Serves: 3-4
This stir-fried chicken with Chinese garlic sauce is way better than take-out! The balance of flavours is impressive. You can even add your preferred veggies such as broccoli, baby corn, napa cabbage, carrots, baby bok choy, or mushrooms to this savoury stir-fry. Serve this over rice for a simple, filling meal perfect for the entire family!
Ingredients:
1 teaspoon toasted sesame oil
1 lb chicken breast tenders – cut crosswise into 1/2-inch-thin strips
1/2 red bell pepper – cut into thin strips
1/4 teaspoon Season with Spice’s finely ground white pepper
5-6 garlic cloves – minced
1 teaspoon red chilli flakes
1 tablespoon freshly grated ginger
A handful of snow peas – trimmed
1/2 c. roughly chopped red onion
2 tablespoons peanut oil or vegetable oil, divided
Sauce:
2 tbsp low sodium soy sauce
1 tbsp rice vinegar
2 teaspoon dark soy sauce
2 teaspoons cornstarch
1/2 tbsp brown sugar
2 tsp Chinese rice wine, or dry sherry (optional)
How to make Stir-Fried Chicken with Chinese Garlic Sauce
Step 1: Place the chicken strips, toasted sesame oil, and white pepper in a large bowl. Toss to coat and marinate for about 10 to 15 minutes.
Step 2: Whisk the rice vinegar, soy sauce, dark soy sauce, Chinese rice wine, brown sugar, and cornstarch in a small bowl and set aside.
Step 3: Drizzle 1 tbsp of oil in a hot wok or large frying pan over high heat. Add the pieces of chicken to the wok/pan and spread the pieces out. Sear the chicken pieces for about 1 minute, undisturbed, until the edges are lightly browned. Stir and continue to cook for an additional 2 to 3 minutes until completely cooked. To a bowl, transfer the cooked chicken and set it aside.
Step 4: Swirl another tbsp oil in the same wok. Add the garlic, ginger, and red chilli flakes. Stir-fry for about 10 to 15 seconds over low heat or until fragrant. Adjust the heat to high, then add the snow peas and onion. Continue to stir-fry for additional 30 seconds before adding in the red bell pepper. Cook for a minute more, tossing the ingredients well.
Step 5: Stir in the cooked chicken once the veggies are bright and almost crisp-tender. Stir the prepared sauce and immediately pour it into the wok. Cook further until the sauce has thickened.
Step 6: If needed, add 1 to 2 tbsp of water. Toss and continue to cook for another 30 seconds until hot and bubbly. When done, transfer the Stir-Fried Chicken with Chinese Garlic Sauce to a serving plate. Serve immediately with steamed rice or brown rice. Enjoy!
Ingredients
- 1 teaspoon toasted sesame oil
- 1 lb chicken breast tenders – cut crosswise into 1/2-inch-thin strips
- 1/2 red bell pepper – cut into thin strips
- 1/4 teaspoon Season with Spice’s finely ground white pepper
- 5-6 garlic cloves – minced
- 1 teaspoon red chilli flakes
- 1 tablespoon freshly grated ginger
- A handful of snow peas - trimmed
- 1/2 c. roughly chopped red onion
- 2 tablespoons peanut oil or vegetable oil, divided
- Sauce:
- 2 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 2 teaspoon dark soy sauce
- 2 teaspoons cornstarch
- 1/2 tbsp brown sugar
- 2 tsp Chinese rice wine, or dry sherry (optional)
Instructions
Step 1: Place the chicken strips, toasted sesame oil, and white pepper in a large bowl. Toss to coat and marinate for about 10 to 15 minutes.
Step 2: Whisk the rice vinegar, soy sauce, dark soy sauce, Chinese rice wine, brown sugar, and cornstarch in a small bowl and set aside.
Step 3: Drizzle 1 tbsp of oil in a hot wok or large frying pan over high heat. Add the pieces of chicken to the wok/pan and spread the pieces out. Sear the chicken pieces for about 1 minute, undisturbed, until the edges are lightly browned. Stir and continue to cook for an additional 2 to 3 minutes until completely cooked. To a bowl, transfer the cooked chicken and set it aside.
Step 4: Swirl another tbsp oil in the same wok. Add the garlic, ginger, and red chilli flakes. Stir-fry for about 10 to 15 seconds over low heat or until fragrant. Adjust the heat to high, then add the snow peas and onion. Continue to stir-fry for additional 30 seconds before adding in the red bell pepper. Cook for a minute more, tossing the ingredients well.
Step 5: Stir in the cooked chicken once the veggies are bright and almost crisp-tender. Stir the prepared sauce and immediately pour it into the wok. Cook further until the sauce has thickened.
Step 6: If needed, add 1 to 2 tbsp of water. Toss and continue to cook for another 30 seconds until hot and bubbly. When done, transfer the Stir-Fried Chicken with Chinese Garlic Sauce to a serving plate. Serve immediately with steamed rice or brown rice. Enjoy!
