Stir-Fried Chinese Garlic Chicken is a dish full of bold flavors and quick cooking goodness. The tender chicken pieces are cooked with plenty of fragrant garlic and a savory sauce that brings everything together. The combination of garlic, soy sauce, and a touch of sweetness makes this dish a favorite for busy weeknights or anytime you crave something tasty and fast.
I love making this chicken because it’s so simple, yet it tastes like you spent hours in the kitchen. One tip I always follow is to make sure the garlic is finely chopped and cooked just right so it’s golden and aromatic without burning. That little step takes the flavor up a notch and fills the kitchen with a wonderful smell that gets everyone excited to eat.
My favorite way to enjoy this stir-fried chicken is over a bed of steamed rice or alongside some crunchy stir-fried vegetables. It’s a perfect meal that feels homemade and comforting. This dish also reminds me of warm gatherings where sharing good food makes everything feel a bit cozier, and I hope it brings that same feeling to your table.
Key Ingredients & Substitutions
Chicken: I prefer thighs here because they stay juicy and tender, but breasts work well too if you trim excess fat. If you want a lighter option, tofu or tempeh can be great substitutes.
Garlic: Fresh garlic is essential for that strong, aromatic flavor. Mince it finely to release its oils quickly when stir-frying. Avoid pre-minced garlic in jars; the fresh stuff really makes a difference.
Snap peas or snow peas: These add a nice crunch and sweetness. If you don’t have them, green beans or bell peppers can work as alternatives for a similar texture and color.
Soy sauce & oyster sauce: These create the salty, umami base. For a vegetarian or vegan version, use mushroom soy sauce or a plant-based oyster sauce made from mushrooms.
How Can I Get Perfectly Cooked Chicken Without Dryness?
Chicken can dry out quickly in stir-fries, so here’s how to keep it juicy and tender:
- Cut chicken into even bite-sized pieces for quick, uniform cooking.
- High heat is key: use a hot wok or skillet so the chicken sears quickly, locking in juices.
- Don’t crowd the pan—cook in batches if needed to avoid steaming instead of frying.
- Let the chicken sit undisturbed for a minute or two when added so it gets a nice sear before stirring.
- Finish by tossing with veggies and sauce briefly; overcooking here can toughen the meat.
Following these steps helps keep your chicken tender and full of flavor every time.
Equipment You’ll Need
- Wok or large skillet – I recommend a wok because it heats evenly and helps stir-frying stay quick and easy.
- Sharp knife and cutting board – makes chopping garlic, chicken, and vegetables safe and simple.
- Measuring spoons and small bowl – handy for mixing sauces and measuring ingredients precisely.
- Slotted spoon or spatula – useful for stirring, flipping, and removing cooked chicken and veggies from the pan.
- Steaming rice cooker or pot – if you’re serving over rice, having rice ready makes the meal complete.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for extra juiciness and flavor.
- Trying ground chicken or turkey works well for a different texture and quick cooking.
- Add sliced bell peppers, carrots, or broccoli for more vegetables and color.
- Mix in a splash of rice vinegar or a pinch of sugar during the sauce step to add brightness or sweetness.
How to Make Stir-Fried Chinese Garlic Chicken
Ingredients You’ll Need:
For The Chicken & Veggies:
- 1 lb (450g) boneless, skinless chicken breast or thigh, cut into bite-sized pieces
- 1 cup snap peas or snow peas, trimmed
- 1 medium onion, sliced
- 4-5 cloves garlic, minced finely
- 2-3 dried red chilies (adjust based on heat preference)
- 1 tablespoon ginger, minced (optional)
For The Sauce:
- 2 tablespoons vegetable oil or peanut oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon hoisin sauce (optional for sweetness)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for slurry)
- Salt and pepper to taste
- Cooked jasmine or white rice, to serve
How Much Time Will You Need?
This dish comes together quickly with about 10 minutes of prep time and 10-15 minutes to cook. So, in roughly 20-25 minutes, you’ll have a tasty garlic chicken stir-fry ready to enjoy!
Step-by-Step Instructions:
1. Prep the Chicken and Sauce:
Cut the chicken into bite-sized pieces and season with a little salt and pepper. In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce (if using), and sesame oil. Set this savory sauce mixture aside.
2. Heat and Sauté Aromatics:
Heat the vegetable or peanut oil in a wok or large skillet over high heat until it starts to shimmer. Toss in the dried red chilies and stir quickly for just a few seconds to release their aroma—but be careful not to burn them. Next, add the minced garlic (and ginger if you like). Stir-fry for about 30 seconds until fragrant and lightly golden.
3. Cook the Chicken:
Add the chicken pieces to the wok, spreading them out so they aren’t crowded. Let them sear without stirring for about 2 minutes, then stir-fry until the chicken is cooked through and starting to brown, about 4-5 minutes total.
4. Add Vegetables and Sauce:
Stir in the sliced onions and snap peas. Cook together for another 2-3 minutes until veggies are tender but still crisp. Pour in your prepared sauce and stir well to coat everything evenly.
5. Finish and Serve:
Mix the cornstarch slurry one last time and pour it into the pan. Stir quickly to thicken the sauce slightly, about 1 minute. Taste and adjust salt and pepper if needed. Remove the stir-fry from heat and serve immediately, ideally over warm steamed rice for a full meal.
Can I Use Frozen Chicken for This Stir-Fry?
Yes, but make sure to fully thaw the chicken first in the refrigerator overnight. Pat it dry before cooking to prevent excess moisture, which can cause steaming instead of searing.
Can I Substitute the Snap Peas with Other Vegetables?
Absolutely! Green beans, bell peppers, or broccoli all work well as crunchy, colorful alternatives in this stir-fry.
How Should I Store Leftovers?
Store any leftover stir-fried chicken in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce thickens too much.
Is It Possible to Make This Dish Gluten-Free?
Yes! Use tamari or a gluten-free soy sauce and make sure your oyster sauce or its substitute is gluten-free. This way, the dish stays tasty and friendly for gluten-sensitive diets.