Garlic Chicken Stir Fry
Get ready to savor a delightful Garlic Chicken Stir Fry that's packed with protein and bursting with flavor! Tender chicken breast meets vibrant veggies and a mouthwatering garlic sauce, making this dish a quick and satisfying meal. Whip it up in just 30 minutes for a weeknight dinner that will impress your taste buds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- garlic
- onions
- scallions
- water
🥩Meat & Seafood(2)
- chicken bouillon
- cubed thicky boy thighs
🫙Pantry Staples(3)
- cornstarch
- riceoptional
- sugar
🧂Spices & Seasonings(1)
- salt
🍯Sauces & Condiments(3)
- dark soy sauce
- light soy sauce
- oyster sauce
📦Other(1)
- Shaoxing wine
👨🍳 Instructions
- 1
Marinate cubed thicky boy thighs in Shaoxing wine, salt, and cornstarch for 15 minutes.
- 2
Finely mince garlic, cut onions into thick wedges, and cut scallions into half-inch pieces, separating the whites and greens.
- 3
Combine dark soy sauce, light soy sauce, oyster sauce, chicken bouillon, sugar, and water for the sauce.
- 4
Heat the pan and add chicken, browning for about five minutes before removing.
- 5
In the same pan, add onions, garlic, and scallion whites, cooking for two minutes or until soft.
- 6
Add chicken and sauce, stirring until the sauce thickens, then add scallion greens and cook until wilted.
- 7
Serve chicken over a bowl of rice or as is.
💡 Pro Tips
- ✓Velvet your chicken thighs by marinating in 1 tablespoon cornstarch per pound of meat - this creates a protective protein coating that keeps chicken tender at high stir-fry temperatures (400°F+).technique1 tbsp cornstarch per pound
- ✓Heat your wok or pan to 450-500°F before adding chicken so proteins sear immediately and create fond without steaming, which happens below 300°F.technique450-500°F
- ✓Add garlic only after onions have cooked for 1-2 minutes because garlic burns at 280°F while onions need 320°F+ to properly caramelize.timing280°F burn point
- ✓Mix your sauce completely before cooking begins - cornstarch in the marinade will help thicken the final sauce through gelatinization when it hits 185°F.technique185°F gelatinization
- ✓Reserve scallion greens until the final 30 seconds of cooking to preserve their bright color and crisp texture, as chlorophyll breaks down rapidly above 140°F.timing30 seconds, 140°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Garlic Chicken Stir Fry
Get ready to savor a delightful Garlic Chicken Stir Fry that's packed with protein and bursting with flavor! Tender chicken breast meets vibrant veggies and a mouthwatering garlic sauce, making this dish a quick and satisfying meal. Whip it up in just 30 minutes for a weeknight dinner that will impress your taste buds!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- garlic
- onions
- scallions
- water
🥩Meat & Seafood(2)
- chicken bouillon
- cubed thicky boy thighs
🫙Pantry Staples(3)
- cornstarch
- riceoptional
- sugar
🧂Spices & Seasonings(1)
- salt
🍯Sauces & Condiments(3)
- dark soy sauce
- light soy sauce
- oyster sauce
📦Other(1)
- Shaoxing wine
👨🍳 Instructions
- 1
Marinate cubed thicky boy thighs in Shaoxing wine, salt, and cornstarch for 15 minutes.
- 2
Finely mince garlic, cut onions into thick wedges, and cut scallions into half-inch pieces, separating the whites and greens.
- 3
Combine dark soy sauce, light soy sauce, oyster sauce, chicken bouillon, sugar, and water for the sauce.
- 4
Heat the pan and add chicken, browning for about five minutes before removing.
- 5
In the same pan, add onions, garlic, and scallion whites, cooking for two minutes or until soft.
- 6
Add chicken and sauce, stirring until the sauce thickens, then add scallion greens and cook until wilted.
- 7
Serve chicken over a bowl of rice or as is.
💡 Pro Tips
- ✓Velvet your chicken thighs by marinating in 1 tablespoon cornstarch per pound of meat - this creates a protective protein coating that keeps chicken tender at high stir-fry temperatures (400°F+).technique1 tbsp cornstarch per pound
- ✓Heat your wok or pan to 450-500°F before adding chicken so proteins sear immediately and create fond without steaming, which happens below 300°F.technique450-500°F
- ✓Add garlic only after onions have cooked for 1-2 minutes because garlic burns at 280°F while onions need 320°F+ to properly caramelize.timing280°F burn point
- ✓Mix your sauce completely before cooking begins - cornstarch in the marinade will help thicken the final sauce through gelatinization when it hits 185°F.technique185°F gelatinization
- ✓Reserve scallion greens until the final 30 seconds of cooking to preserve their bright color and crisp texture, as chlorophyll breaks down rapidly above 140°F.timing30 seconds, 140°F