Chinese chicken with garlic sauce brings together tender chicken, crisp vegetables, and a beautifully balanced sauce that’s become a weeknight staple in my kitchen. I still remember the first time I attempted this dish – inspired by a neighborhood Chinese restaurant that closed years ago, I was determined to recreate those flavors at home.
There’s something magical about the sizzle of chicken hitting a hot wok and the aroma of garlic and ginger filling your kitchen. Growing up in the Midwest, Chinese food was our Friday night treat, and I’ve spent years perfecting this recipe to capture that same restaurant magic. The beauty of this dish lies in its simplicity – quality ingredients, high heat, and a sauce that coats every piece like velvet. My grandchildren request this every time they visit, and I love watching their faces light up when I bring the steaming platter to the table. Time to get your wok ready!
What Makes This Chinese Chicken with Garlic Sauce So Special
I’ve been making this recipe for over fifteen years, and it’s become my go-to solution for those evenings when everyone’s hungry and time is short. What started as an attempt to avoid takeout has evolved into a family favorite that actually tastes better than what we used to order.
Here’s why this recipe belongs in your rotation:
Lightning-fast preparation – From start to finish in 45 minutes, with most of that being simple prep work
Pantry-friendly ingredients – No hunting down exotic items; everything’s available at your regular grocery store
Healthier than takeout – You control the oil, sodium, and quality of ingredients while keeping it around 450 calories per serving
Foolproof technique – Even if you’ve never used a wok, you’ll get crispy chicken and perfectly tender-crisp vegetables
Incredibly versatile – Swap vegetables based on what’s in your crisper drawer, adjust the heat level, or make it with tofu
Meal prep champion – Makes wonderful leftovers that taste just as good the next day
I’ve taught this recipe to countless friends who’ve never attempted stir-frying before, and they’re always amazed at how restaurant-quality it turns out.
Key Players in This Recipe
Chicken breasts form the protein base of this dish, and I always cut them into uniform bite-sized pieces so they cook evenly and stay tender. The cornstarch coating creates that signature velvety texture you get in Chinese restaurants.
Cornstarch does double duty here – it creates a light crispy coating on the chicken and helps thicken the sauce to that perfect glossy consistency. I’ve tried other starches, but cornstarch gives the most authentic results.
Fresh garlic and ginger are the soul of this sauce, providing that aromatic punch that makes Chinese cooking so irresistible. I always use fresh – never the jarred stuff – because the flavor difference is remarkable.
Soy sauce brings that essential savory umami depth, and I typically use low-sodium to better control the saltiness of the final dish.
Oyster sauce adds a subtle sweetness and rich complexity that makes this sauce taste like it came from a professional kitchen. It’s the secret ingredient that always gets people asking for the recipe.
Rice vinegar provides a gentle tang that balances the sweetness and cuts through the richness, keeping every bite interesting.
Bell peppers, onions, and broccoli create the vegetable trio that adds color, crunch, and nutrition. I love using a mix of colored bell peppers for visual appeal.
Sesame oil is used sparingly but makes such a difference – just a tablespoon adds that nutty, toasted flavor that screams authentic Chinese cooking.
How to Make Chinese Chicken with Garlic Sauce Step by Step
Step 1. I always start by tossing the chicken pieces with cornstarch in a bowl, making sure every piece gets an even coating – this creates that restaurant-style velvety texture we’re after.
Step 2. Betty’s tip: Heat 2 tablespoons of vegetable oil in your largest skillet or wok over medium-high heat until it shimmers but doesn’t smoke; this temperature is crucial for getting that beautiful golden crust.
Step 3. After years of making this, I’ve learned to arrange the chicken in a single layer without crowding the pan, then let it cook undisturbed for 4-5 minutes per side until deeply golden – resist the urge to stir too early.
Step 4. Remove the cooked chicken to a plate and set it aside; it’ll finish cooking later when we combine everything, so don’t worry if it seems just barely done.
Step 5. I add the remaining vegetable oil and that crucial tablespoon of sesame oil to the same skillet – those flavorful browned bits from the chicken will enhance the vegetables.
Step 6. Toss in your bell pepper, onion, and broccoli florets, then stir-fry for 3-4 minutes until they’re tender-crisp; they should still have a nice bite and vibrant color.
Step 7. The key I discovered is adding the minced garlic and ginger now and cooking just until fragrant – about 1 minute – because they can turn bitter if they burn.
Step 8. In a small bowl, I whisk together the soy sauce, chicken broth, rice vinegar, sugar, oyster sauce, and red pepper flakes until the sugar completely dissolves.
Step 9. Pour this sauce mixture into the skillet with your vegetables and bring it to a simmer, watching as it starts to thicken slightly from the residual cornstarch.
