Stir-Fried Chinese Garlic Chicken is a quick and tasty dish that’s full of big flavors. Tender pieces of chicken are cooked up with plenty of garlic, fresh vegetables, and a simple soy sauce blend that brings everything together perfectly. The garlic really shines in this dish, giving it that punchy, aromatic kick that makes it so memorable.
I love making this recipe when I want something healthy but satisfying without spending tons of time in the kitchen. The garlic not only adds flavor but also makes the whole dish smell amazing while it cooks. Plus, it’s super easy to customize by adding your favorite veggies like broccoli, bell peppers, or snap peas to keep it fresh and colorful.
My favorite way to enjoy this stir-fry is over a bed of steamed rice or even noodles for a cozy, complete meal. It’s one of those dishes that everyone asks for seconds on because it’s simple, tasty, and just feels like a warm hug after a busy day. Stir-Fried Chinese Garlic Chicken is definitely going to be a regular on my dinner rotation!
Key Ingredients & Substitutions
Chicken: I like using chicken thighs because they stay tender and juicy. You can swap for chicken breasts if you prefer leaner meat, but watch the cooking time to avoid drying out.
Garlic & Ginger: Fresh garlic and ginger really bring the bold flavors here. Avoid pre-minced versions for the best taste. If you’re short on time, ginger powder can work but use sparingly.
Green Beans: These add a nice crunch and freshness. If you can’t find green beans, snap peas or broccoli florets are good alternatives.
Dried Red Chilies: They add a subtle heat. If you want it less spicy, reduce the amount or remove the seeds. For no heat, omit and add a little sweet bell pepper instead.
Sauces: Soy sauce and oyster sauce give the dish its signature savory and slightly sweet depth. For a vegetarian option, try using mushroom soy sauce and a vegetarian oyster sauce substitute made from mushrooms.
How Do You Keep Chicken Tender and Flavorful in Stir-Fry?
Cooking chicken in a stir-fry can be tricky—you want it cooked through but still soft, not tough. Here’s what works for me:
- Thin Slices: Slice the chicken thinly and evenly for quick, even cooking.
- Marinate: Tossing chicken with soy sauce, cornstarch, and a little pepper helps seal in juices and makes the meat tender.
- High Heat: Use a hot wok or skillet and cook the chicken quickly. Don’t overcrowd the pan; cook in batches if needed.
- Timing: Add the vegetables after the chicken is nearly done to keep them crisp and the chicken juicy.
Equipment You’ll Need
- Wok or large skillet – I prefer a wok because it heats evenly and makes stir-frying smoother.
- Sharp knife – for slicing chicken, garlic, and ginger easily and safely.
- Cutting board – a sturdy surface to prep all ingredients before cooking.
- Measuring spoons and cups – to keep your sauces balanced.
- Mixing bowl – for marinating the chicken.
Flavor Variations & Add-Ins
- Protein swap: Use shrimp, beef, or tofu for different textures and flavors.
- Veggies: Add bell peppers, snap peas, or mushrooms if you want more color and variety.
- Spice level: Increase or decrease dried red chilies or add a splash of chili oil for more heat.
- Extra flavor: Toss in sliced scallions or sprinkle sesame seeds over the finished dish for added freshness and texture.
Stir-Fried Chinese Garlic Chicken
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, thinly sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 6-8 dried red chilies (adjust to taste)
- 6 cloves garlic, finely minced
- 1 small piece ginger (about 1 inch), minced
- 3 tbsp vegetable oil (or peanut oil)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce (for color, optional)
- 1 tsp cornstarch
- 1/2 tsp sugar
- 1/4 cup water or chicken broth
- Salt and pepper to taste
- Cooked white rice, to serve
How Much Time Will You Need?
This recipe is quick and easy, taking about 10-15 minutes for preparation and about 10 minutes to cook. In under 30 minutes, you’ll have a delicious and satisfying meal ready to serve!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, mix the thinly sliced chicken with 1 tablespoon soy sauce, cornstarch, and a pinch of pepper. Stir well so the chicken is evenly coated. Let it sit for about 10-15 minutes to soak in the flavors.
2. Stir-Fry the Aromatics and Chilies:
Heat 2 tablespoons of vegetable or peanut oil in a large wok or skillet over medium-high heat. When the oil is hot, add the dried red chilies. Stir-fry them for about 30 seconds until you smell their fragrant aroma, but be careful not to burn them. Then, add the minced garlic and ginger, stirring for another 20-30 seconds until everything smells wonderful.
3. Cook the Chicken:
Add the marinated chicken to the wok. Stir-fry quickly, letting the chicken cook through and turn slightly golden, which should take around 4-5 minutes.
4. Add Green Beans and Sauce:
Throw in the cut green beans and keep stir-frying for 3-4 minutes until the beans become tender-crisp. Meanwhile, mix the remaining 1 tablespoon soy sauce, oyster sauce, dark soy sauce (if you’re using it), sugar, and water or chicken broth in a small bowl to make the sauce.
5. Combine and Finish Cooking:
Pour the sauce mixture into the wok. Toss everything well so the chicken and vegetables get evenly coated with the sauce. Cook for another 1-2 minutes until the sauce thickens slightly. Taste it and add salt or pepper if needed.
6. Serve:
Take the wok off the heat and serve your delicious Stir-Fried Chinese Garlic Chicken hot over a bed of steamed white rice. Enjoy!
Can I Use Frozen Chicken for This Stir-Fry?
Yes, you can use frozen chicken, but make sure it’s fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method to speed things up. Pat the chicken dry to prevent extra moisture in the stir-fry.
What Can I Substitute for Green Beans?
If you don’t have green beans, snap peas, broccoli florets, or bell peppers make great alternatives. Just adjust the cooking time to keep them tender-crisp.
Can I Make This Dish Ahead of Time?
Absolutely! You can prep and marinate the chicken in advance and store it in the fridge for up to 24 hours. Cook everything fresh when ready for the best texture and flavor.
How Should I Store Leftovers?
Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in a wok or skillet over medium heat, adding a splash of water if needed to loosen the sauce.