Stir-Fried Chinese Garlic Chicken is a simple, tasty dish that brings together tender pieces of chicken with a burst of garlic flavor. The chicken gets cooked quickly in a hot pan, keeping it juicy and coated in a slightly sticky garlic sauce that’s full of depth without being too heavy. It’s one of those meals that comes together fast but feels special because of the bold taste and that wonderful garlic aroma.
I love making this on busy weeknights because it’s both easy and satisfying. One of my favorite things about this recipe is how the garlic doesn’t overpower but instead kind of sings alongside a little soy sauce and a touch of sweetness. If you’re like me, you might find yourself sneaking bites while you stir everything together. Pro tip: don’t forget to keep the garlic moving in the pan so it toasts gently and stays bright, not burnt.
What really makes this dish a hit at my table is how well it pairs with steamed rice or some simple stir-fried vegetables on the side. It feels like a complete meal in no time. Plus, the leftovers reheat nicely for next-day lunches, which always gives me a little happy dance because it’s just so good the second time around. If you ever want a garlic fix that’s fresh, quick, and made with love, this chicken is the way to go.
Key Ingredients & Substitutions
Chicken: I prefer thighs for their juiciness and flavor, but breasts work fine if you want leaner meat. Just don’t overcook them to keep the chicken tender.
Garlic: This recipe shines because of garlic’s strong aroma. Use fresh garlic for the best flavor. If you’re short on time, garlic paste can work, but add it later to avoid burning.
Asparagus: Adds a nice crunch and fresh taste. You can swap it with snap peas, green beans, or bell peppers for variety or based on what you have on hand.
Soy Sauce & Oyster Sauce: These create the salty, umami base. Use low-sodium soy sauce if watching salt, and you can substitute vegetarian oyster sauce for a plant-based version.
How Do You Keep Garlic from Burning in Stir-Fry?
Garlic burns easily and turns bitter, so it’s key to manage heat and timing:
- Use medium-high heat, not too hot, especially when adding garlic.
- Add garlic just after the oil is hot but before the other ingredients.
- Keep garlic moving by stirring constantly so it cooks evenly without sticking or burning.
- Add vegetables soon after garlic softens and becomes fragrant, which helps prevent overcooking.
These tips ensure your dish has that rich, fresh garlic flavor without bitterness. I follow them every time, and they work like a charm!
Equipment You’ll Need
- Large wok or skillet – I like it because it heats quickly and cooks everything evenly, making stir-frying easier.
- Chef’s knife – for chopping chicken, vegetables, and garlic easily and safely.
- Cutting board – to have a dedicated space for prep and keep things organized.
- Measuring spoons and cups – for precise sauce measurements to get the right flavor balance.
- Small bowl – for mixing the sauce ingredients before adding to the stir-fry.
- Stir spoon or spatula – to move ingredients around in the pan without breaking up the chicken.
Flavor Variations & Add-Ins
- Swap chicken for tofu or shrimp for a different protein and a vegetarian or seafood version.
- Add bell peppers, carrots, or broccoli for more color and crunch.
- Enhance flavor with a splash of rice vinegar or a squeeze of lime at the end for brightness.
- Sprinkle some crushed red pepper flakes or sesame seeds for extra heat and texture.
Stir-Fried Chinese Garlic Chicken
Ingredients You’ll Need:
For the Chicken and Sauce:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 4-5 garlic cloves, minced
- 2 tbsp vegetable oil or peanut oil
- 1-2 red chili peppers, thinly sliced (adjust to taste)
- 3 green onions (scallions), sliced (separate white and green parts)
- 2 tbsp soy sauce (light)
- 1 tbsp oyster sauce
- 1 tsp sugar
- ½ tsp freshly ground black pepper
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for sauce thickening)
For the Vegetables and Serving:
- 1 cup asparagus, cut into 2-inch pieces
- 4 cups cooked jasmine rice (for serving)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and around 15 minutes to cook. Including time to prepare the rice, plan for roughly 30 minutes total. It’s a quick and satisfying meal you can have on the table in no time!
Step-by-Step Instructions:
1. Cook the Rice:
Start by cooking your jasmine rice according to the package instructions. Once done, keep it warm for serving.
2. Prepare the Sauce:
In a small bowl, mix together soy sauce, oyster sauce, sugar, and black pepper. Set this aside—you’ll add it later to the stir-fry.
3. Cook the Chicken:
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the chicken pieces and stir-fry, moving them around so they cook evenly, until golden and cooked through (about 5-7 minutes). When ready, remove the chicken from the pan and set it aside.
4. Sauté Garlic and Vegetables:
Add the remaining oil to the pan. Add minced garlic and the white parts of the green onions. Stir constantly to keep garlic from burning. Once fragrant and lightly golden, toss in the asparagus pieces. Stir-fry these veggies for about 2-3 minutes until they turn tender-crisp.
5. Combine Ingredients:
Return the cooked chicken to the pan along with the sliced red chilies. Stir everything together well.
6. Add Sauce and Thicken:
Pour the prepared sauce over the chicken and vegetables, stirring to coat everything evenly. If you want a thicker sauce, add the cornstarch mixed with water and cook for another minute until the sauce thickens slightly.
7. Finish and Serve:
Remove the pan from heat. Garnish with the green parts of the sliced green onions. Serve the flavorful garlic chicken hot over the cooked jasmine rice. Enjoy!
Can I Use Frozen Chicken for This Stir-Fry?
Yes! Just make sure to thaw it completely in the fridge overnight or in cold water before cooking. Pat the chicken dry to avoid extra moisture that can affect the stir-fry texture.
Can I Substitute the Asparagus with Other Vegetables?
Absolutely! Snap peas, green beans, broccoli, or bell peppers make great alternatives—just adjust the cooking time slightly based on the vegetable you choose.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the sauce has thickened too much.
Can I Make This Recipe Spicier or Milder?
Yes! Adjust the amount of red chili peppers to your liking, or remove the seeds for less heat. For milder flavor, omit the chilies entirely and add a little extra garlic or a squeeze of lime for brightness.
