Stir-Fried Chinese Garlic Chicken is a simple, tasty dish that’s full of flavor and super quick to make. The star here is the garlic, which works its magic alongside tender chicken pieces and some crisp veggies. It’s got that perfect balance of savory and a little bit spicy, all wrapped together in a delicious sauce that coats every bite.
I love making this dish when I’m short on time but still want something satisfying and homemade. The best part is that it comes together fast, and I can easily switch up the veggies depending on what’s in my fridge. When I cook it, my kitchen smells amazing from all the garlic and ginger sizzling away—it’s always a nice welcome home after a busy day.
My favorite way to enjoy Stir-Fried Chinese Garlic Chicken is with a bowl of steamed rice or some simple noodles. It’s a meal that feels cozy and fresh at the same time, and everyone who tries it usually asks for seconds. This is one of those dishes I keep coming back to again and again because it’s easy, delicious, and just feels right.
Key Ingredients & Substitutions
Chicken breast: This cut cooks quickly and stays tender in stir-fries. If you’d like juicier meat, use chicken thighs instead—they add a bit more flavor and stay moist.
Garlic: The heart of this dish! Fresh garlic works best for that strong, punchy flavor. You can use garlic paste if short on time but add a little less to avoid overpowering.
Soy sauce: Low sodium soy sauce helps control the saltiness. If you prefer gluten-free, tamari is a great alternative that tastes similar.
Oyster sauce: This adds rich umami notes but can be left out if needed. For a vegetarian version, replace with mushroom sauce or more soy sauce and a pinch of sugar.
Rice vinegar: Gives a mild tang that balances the flavors. You can swap with white vinegar or lemon juice but use less to keep the acidity gentle.
How Do You Avoid Burning Garlic While Stir-Frying?
Burning garlic can turn it bitter and ruin the flavor. Here’s how to keep it just right:
- Heat your pan and oil until hot but not smoking.
- Add the minced garlic last before the chicken, and stir constantly.
- Cook garlic for only 20-30 seconds until fragrant—watch it closely!
- Once you see the garlic lightly golden, add the chicken quickly to stop cooking the garlic more.
These simple steps keep garlic perfectly cooked and full of flavor without burning.
Equipment You’ll Need
- Large skillet or wok – I recommend it because it heats evenly and lets you toss the ingredients easily.
- Measuring spoons and cups – helps you add just the right amount of sauces and liquids.
- Mixing bowl – for whisking the sauce ingredients together.
- Spatula or wooden spoon – perfect for stirring everything without scratching the pan.
- Rice cooker or pot – to cook the rice quickly and evenly.
Flavor Variations & Add-Ins
- Replace chicken with shrimp or thinly sliced beef for different proteins that cook quickly.
- Give it a spicy kick by adding red pepper flakes or a splash of chili oil.
- Mix in crunchy vegetables like bell peppers, snap peas, or carrots for extra texture and color.
- Use hoisin sauce instead of oyster sauce for a sweeter, richer flavor.
Stir-Fried Chinese Garlic Chicken
Ingredients You’ll Need:
For the Chicken and Sauce:
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tbsp vegetable oil or peanut oil
- 6 cloves garlic, finely minced
- 1 tsp fresh ginger, minced (optional for added flavor)
- 1/4 cup low sodium soy sauce
- 1 tbsp oyster sauce (optional, but recommended)
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/4 cup water or chicken broth
- 1 tsp cornstarch
- 3 green onions, chopped, for garnish
For Serving:
- Cooked white rice
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10 minutes to cook, so you can have a fresh and delicious meal ready in around 20 minutes. Perfect for quick weeknight dinners!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, combine the soy sauce, oyster sauce, rice vinegar, sugar, and water (or chicken broth). Stir well until the sugar dissolves. Then, mix in the cornstarch to help thicken the sauce later. Set this aside while you cook the chicken.
2. Cook the Garlic and Chicken:
Heat the vegetable or peanut oil in a large skillet or wok over medium-high heat until it’s hot and shimmering. Add the minced garlic and ginger (if using), stirring quickly for about 30 seconds until fragrant but not browned. Immediately add the chicken pieces and stir-fry for 5 to 7 minutes, until the chicken is cooked through and has a nice light golden color.
3. Add Sauce and Finish Cooking:
Pour the prepared sauce over the chicken in your pan. Stir everything well so the sauce coats each piece. Let it cook for another 2 to 3 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
4. Serve:
Remove from heat and sprinkle the chopped green onions over the top for a fresh touch. Serve your garlic chicken hot over steamed white rice for a complete and satisfying meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breast, but make sure to thaw it completely in the refrigerator overnight before cooking. Pat the chicken dry to remove excess moisture for better browning.
Can I Make Stir-Fried Chinese Garlic Chicken Ahead of Time?
Absolutely! You can prepare the sauce and cook the chicken ahead, then store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave before serving.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm the dish gently and add a splash of water or broth if the sauce has thickened too much.
What Are Some Good Substitutions for Oyster Sauce?
If you don’t have oyster sauce, you can use hoisin sauce for a sweeter flavor or mushroom stir-fry sauce for a vegetarian-friendly option. Soy sauce alone also works but slightly changes the taste.