Wok-Fired Honey Garlic Chicken
Wok-Fired Honey Garlic Chicken
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
- 1 green bell pepper, chopped into 1-inch pieces
- 1/2 yellow onion, chopped into 1-inch pieces
- 1/4 cup vegetable oil
- 1 tablespoon garlic, minced
- 1 tablespoon chili garlic sauce
- 1/4 cup water
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon MSG (monosodium glutamate), optional
- 1/2 teaspoon granulated sugar
- 2 tablespoons potato starch, mixed with 2 tablespoons cold water to form a slurry
- 1 teaspoon dark soy sauce
- 1/4 cup honey
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
Instructions
- 1
Heat a large wok over high heat until smoking. Add the vegetable oil and swirl to coat the wok.
⏱️ 2 min
- 2
Add the minced garlic to the hot oil and stir-fry for 15-30 seconds until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 3
Add the chili garlic sauce and stir-fry with the garlic for another 30 seconds. If comfortable and safe, you can briefly tilt the wok to ignite the oil for a 'wok hei' effect.
⏱️ 1 min
- 4
Add the chicken pieces to the wok. Spread them out in a single layer as much as possible and let them sear for 1-2 minutes before stirring. Continue to stir-fry, breaking up any clumps, until the chicken is mostly cooked through and lightly browned, about 3-5 minutes. Again, if comfortable, you can briefly ignite the oil for 'wok hei'.
⏱️ 5 min
- 5
Add the chopped green bell pepper and onions to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften slightly but still retain some crispness. You may briefly ignite the oil again if desired.
⏱️ 3 min
- 6
Pour in the water, then add the salt, MSG (if using), and granulated sugar. Stir well to combine all the seasonings.
⏱️ 1 min
- 7
Give the potato starch slurry a quick stir to re-mix, then pour it into the wok while continuously stirring. Cook for 30-60 seconds until the sauce thickens and coats the chicken and vegetables.
⏱️ 1 min
- 8
Drizzle in the dark soy sauce, honey, Shaoxing wine, and sesame oil. Stir-fry vigorously for another 1-2 minutes to ensure all ingredients are well combined and coated with the honey garlic sauce.
⏱️ 2 min
- 9
Taste and adjust seasoning if necessary. Serve immediately with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Wok-Fired Honey Garlic Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
- 1 green bell pepper, chopped into 1-inch pieces
- 1/2 yellow onion, chopped into 1-inch pieces
- 1/4 cup vegetable oil
- 1 tablespoon garlic, minced
- 1 tablespoon chili garlic sauce
- 1/4 cup water
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon MSG (monosodium glutamate), optional
- 1/2 teaspoon granulated sugar
- 2 tablespoons potato starch, mixed with 2 tablespoons cold water to form a slurry
- 1 teaspoon dark soy sauce
- 1/4 cup honey
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
Instructions
- 1
Heat a large wok over high heat until smoking. Add the vegetable oil and swirl to coat the wok.
⏱️ 2 min - 2
Add the minced garlic to the hot oil and stir-fry for 15-30 seconds until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 3
Add the chili garlic sauce and stir-fry with the garlic for another 30 seconds. If comfortable and safe, you can briefly tilt the wok to ignite the oil for a 'wok hei' effect.
⏱️ 1 min - 4
Add the chicken pieces to the wok. Spread them out in a single layer as much as possible and let them sear for 1-2 minutes before stirring. Continue to stir-fry, breaking up any clumps, until the chicken is mostly cooked through and lightly browned, about 3-5 minutes. Again, if comfortable, you can briefly ignite the oil for 'wok hei'.
⏱️ 5 min - 5
Add the chopped green bell pepper and onions to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften slightly but still retain some crispness. You may briefly ignite the oil again if desired.
⏱️ 3 min - 6
Pour in the water, then add the salt, MSG (if using), and granulated sugar. Stir well to combine all the seasonings.
⏱️ 1 min - 7
Give the potato starch slurry a quick stir to re-mix, then pour it into the wok while continuously stirring. Cook for 30-60 seconds until the sauce thickens and coats the chicken and vegetables.
⏱️ 1 min - 8
Drizzle in the dark soy sauce, honey, Shaoxing wine, and sesame oil. Stir-fry vigorously for another 1-2 minutes to ensure all ingredients are well combined and coated with the honey garlic sauce.
⏱️ 2 min - 9
Taste and adjust seasoning if necessary. Serve immediately with steamed rice.
⏱️ 1 min