Garlic Chicken Stir Fry
This Garlic Chicken Stir Fry is one of my dad's favorite meals, and he says its because of all the garlic and how simple cleaning up is! It only takes one pan, a little bit of patience, and you'll have a dish loaded with juicy chicken, loads of garlic, and an amazing sauce!
Servings: 2 servings
Equipment
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
- Place your cubed chicken thighs in a bowl and marinate with shaoxing wine, salt, and cornstarch for 15 minutes.
- While the chicken marinates, finely mince your garlic, cut your onion into thick wedges, and slice your scallions into half-inch pieces, separating the whites and greens.
- In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, chicken bouillon, sugar, and water. Mix thoroughly and set aside.
- Add oil to a pan over medium-high heat and add your chicken. Brown for about 5 minutes until cooked through, then remove and set aside.
- In the same pan, add your onions, garlic, and scallion whites. Cook for about 2 minutes until softened and fragrant.
- Return the chicken to the pan and pour in the sauce. Stir continuously until the sauce thickens and coats the chicken.
- Add in your scallion greens and cook briefly until just wilted.
- Serve over a fresh bowl of rice or enjoy it as is.
Video
Nutrition
Serving: 1 serving | Calories: 390kcal | Carbohydrates: 11g | Protein: 34g | Fat: 22g