Garlic Chicken Stir Fry
Garlic Chicken Stir Fry
Ingredients
For the Chicken and Aromatics
- 1 1/2 pounds boneless, skinless chicken thighs, cubed into 1-inch pieces
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 4 garlic, cloves, finely minced
- 1 yellow onion, cut into thick wedges
- 4 scallions, cut into 1/2-inch pieces, whites and greens separated
- 2 tablespoons vegetable oil, divided
For the Stir Fry Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon chicken bouillon powder
- 1 teaspoon granulated sugar
- 1/2 cup water
Instructions
- 1
Place the cubed chicken thighs in a medium bowl. Add the Shaoxing wine, salt, and cornstarch. Mix thoroughly with your hands or a spoon until the chicken is evenly coated. Set aside to marinate for 15 minutes.
⏱️ 2 min
- 2
While the chicken is marinating, prepare the aromatics. Finely mince the garlic. Cut the yellow onion into thick wedges. Cut the scallions into 1/2-inch pieces, separating the white parts from the green parts into two separate small bowls.
⏱️ 8 min
- 3
In a separate small bowl, combine the dark soy sauce, light soy sauce, oyster sauce, chicken bouillon powder, granulated sugar, and water. Whisk thoroughly until the sugar and bouillon are dissolved and the sauce is well combined.
⏱️ 5 min
- 4
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Brown the chicken for about 5 minutes, turning occasionally, until golden brown on all sides and mostly cooked through. Remove the chicken from the pan and set aside on a plate.
⏱️ 5 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the cut onion wedges, minced garlic, and the white parts of the scallions. Sauté for 2 minutes, stirring frequently, until the vegetables are slightly softened and fragrant.
⏱️ 2 min
- 6
Return the browned chicken to the pan with the sautéed aromatics. Pour the prepared stir fry sauce over the chicken and vegetables. Stir everything together continuously for 3-4 minutes, allowing the sauce to come to a simmer and thicken, coating the chicken and vegetables.
⏱️ 4 min
- 7
Add the green parts of the scallions to the pan. Cook for 1 minute more, stirring until the scallion greens are just wilted.
⏱️ 1 min
- 8
Remove the Garlic Chicken Stir Fry from the heat. Serve immediately over steamed rice or as a standalone high-protein dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken and Aromatics
- 1 1/2 pounds boneless, skinless chicken thighs, cubed into 1-inch pieces
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 4 garlic, cloves, finely minced
- 1 yellow onion, cut into thick wedges
- 4 scallions, cut into 1/2-inch pieces, whites and greens separated
- 2 tablespoons vegetable oil, divided
For the Stir Fry Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon chicken bouillon powder
- 1 teaspoon granulated sugar
- 1/2 cup water
Instructions
- 1
Place the cubed chicken thighs in a medium bowl. Add the Shaoxing wine, salt, and cornstarch. Mix thoroughly with your hands or a spoon until the chicken is evenly coated. Set aside to marinate for 15 minutes.
⏱️ 2 min - 2
While the chicken is marinating, prepare the aromatics. Finely mince the garlic. Cut the yellow onion into thick wedges. Cut the scallions into 1/2-inch pieces, separating the white parts from the green parts into two separate small bowls.
⏱️ 8 min - 3
In a separate small bowl, combine the dark soy sauce, light soy sauce, oyster sauce, chicken bouillon powder, granulated sugar, and water. Whisk thoroughly until the sugar and bouillon are dissolved and the sauce is well combined.
⏱️ 5 min - 4
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Brown the chicken for about 5 minutes, turning occasionally, until golden brown on all sides and mostly cooked through. Remove the chicken from the pan and set aside on a plate.
⏱️ 5 min - 5
Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the cut onion wedges, minced garlic, and the white parts of the scallions. Sauté for 2 minutes, stirring frequently, until the vegetables are slightly softened and fragrant.
⏱️ 2 min - 6
Return the browned chicken to the pan with the sautéed aromatics. Pour the prepared stir fry sauce over the chicken and vegetables. Stir everything together continuously for 3-4 minutes, allowing the sauce to come to a simmer and thicken, coating the chicken and vegetables.
⏱️ 4 min - 7
Add the green parts of the scallions to the pan. Cook for 1 minute more, stirring until the scallion greens are just wilted.
⏱️ 1 min - 8
Remove the Garlic Chicken Stir Fry from the heat. Serve immediately over steamed rice or as a standalone high-protein dish.
⏱️ 1 min