Description
A flavorful Stir-Fried Chinese Garlic Chicken recipe featuring tender chicken breast strips marinated in soy and oyster sauces, stir-fried with aromatic garlic, ginger, and colorful bell peppers for a delicious and quick weeknight meal.
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
Vegetables and Aromatics
- 10 cloves garlic, finely chopped
- 2 tablespoons fresh ginger, minced
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 spring onions, chopped
Sauces and Oils
- 4 tablespoons vegetable oil
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon sesame oil
Seasoning
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a mixing bowl, combine the chicken strips with 3 tablespoons soy sauce, oyster sauce, and cornstarch. Mix thoroughly and refrigerate for at least 20 minutes to allow flavors to develop.
- Heat the Pan: Warm a wok or large frying pan over medium-high heat and add 2 tablespoons of vegetable oil.
- Cook Aromatics: Add the finely chopped garlic and minced ginger to the pan and stir-fry for about 30 seconds until fragrant but not browned to release their flavors.
- Cook the Chicken: Turn the heat to high and add the marinated chicken strips to the wok. Stir-fry for 5-6 minutes until the chicken is well-browned and fully cooked. Remove the chicken from the wok and set aside.
- Cook Vegetables: Add the remaining 2 tablespoons vegetable oil to the wok. Stir-fry the sliced onion, red bell pepper, and green bell pepper for about 3 minutes until slightly tender but still crisp.
- Combine and Sauce: 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 2 more minutes until well combined and heated through.
- Finish and Garnish: Drizzle the stir-fry with sesame oil and sprinkle with chopped spring onions. Season with salt and pepper to taste.
- Serve: Serve hot as is or alongside steamed rice or noodles for a complete meal.
Notes
- Marinating the chicken helps tenderize the meat and infuse it with flavor.
- Adjust soy sauce quantities to your taste and dietary needs, especially if monitoring sodium intake.
- Use a wok for best results due to its high heat capability and quick cooking.
- Vegetables can be substituted or added, such as snap peas or carrots, for variety.
- Serve immediately to enjoy the crisp texture of the vegetables and chicken.
