garlic-ginger sauce. This healthy Chinese stir fry comes together in 20 minutes and beats any takeout.
Equipment
- Large wok or heavy skillet
- Cutting Board
- Chef’s Knife
- Mixing bowls
- Whisk
Ingredients
- 1.5 pounds boneless skinless chicken thighs cut into 1-inch pieces
- 2 tablespoons light soy sauce divided
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon cornstarch plus 1 teaspoon for sauce
- 1 teaspoon neutral oil for velveting
- 3 tablespoons neutral oil for stir-frying
- 6 cloves garlic finely minced
- 1 tablespoon fresh ginger grated
- 1 whole red bell pepper sliced into thin strips
- 1 whole green bell pepper sliced into thin strips
- 3 tablespoons low-sodium chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon honey or brown sugar
- 1 teaspoon toasted sesame oil
- 2 whole green onions sliced for garnish
- 1 teaspoon toasted sesame seeds for garnish
Instructions
- Velvet the chicken: In a medium bowl, toss chicken thighs with 1 tablespoon soy sauce, Shaoxing wine, 1 tablespoon cornstarch, and 1 teaspoon neutral oil. Let sit for 15 minutes.
- Make the sauce: Whisk together chicken broth, oyster sauce, honey, remaining 1 tablespoon soy sauce, and 1 teaspoon cornstarch in a small bowl. Set aside.
- Stir-fry the chicken: Heat a large wok over high heat until nearly smoking. Add 2 tablespoons oil and swirl to coat. Add chicken in a single layer. Cook undisturbed for 90 seconds, then stir-fry for 2 minutes until mostly cooked. Remove to a plate.
- Cook the vegetables: Add remaining 1 tablespoon oil to the wok. Stir-fry bell pepper strips for 2 minutes until crisp-tender. Push to the side and add minced garlic and grated ginger to the center. Cook for 30 seconds until fragrant, then mix together.
- Combine and finish: Return chicken to the wok. Give the sauce a quick stir and pour over everything. Toss continuously for 1 to 2 minutes until sauce thickens and coats everything. Finish with toasted sesame oil. Garnish with green onions and sesame seeds. Serve immediately over jasmine rice.
Notes
- Pat chicken completely dry before velveting for better browning
- Cut all vegetables to similar sizes for even cooking
- Have rice cooked before starting the stir-fry
- Don't overcrowd the wok or you'll steam instead of sear
- For extra heat, add 2-3 dried red chilies with the garlic