Stir-Fried Chinese Garlic Chicken is a simple, tasty dish that brings together tender pieces of chicken with lots of fresh garlic and a mix of crunchy veggies. The sauce is light but full of flavor, making every bite a perfect balance of savory and a little bit sweet. It’s a quick stir-fry that’s perfect for busy weeknights when you want something delicious without a lot of fuss.
I love making this dish because it comes together so fast, and the garlic really shines in the sauce. I usually add extra garlic because that punch of flavor makes it feel extra special. It’s one of those recipes that feels homemade but doesn’t keep you tied to the stove, which I really appreciate after a long day.
I like serving this stir-fry over steamed rice or noodles to soak up all the tasty sauce. Sometimes I’ll toss in some green onions and a sprinkle of sesame seeds on top just to add a little texture and color. It’s always a hit at the dinner table, and leftovers taste great reheated for lunch the next day.
Key Ingredients & Substitutions
Chicken: I prefer thighs for juiciness, but breasts work fine too. Both absorb sauce well. For a leaner option, use chicken breast.
Garlic: This dish relies on fresh, minced garlic for its bold flavor. Avoid pre-minced, as it can lack punch.
Dried Red Chili Peppers: These add subtle heat and aroma. You can swap for red pepper flakes or fresh chili if you prefer less heat.
Bok Choy & Shiitake Mushrooms: Bok choy adds crispness and mild bitterness; napa cabbage works too. Shiitakes bring earthiness, but cremini or button mushrooms are good substitutes.
Sauces: Soy and oyster sauce create that classic savory taste. For a vegetarian version, use mushroom soy and vegetarian oyster sauce made from mushrooms.
How Can I Get Perfectly Cooked Chicken and Veggies in a Stir-Fry?
Balancing chicken and vegetables so both cook properly can be tricky. Here’s how I do it:
- Heat oil until shimmering before adding chicken to get a nice sear and lock in juices.
- Cook chicken first until nearly done, then push aside to cook harder vegetables like onions and mushrooms. This prevents overcooked chicken and raw veggies.
- Add tender greens like bok choy last so they stay bright and crisp.
- Use high heat and quick stirring to avoid steaming and keep everything nicely caramelized. Avoid overcrowding the pan.
Following these steps gives a well-cooked dish with juicy chicken and fresh-tasting vegetables.
Equipment You’ll Need
- Wok or large skillet – I recommend this because it heats evenly and lets you toss ingredients quickly.
- Chef’s knife – makes chopping garlic, ginger, and vegetables fast and safe.
- Cutting board – provides a sturdy surface for prepping ingredients.
- Measuring spoons and cups – handy for adding sauces and seasonings accurately.
- Serving bowls or plates – for plating and serving your stir-fry fresh and hot.
Flavor Variations & Add-Ins
- Spice it up with a splash of chili garlic sauce or sriracha for extra heat.
- Switch chicken for beef strips or tofu to change the protein — both work well with the sauce.
- Add vegetables like bell peppers, snap peas, or julienned carrots for more crunch and color.
- Use hoisin sauce or a splash of rice vinegar for different flavor profiles or to add a touch of sweetness or tang.
How to Make Stir-Fried Chinese Garlic Chicken
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 4 tablespoons vegetable oil or peanut oil, divided
- 6-8 cloves garlic, finely minced
- 1 tablespoon ginger, finely minced
- 4-5 dried red chili peppers (adjust to taste)
- 1 small head of bok choy or baby bok choy, chopped
- 1 cup shiitake mushrooms, sliced
- ½ medium onion, sliced
- 2-3 green onions, sliced into 2-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce (optional, for color)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ¼ teaspoon white pepper
- ¼ cup chicken broth or water
- Cooked white rice, for serving
How Much Time Will You Need?
This dish takes about 10 minutes of preparation and 15 minutes to cook. It’s a quick stir-fry packed with flavor, perfect for a speedy weeknight dinner.
Step-by-Step Instructions:
1. Start the Stir-Fry Base
Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat until hot but not smoking. Add the dried red chili peppers and sauté for about 30 seconds until they smell fragrant — watch carefully so they don’t burn!
2. Add Aromatics
Stir in the minced garlic and ginger. Stir-fry quickly for 30-45 seconds until you can really smell their delicious aroma, but don’t let them brown.
3. Cook the Chicken
Turn the heat to high. Add the chicken pieces and cook for 5-6 minutes, stirring often, until the chicken starts to brown and is mostly cooked through.
4. Cook the Vegetables
Push the chicken to one side of the pan. Pour in the remaining 2 tablespoons of oil, then add the sliced onions and mushrooms. Stir-fry them together until tender and lightly caramelized, about 3-4 minutes.
5. Add Greens and Sauce
Mix in the chopped bok choy and green onions. Stir-fry for another 2 minutes until the greens are wilted but still bright and crisp.
In a small bowl, combine the soy sauce, oyster sauce, dark soy sauce (if using), sesame oil, sugar, white pepper, and chicken broth or water. Pour this sauce over the stir-fry and toss everything together. Cook another 1-2 minutes to thicken the sauce and coat all ingredients well.
6. Final Touch and Serve
Taste and adjust the seasoning if needed by adding a bit more soy sauce or pepper. Serve the garlicky stir-fry hot with steamed white rice on the side.
Can I Use Frozen Chicken for This Stir-Fry?
Yes, you can use frozen chicken, but be sure to thaw it completely in the fridge overnight before cooking. This helps the chicken cook evenly and prevents excess moisture in the pan.
Can I Substitute Vegetables in This Recipe?
Absolutely! If you don’t have bok choy or shiitake mushrooms, feel free to use napa cabbage, spinach, bell peppers, snap peas, or any other crunchy veggies you like.
How Should I Store Leftovers?
Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.
Can I Make This Recipe Vegetarian?
Yes! Replace chicken with firm tofu or tempeh, and swap oyster sauce for vegetarian mushroom-based oyster sauce or additional soy sauce to keep it flavorful.