Chinese Chicken in Garlic Sauce
Chinese Chicken in Garlic Sauce is a quick stir-fry with tender chicken, crisp broccoli, and bell peppers in a savory garlic sauce. It's a perfect weeknight dinner that comes together in about 30 minutes.
Equipment
- Large skillet or wok
- Cutting Board
- Chef's Knife
- Small bowl
- Whisk
Ingredients
- 1.5 lbs chicken breast cut into large chunks
- 2 cups broccoli florets
- 1 large red bell pepper cut into strips
- 2 medium carrots thin diagonal slices
- 3 tbsp garlic freshly minced
- 2 tbsp dark soy sauce
- 3 tbsp regular soy sauce
- 0.5 cup chicken stock
- 1.5 tbsp cornstarch
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 whole scallions sliced into green rounds
- 1 tsp white sesame seeds
Instructions
- Cut chicken breast into large chunks. Slice red bell pepper into strips, carrots into thin diagonal slices, and break broccoli into florets. Mince garlic and slice scallions. In a small bowl, whisk dark soy sauce, regular soy sauce, chicken stock, cornstarch, brown sugar, and rice vinegar until cornstarch dissolves.
- Heat a large skillet or wok over high heat with a tablespoon of oil. Sear chicken chunks in a single layer for 1-2 minutes until golden, then stir-fry 2-3 minutes until mostly cooked. Transfer to a plate.
- In the same pan, add a little more oil if needed. Stir-fry broccoli, bell pepper, and carrots for 2-3 minutes until bright and slightly tender. Add garlic and stir-fry 30 seconds until fragrant.
- Return chicken to the pan. Stir the sauce mixture and pour over chicken and vegetables. Toss and simmer 1-2 minutes until sauce thickens and becomes glossy.
- Remove from heat. Drizzle with toasted sesame oil and toss. Garnish with scallions and sesame seeds. Serve immediately over rice or noodles.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months; thaw overnight in the fridge before reheating.
Reheating: Reheat in a skillet over medium heat with a splash of water or chicken stock to loosen the sauce. Microwave works but may soften vegetables.
Best Tips: Don't overcrowd the pan when searing chicken. Use high heat for stir-frying to get a slight char. Mince garlic just before cooking for the best flavor.
Variations: Swap chicken thighs for breasts, or use beef, shrimp, or tofu. Try different vegetables like snap peas or bok choy. Add chili garlic sauce for heat.