Garlic Chicken Stir Fry
Equipment
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Frying Pan
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Mixing Bowls
Ingredients
Chicken
- 16 oz boneless skinless chicken thighs, cut into bite-sized cubes
- 1 tbsp shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
Vegetables & Aromatics
- 5 cloves garlic, finely minced
- 1 onion, cut into thick wedges
- 3 scallions, cut into ½-inch pieces, whites and greens separated
Stir Fry Sauce
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp chicken bouillon, or MSG
- 2 tsp sugar
- ¼ cup water
Optional Garnish
- Rice, for serving
Instructions
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Place the cubed chicken thighs in a bowl and marinate with shaoxing wine, salt, and cornstarch for 15 minutes.
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While the chicken marinates, finely mince the garlic, cut the onion into thick wedges, and slice scallions into ½-inch pieces, keeping whites and greens separate.
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Combine dark soy, light soy, oyster sauce, chicken bouillon, sugar, and water in a small bowl. Mix well and set aside.
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Heat oil in a pan over medium-high. Add the chicken and brown for about 5 minutes until cooked through, then remove and set aside.
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In the same pan, add onions, garlic, and scallion whites. Cook about 2 minutes until softened and fragrant.
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Return the chicken to the pan and pour in the sauce. Stir continuously until the sauce thickens and coats the chicken.
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Add scallion greens and cook briefly until just wilted.
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Serve hot over steamed rice or enjoy on its own.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Why This Garlic Chicken Stir Fry Feels Like Cheating
This dish feels almost too good to be true because it’s so flavorful and simple. The garlic drives the flavor while the velveting technique and chicken thighs keep the meat tender and juicy. It rivals takeout but is fresher, healthier, and more affordable.
It’s All About the Garlic (And Don’t Forget The Sauce!)
The garlic caramelizes and becomes sweet and aromatic, while the blend of dark and light soy, oyster sauce, and sugar balances savory and sweet notes. Combined with tender chicken and scallions, the sauce pulls everything together into a satisfying bite.
What You’ll Need To Make Garlic Chicken Stir Fry
Chicken
- 16 oz boneless skinless chicken thighs, cut into bite-sized cubes
- 1 tbsp shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
Vegetables & Aromatics
- 5 cloves garlic, finely minced
- 1 onion, cut into thick wedges
- 3 scallions, cut into ½-inch pieces, whites and greens separated
Stir Fry Sauce
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp chicken bouillon
- 2 tsp sugar
- ¼ cup water
Optional Garnish
- Steamed white rice, for serving
How To Make Garlic Chicken Stir Fry
Marinate chicken thighs with shaoxing wine, salt, and cornstarch for 15 minutes.
While it marinates, mince garlic, cut the onion into wedges, and prep scallions, keeping whites and greens separate.
Mix all sauce ingredients in a bowl and set aside.
Heat oil in a pan over medium-high. Add chicken and cook about 5 minutes until browned and cooked through. Remove and set aside.
In the same pan, add onions, garlic, and scallion whites. Sauté for about 2 minutes until softened and fragrant.
Return the chicken to the pan and pour in the sauce. Stir until the sauce thickens and coats the chicken.
Toss in scallion greens and cook just until wilted. Serve immediately over rice.
Tips & Variations
Use chicken breast if you prefer leaner meat. Slice thin strips for more surface area and quicker cooking.
Adjust the garlic to taste. Five cloves work well for most people, but add more or less based on preference.
Meal prep friendly: Double the recipe and store with rice in airtight containers for up to 3 days in the fridge.
Add vegetables: Bell peppers or green beans pair nicely with the sauce and boost nutrition.
Frequently Asked Questions
Can I make this gluten-free?
Yes. Substitute tamari or coconut aminos for the soy sauces and choose a gluten-free oyster sauce.
Can I skip the shaoxing wine?
You can omit it or replace it with dry sherry or rice vinegar. The wine adds complexity and helps tenderize the chicken, but the dish will still be tasty without it.
What’s the best rice for serving?
Jasmine rice is my go-to, but brown rice, cauliflower rice, or noodles work well too.
What to Try Next
If you enjoy quick Asian dinners, try other bold favorites for variety and similar speedy preparation.