Keeping This Chinese Chicken with Garlic Sauce Fresh
I typically store leftovers in an airtight container in the refrigerator, where they’ll stay fresh and delicious for up to 3 days. The key is letting the dish cool slightly before transferring it – this prevents condensation that can make the chicken soggy. When I’m ready to enjoy it again, I reheat portions in a hot skillet with a teaspoon of oil and a splash of water or broth, which helps restore that stir-fry texture and prevents everything from drying out.
For freezing, this recipe works beautifully if you plan ahead. I portion the cooled chicken and vegetables into freezer-safe containers or bags, leaving about an inch of space at the top for expansion. Betty’s freezing method has saved many a busy week – these portions keep well for up to a month in the freezer. To use, I thaw them overnight in the refrigerator rather than using the microwave, which helps maintain the texture.
The best reheating method I’ve discovered is definitely the stovetop. I heat a skillet over medium-high heat, add a small amount of oil, then the thawed chicken and vegetables with a couple tablespoons of water or broth. This method brings back that fresh stir-fried quality much better than the microwave, which tends to make everything rubbery. Within 5 minutes, you’ve got a meal that tastes freshly made.
Chinese Chicken with Garlic Sauce
Tender chicken, crisp vegetables, and a savory-sweet garlic sauce come together in this quick weeknight stir-fry that tastes like your favorite restaurant.
In a bowl, toss the chicken pieces with 2 tablespoons of cornstarch until evenly coated.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken to the skillet in a single layer and cook until golden brown and cooked through, about 4-5 minutes per side.
Remove the cooked chicken from the skillet and set aside.
Add the remaining vegetable oil and sesame oil to the same skillet.
Add the bell pepper, onion, and broccoli florets. Stir-fry for 3-4 minutes or until the vegetables are tender-crisp.
Add the minced garlic and ginger to the skillet, stir and cook for about 1 minute until fragrant.
In a small bowl, whisk together the soy sauce, chicken broth, rice vinegar, sugar, oyster sauce, and crushed red pepper flakes until sugar dissolves.
Pour the sauce mixture into the skillet with the vegetables and bring to a simmer.
Return the cooked chicken to the skillet and toss to coat with the sauce.
Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and the chicken to heat through.
Serve the Chinese chicken with garlic sauce over a bed of cooked rice and garnish with chopped scallions.
Notes
For added flavor, marinate chicken in soy sauce and ginger for 30 minutes before cooking. Use a variety of vegetables like snow peas, carrots, or mushrooms for different textures. Adjust spice level by increasing or omitting crushed red pepper flakes. Great for meal prep and can be stored in fridge for up to 3 days. To make vegetarian version, substitute chicken with tofu or tempeh and use vegetable broth.
Perfect Partners for Chinese Chicken with Garlic Sauce
Steamed jasmine or basmati rice is the classic foundation that soaks up every drop of that savory garlic sauce – I always make extra rice because my family can’t get enough of the combination.
Simple cucumber salad with rice vinegar and a touch of sugar provides a cool, refreshing contrast to the warm, savory chicken; it’s the perfect palate cleanser between bites.
Crispy vegetable spring rolls add a delightful textural element and turn this into a complete Chinese-inspired feast that feels special enough for company.
Sautéed snap peas or snow peas with just a hint of sesame oil bring extra crunch and natural sweetness that complements the garlicky sauce beautifully.
Egg drop soup makes a wonderful starter that’s light enough not to overshadow the main dish but adds that authentic restaurant experience to your home-cooked meal.
Steamed or stir-fried bok choy offers a mild, slightly sweet flavor and tender-crisp texture that rounds out the meal with additional vegetables and nutrients.
FAQs
Can I use chicken thighs instead of breasts for this recipe? I actually recommend boneless, skinless chicken thighs if you prefer a juicier, more flavorful result – they’re more forgiving and stay tender even if slightly overcooked, just adjust the cooking time by a minute or two.
How can I make this recipe spicier? To amp up the heat, I suggest doubling the crushed red pepper flakes or adding a teaspoon of chili garlic sauce to the sauce mixture – you can also serve it with sriracha on the side for those who like it extra fiery.
What’s the best substitute for oyster sauce? Many home cooks find success with hoisin sauce mixed with a splash of soy sauce, though the flavor will be slightly sweeter and less complex than the original Chinese chicken with garlic sauce version.
Can I prep the ingredients ahead of time? Betty’s solution is to cut all your vegetables and chicken the night before, storing them separately in the refrigerator – this makes the actual cooking process incredibly quick and stress-free.
Why is my sauce not thickening properly? The best approach I’ve tested is to make sure your cornstarch coating on the chicken is generous enough and that you’re bringing the sauce to a proper simmer – if needed, mix a teaspoon of cornstarch with two teaspoons of cold water and stir it in.
How do I prevent the vegetables from getting mushy? To prevent this issue, I recommend cooking them over high heat for just 3-4 minutes until they’re tender-crisp, and avoid covering the pan which traps steam and leads to overcooking.
