Garlic Butter Chicken
Equipment
Ingredients
Stir Fry
- 4 boneless skinless chicken thighs, cut into ½-inch chunks
- 20 cloves garlic, finely minced
- 2 tbsp butter
Sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
Optional Garnishes
- Sliced cucumbers
- Sesame seeds
- Scallions
Instructions
- Mince the garlic finely. Cut the chicken thighs into ½-inch chunks.
- Heat a pan with a little oil and brown the chicken for about 4 minutes. Remove and set aside.
- In the same pan, melt the butter. Add the minced garlic and cook for 2 minutes until fragrant.
- Add soy sauce, oyster sauce, sesame oil, and sugar. Stir and cook for about 3 minutes until the sauce thickens.
- Return the chicken to the pan and toss until the pieces are fully coated in the garlic butter sauce.
- Serve over a fresh bowl of rice. Optionally blowtorch the chicken for extra caramelization, add cucumbers, and garnish with sesame seeds and scallions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why Garlic Butter Chicken Is My Go-To When I Really Need To Eat
Some recipes feel like they were made for the 9–5 grind, and for me, Garlic Butter Chicken is that recipe. Whenever I cook something to eat during the weeknights, it needs to be fast, tasty, and most importantly, be approved by my girlfriend, which, to say the last, has passed with flying colors!
Garlic butter already tastes delicious by itself, but I think there’s something about the combination of soy sauce, sesame oil, sugar, and oyster sauce with this garlic butter that makes it so addictive. The flavor profiles almost reminds me of the famous Vietnamese Garlic Noodles you can find in San Francisco. For me, eating this Garlic Butter Chicken gives me the same happiness that I get when I’m done with work for the day (but I also love doing this for a living!)
It Starts With Garlic, Like A Lot Of Garlic
I’m not shy here. This sauce starts with twenty cloves of garlic. Before you panic, remember: once it hits butter and cooks down, all that garlic mellows out and leaves you with one of the most flavorful building blocks of a meal you can start with. I like to buy pre-peeled garlic because it saves me a ton of time peeling the sticky skin off of the garlic bulbs.
From there, we build a super simple sauce, just soy sauce, oyster sauce, sesame oil, and a touch of sugar. Sugar might sound weird, but it balances the acidity of both the soy sauce and garlic, which gives more balance to the dish and makes it less overwhelmingly salty. Once the sauce is thickened, it clings to every bit of juicy chicken and tastes absolutely amazing! If you want to go the extra step, you can blowtorch it or broil your chicken to give it those caramelized bits that are absolutely delicious.
What You’ll Need To Make Garlic Butter Chicken
For the Chicken:
- 4 boneless, skinless chicken thighs, cut into ½-inch chunks
- 20 cloves garlic, finely minced
- 2 tablespoons butter
For the Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
Optional Garnishes:
- Sliced cucumbers
- Sesame seeds
- Chopped scallions
How to Make Garlic Butter Chicken
Mince your garlic (yes, all 20 cloves) and chop your chicken into bite-sized pieces.
Heat a bit of neutral oil in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes until golden brown and just cooked through. Remove and set aside.
In the same pan, melt the butter. Add the garlic and sauté for about 2 minutes until lightly golden and fragrant.
Stir in the soy sauce, oyster sauce, sesame oil, and sugar. Let it bubble for 2–3 minutes until slightly thickened.
Return the chicken to the pan and toss to coat in the sauce. Stir-fry everything together for another minute or so until everything is glossy and well-coated.
Spoon over rice, garnish as you like, and if you’d like, give it a quick broil or blowtorch finish for extra flavor and char.
Tips & Variations
- Thighs > Breasts: Chicken thighs stay tender and juicy even when seared — they’re ideal for this kind of stir-fry.
- Yes, the garlic is worth it: Don’t skimp. Once it cooks down, it’s mellow and rich, not overpowering.
- Want it spicy? Add red pepper flakes or a chopped Thai chili to the garlic for a gentle burn.
- Make extra sauce: If you’re the kind of person who likes to drown their rice in flavor (hi, same), consider doubling the sauce.
- Crunchy sides are your friend: A side of cold cucumbers or a quick stir-fried veggie balances out the richness.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
You absolutely can, but breasts tend to be drier. Thighs give you that juicy, forgiving texture that works best with the garlic butter sauce.
Isn’t twenty cloves of garlic overkill?
It sounds wild, but once it’s cooked in butter, it transforms into amazing flavor. Trust me, you’ll be glad you used all of it once you take the first bite.
Can I prep this ahead of time?
Yes! It reheats super easily. Just store it in an airtight container and warm it gently on the stove or in the microwave for 2 minutes.
Try These Next
- Craving something else after work? Don’t miss my Chicken Pan Fried Noodles!
- Want something richer? Try the Sticky Pork Belly Bites.
- Looking for a takeout favorite? You’ll love my Thai Basil Chicken.
