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Chicken with Garlic Sauce

By Maggie Zhu
5 from 4 votes
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2 to 4 servings
Chicken with garlic sauce is a super easy takeout style dish that’s perfect for your weekday dinner. The tender juicy chicken and crisp peppers are brought together with a rich, savory, and slightly sweet garlic infused sauce. Whether you’re a seasoned cook or just starting your culinary journey, this dish is a must-try for anyone who loves vibrant, satisfying meals.

Ingredients

Marinating

  • 1 lb (450 g) chicken breasts or thighs , sliced against the grain into 1/4” (5-mm) thick pieces
  • 1 tablespoon Shaoxing wine
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch

Sauce

Stir fry

  • 2 tablespoons peanut oil (or vegetable oil)
  • 4 medium cloves garlic , minced
  • 3 green onions , sliced into 1” (2.5-cm) long pieces, then the white part halved lengthwise
  • 1 red pepper , sliced

Instructions

  • Combine chicken, Shaoxing wine, salt, and cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes.
  • Combine all the sauce ingredients in a small bowl. Mix well and set aside.
  • Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken. Immediately spread the chicken into a single layer using a spatula, with as little overlap as possible. Sear for 30 seconds or so, until the bottom is lightly browned. Flip the chicken. Cook for 15 to 20 seconds. Stir occasionally, until both sides are browned but still a bit pink inside. Transfer the chicken to a plate and set aside.
  • Add the remaining 1 tablespoon of oil to the skillet. Add the garlic. Give it a quick stir until fragrant. Add the green onion white part and peppers. Stir and cook for 20 seconds.
  • Stir the sauce mixture until the cornstarch is dissolved completely, and pour it into the skillet. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon, a few seconds. Add back the cooked chicken and the green onion green part. Quickly stir a few times to coat everything with the sauce. Turn off heat and remove the skillet from the stove. Immediately transfer everything to a big plate so the ingredients won’t keep cooking in the hot skillet. Serve hot as a main dish.

Notes

  1. To make the dish Gluten-Free: Use tamari to replace the light and dark soy sauce. Use dry sherry instead of Shaoxing wine. Your dish will come out lighter in color due to the lack of dark soy sauce, but it should taste good nonetheless.

Nutrition

Serving: 1serving, Calories: 248kcal, Carbohydrates: 12.7g, Protein: 22g, Fat: 12.2g, Saturated Fat: 2.6g, Cholesterol: 62mg, Sodium: 884mg, Potassium: 306mg, Fiber: 0.9g, Sugar: 7.3g, Calcium: 30mg, Iron: 2mg