Stir-Fried Chinese Garlic Chicken is a quick and tasty dish filled with tender pieces of chicken cooked in a rich, garlicky sauce. The chicken stays juicy while absorbing the bold flavors of fresh garlic, soy sauce, and a touch of sweetness. The stir-fry finish keeps the veggies crisp and full of color, making it as pretty as it is delicious.
I love making this dish when I want something fast but still full of flavor. The garlic really shines here—it’s punchy without overpowering the chicken, and cooking everything quickly over high heat means the flavors stay bright and fresh. Sometimes, I add a sprinkle of chopped scallions or a dash of chili flakes to give it a little extra kick, depending on my mood.
My favorite way to serve this garlic chicken is over steaming hot jasmine rice or alongside some simple stir-fried greens. It’s one of those dishes that feels like comfort food but comes together in no time, perfect for busy weeknights or when you want to impress without fuss. I bet once you try it, it’ll become a regular in your rotation too!
Key Ingredients & Substitutions
Chicken: I like using thighs because they stay juicy and tender, but breasts work fine too if you prefer leaner meat. Cutting it into bite-sized pieces helps it cook quickly and evenly.
Garlic and Ginger: These are the heart of the dish. Fresh garlic and ginger give bold flavor and aroma. If you don’t have fresh ginger, you can use a small pinch of ground ginger but fresh is best.
Soy Sauce & Oyster Sauce: These add saltiness and depth. Use low-sodium soy if you want less salt. For oyster sauce, mushroom sauce is a good vegetarian substitute.
Shaoxing Wine: It adds a nice touch of umami. Dry sherry or even mirin can work as substitutes if you don’t have Shaoxing wine.
Vegetables: Mushrooms and onions bring texture and mild sweetness. Feel free to swap mushrooms with bell peppers or snap peas for some crunch.
How Do You Achieve Perfect Tender, Crispy Chicken in a Stir-Fry?
Getting the chicken tender on the inside and lightly crispy outside is the trick here. Here’s how I do it:
- Marinate the chicken with soy sauce and Shaoxing wine first—this adds flavor and helps tenderize it.
- Use a hot wok or pan with plenty of oil. Make sure the oil is shimmering before adding chicken.
- Don’t overcrowd the pan—work in batches if needed. Crowding traps moisture and steams the chicken instead of frying it.
- Let the chicken pieces sear on one side without stirring for about a minute to develop a nice crust.
- Keep stirring after the sear to cook evenly but quickly, so the chicken stays juicy.
This method locks in juices while creating that tasty browned outside that makes stir-fried chicken so good!
Equipment You’ll Need
- Wok or large skillet – I recommend this because it heats quickly and cooks ingredients evenly, giving a nice stir-fry texture.
- Sharp knife and cutting board – makes chopping garlic, ginger, chicken, and vegetables easy and safe.
- Measuring spoons and cups – helps you add the right amount of sauces and seasoning.
- Mixing bowl – for marinating the chicken, keeping everything organized.
- Spatula or wooden spoon – perfect for stirring everything quickly and evenly during cooking.
Flavor Variations & Add-Ins
- Spice it up with chili flakes or fresh chopped chili peppers for extra heat.
- Use different proteins like shrimp, beef strips, or tofu for variety.
- Add colorful vegetables like bell peppers, snap peas, or broccoli for more crunch and nutrition.
- Mix in a splash of sesame oil at the end for a toasted, nutty flavor.
How to Make Stir-Fried Chinese Garlic Chicken
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 3 tbsp vegetable oil (or peanut oil)
- 8-10 cloves garlic, finely minced
- 1-inch piece fresh ginger, finely minced (optional but recommended)
- 1 cup mushrooms, sliced
- 1 small onion, chopped into chunks
- 3 green onions (scallions), chopped (separate white and green parts)
- 1-2 small red chili peppers, finely chopped (optional, for heat)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp sugar
- 1/2 tsp ground white pepper or black pepper
- 1/2 tsp sesame oil
- 1 tbsp water or chicken broth
- Fresh cilantro or extra green onions for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and marinate the chicken, plus 10 minutes to cook. In total, you’ll spend around 25 minutes from start to finish.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, mix the chicken pieces with 1 tablespoon soy sauce, Shaoxing wine, and a pinch of pepper. Let it sit for about 15 minutes while you get the other ingredients ready.
2. Prepare the Aromatics and Vegetables:
Heat your wok or large skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Toss in the minced garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds or until fragrant but not browned.
3. Stir-Fry the Vegetables:
Add the sliced mushrooms, chopped onions, and optional chili peppers. Cook, stirring often, for 2-3 minutes until the onions soften and the mushrooms release their moisture.
4. Cook the Chicken:
Push the veggies to the side of the pan. Pour the remaining tablespoon of oil in the empty space and add the marinated chicken pieces. Let the chicken sear without stirring for about 1 minute. Then stir-fry continuously for another 4-6 minutes until cooked through and lightly golden.
5. Combine and Finish the Sauce:
Mix the vegetables and chicken together. Add the remaining soy sauce, oyster sauce, sugar, water or broth, and ground pepper. Stir everything well to coat the chicken and veggies evenly. Cook for 1-2 more minutes to let the sauce thicken and flavors blend.
6. Final Touches and Serve:
Turn off the heat and drizzle sesame oil over the dish. Toss gently to combine. Transfer to a serving bowl and sprinkle the chopped green parts of the scallions and fresh cilantro if you like. Serve hot with steamed jasmine rice or your favorite greens.
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight and pat it dry before marinating. This helps prevent extra moisture that can affect the stir-fry’s texture.
Can I Swap the Chicken for Another Protein?
Absolutely! Shrimp, beef strips, or firm tofu all work well. Adjust cooking times accordingly—shrimp and tofu cook quickly, while beef may need a bit longer.
How Should I Store Leftovers?
Store leftover garlic chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the chicken tender and avoid drying it out.
What Vegetables Can I Add or Substitute?
Feel free to add bell peppers, snap peas, broccoli, or carrots for more color and crunch. Just add them during the vegetable stir-fry step, adjusting cooking time based on their firmness.
