Description
A flavorful and aromatic stir-fried Chinese garlic chicken dish featuring tender chicken strips marinated in soy and oyster sauce, quickly cooked with fresh garlic, ginger, and colorful bell peppers. This recipe delivers a perfect balance of savory and slightly sweet flavors, finished with a touch of sesame oil and spring onions for an authentic Chinese takeout experience at home.
Ingredients
Scale
Chicken and Marinade
- 500 g boneless, skinless chicken breast, cut into thin strips
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
Cooking Ingredients
- 4 tablespoons vegetable oil
- 10 cloves garlic, finely chopped
- 2 tablespoons fresh ginger, minced
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
Seasonings and Garnish
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon sesame oil
- 3 spring onions, chopped
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a mixing bowl, combine the chicken strips with 3 tablespoons of soy sauce, oyster sauce, and cornstarch. Mix thoroughly to coat the chicken evenly. Refrigerate and let it marinate for at least 20 minutes to infuse flavors and tenderize the meat.
- Prepare the Pan: Heat a wok or large frying pan over medium-high heat. Add 2 tablespoons of vegetable oil and allow it to heat until shimmering but not smoking.
- Cook Garlic and Ginger: Add the finely chopped garlic and minced ginger to the pan. Stir-fry for about 30 seconds, ensuring they become fragrant without browning, which releases their essential oils and flavor.
- Cook the Chicken: Increase the heat to high. Add the marinated chicken strips to the wok. Stir-fry continuously, allowing the chicken to brown evenly and cook through, approximately 5 to 6 minutes. Once cooked, remove the chicken from the wok and set aside.
- Stir-fry Vegetables: In the same wok, add the remaining 2 tablespoons of vegetable oil. Add sliced onion, red bell pepper, and green bell pepper. Stir-fry for about 3 minutes until vegetables become slightly tender but still crisp.
- Combine Chicken and Vegetables: Return the cooked chicken to the wok with the vegetables. Add light soy sauce, dark soy sauce, and rice wine or dry sherry. Stir-fry everything together for another 2 minutes to blend the flavors and ensure the ingredients are heated through.
- Finish with Aromatics: Drizzle the sesame oil over the stir-fry and sprinkle chopped spring onions on top. Season with salt and freshly ground black pepper according to taste. Give it a final gentle toss.
- Serve: Serve the stir-fried garlic chicken hot, ideally paired with steamed rice or noodles for a complete and satisfying meal.
Notes
- Marinating the chicken helps to tenderize it and intensify the flavors.
- Be careful not to burn the garlic; it should be fragrant but not browned.
- You can substitute vegetable oil with peanut or canola oil for a different flavor profile.
- If rice wine or dry sherry is unavailable, a small splash of white wine or apple cider vinegar can be used as a substitute.
- Adjust the amount of soy sauce to your taste preference, keeping in mind the sodium content.
- For a gluten-free version, use tamari instead of soy sauce.
- To add heat, consider tossing in some sliced fresh chili peppers or a dash of chili flakes during the vegetable stir-fry step.
