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Stir-Fried Chinese Garlic Chicken

Stir-Fried Chinese Garlic Chicken is a quick and flavorful dish packed with tender chicken strips, crisp vegetables, and a bold sauce infused with garlic, ginger, and chili. Made in under 30 minutes, this recipe is ideal for busy weeknights and brings authentic Chinese takeout flavor straight to your kitchen. Serve with steamed rice for a wholesome, satisfying meal.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4

Ingredients

Chicken Marinade

  • 1 lb chicken breast tenders cut into ½-inch-thin strips
  • 1 tsp toasted sesame oil
  • ¼ tsp ground white pepper

Stir-Fry

  • 2 tbsp peanut oil or vegetable oil divided
  • 5 –6 garlic cloves minced
  • 1 tbsp freshly grated ginger
  • 1 tsp red chili flakes
  • ½ cup roughly chopped red onion
  • A handful of snow peas trimmed
  • ½ red bell pepper thinly sliced

Sauce

  • 1 tbsp rice vinegar
  • 2 tbsp low-sodium soy sauce
  • 2 tsp dark soy sauce
  • 2 tsp Chinese rice wine or dry sherry optional
  • ½ tbsp brown sugar
  • 2 tsp cornstarch

Instructions

  • Marinate chicken with sesame oil and white pepper for 10–15 minutes.
  • Mix all sauce ingredients in a small bowl and set aside.
  • Heat 1 tbsp oil in a hot wok and sear chicken for 1 minute without stirring.
  • Stir and cook chicken for another 2–3 minutes until just cooked; set aside.
  • Add remaining oil to the wok and sauté garlic, ginger, and chili flakes for 10–15 seconds.
  • Increase heat to high and add snow peas and red onion; stir-fry 30 seconds.
  • Add red bell pepper and cook 1 minute until crisp-tender.
  • Return chicken to wok and pour in prepared sauce.
  • Stir until sauce thickens; add 1–2 tbsp water if needed.
  • Cook 30 more seconds, then remove from heat and serve with steamed rice.

Notes

Ingredient Substitutions

  • Swap chicken with thinly sliced beef or pork.
  • Substitute snow peas with snap peas or green beans.
  • Use tamari for a gluten-free version.

Make-Ahead & Storage

  • Store leftovers in an airtight container for 2–3 days.
  • Reheat gently to preserve chicken tenderness.
  • Keep vegetables slightly undercooked if planning for meal prep.

Serving Variations

  • Serve over noodles instead of rice.
  • Add broccoli or mushrooms for extra veggies.
  • Top with sesame seeds or sliced scallions.

Avoid Common Mistakes

  • Don’t overcrowd the wok—cook chicken in a single layer.
  • Don’t burn the garlic; keep heat low when sautéing aromatics.
  • Don’t skip cornstarch; it makes the sauce glossy and thick.