Description
A flavorful and quick Stir-Fried Chinese Garlic Chicken recipe featuring tender chicken breast strips marinated in soy and oyster sauces, wok-tossed with aromatic garlic, ginger, and colorful bell peppers, finished with a touch of sesame oil and spring onions for a classic Chinese-inspired dish perfect 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
Vegetables and Aromatics
- 10 cloves garlic, finely chopped
- 2 tablespoons fresh ginger, minced
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 spring onions, chopped
Sauces and Oils
- 4 tablespoons vegetable oil
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon sesame oil
Seasoning
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a mixing bowl, combine the chicken strips with 3 tablespoons of soy sauce, oyster sauce, and cornstarch. Mix well and let it marinate for at least 20 minutes in the refrigerator to tenderize and infuse flavors.
- Heat the Oil and Aromatics: Heat a wok or large frying pan over medium-high heat and add 2 tablespoons of vegetable oil. Add the finely chopped garlic and minced ginger, stir-frying for about 30 seconds until fragrant but not browned to release their aromas.
- Cook the Chicken: Increase the heat to high. Add the marinated chicken strips to the wok, stir-frying until they are well-browned and fully cooked through, about 5-6 minutes. Once cooked, remove the chicken from the wok and set it aside.
- Stir-Fry the Vegetables: In the same wok, add the remaining 2 tablespoons of vegetable oil. Add the sliced onion, red bell pepper, and green bell pepper. Stir-fry for about 3 minutes until the vegetables are slightly tender yet still crisp to maintain texture.
- Combine Chicken and Sauces: Return the cooked chicken to the wok with the vegetables. Add the light soy sauce, dark soy sauce, and rice wine or dry sherry. Stir-fry for another 2 minutes until everything is well combined and heated through, allowing flavors to meld.
- Finish and Garnish: Drizzle the stir-fry with sesame oil and sprinkle the chopped spring onions on top. Season with salt and pepper to taste. Toss everything together briefly to combine the flavors.
- Serve: Serve the stir-fried garlic chicken hot, ideally accompanied by steamed rice or noodles for a complete meal.
Notes
- Marinating the chicken for at least 20 minutes enhances tenderness and flavor penetration.
- Use a wok or large frying pan for even heat distribution and quick stir-frying.
- Be careful not to overcook the garlic and ginger to avoid bitterness.
- Adjust soy sauce quantities according to your preferred saltiness level.
- Substitute rice wine with dry sherry or omit for a non-alcoholic version.
- Vegetable oil can be replaced with peanut or canola oil for different flavor profiles.
- Serve immediately for the best texture and taste.
