Stir-Fried Chinese Garlic Chicken is a simple, tasty dish packed with bold flavors. Tender chicken pieces are cooked quickly with fragrant garlic, a touch of ginger, and a mix of savory sauces that give everything a delicious, slightly sweet kick. The stir-frying keeps the chicken juicy and the garlic flavorful without any heaviness.
I love making this recipe because it comes together super fast, perfect for busy weeknights when I want something satisfying but don’t want to spend hours cooking. The garlic really steals the show here—I always add a little extra because I can’t get enough of that punch. Plus, the crispy bits of garlic that brown just right give the dish a nice texture that I find so comforting.
My favorite way to enjoy this is over a bed of steamed white rice, letting all the sauce soak in. Sometimes I add a handful of chopped green onions or a quick splash of soy sauce to finish it off. It’s one of those meals that makes the whole kitchen smell amazing, and everyone always asks for seconds!
Key Ingredients & Substitutions
Chicken: I like using boneless skinless chicken thighs because they stay juicy even when stir-fried fast. If you prefer leaner meat, chicken breasts work too, but watch the cooking time as they can dry out.
Garlic: Garlic is the star here. Use fresh, finely minced garlic for the best aroma and flavor. If fresh garlic isn’t handy, garlic paste or granules can work, but fresh is best.
Soy Sauce & Oyster Sauce: These give the salty, umami depth. Light soy sauce is milder than dark soy sauce. For a vegetarian version, use mushroom soy sauce and skip the oyster sauce or substitute with hoisin sauce.
Sesame Oil: Just a little adds a nutty fragrance. Don’t use it for frying, only add it at the end to keep its aroma strong.
Chili & Green Onions: Fresh chili adds a nice heat but it’s optional. Green onions add freshness and color; separate the white and green parts, as the whites cook and soften, and the greens are great for garnish.
How Do I Get the Perfect Garlic Flavor without Burning It?
Garlic burns quickly and turns bitter if you’re not careful. Here’s how I handle it:
- Use medium-high heat but add oil to the pan first to protect the garlic.
- Stir the minced garlic constantly and cook only until it becomes fragrant, about 20-30 seconds.
- Add chicken right after to stop the garlic cooking further.
- If garlic burns a bit, it tastes bitter — better to undercook it slightly than overdo it.
This way, the garlic flavor stays fresh and aromatic, making your dish extra tasty without bitterness.
Equipment You’ll Need
- Large wok or skillet – I prefer a wok because it heats evenly and gives you plenty of room to toss the chicken. It makes stir-frying easier and faster.
- Sharp knife and cutting board – essential for cutting the chicken into pieces and slicing ingredients quickly and safely.
- Measuring spoons and small bowl – to mix the sauces. Keeps everything neat and makes sure the flavors are balanced.
- Spatula or tongs – for flipping and stirring the chicken and ingredients without breaking apart the meat.
Flavor Variations & Add-Ins
- Swap chicken for beef or shrimp – quick-cooking proteins that work well and add variety to your meal.
- Mix in colorful vegetables like bell peppers, snap peas, or broccoli – they add crunch and boost nutrition.
- Use hoisin or black bean sauce instead of oyster sauce for a sweeter or more savory taste.
- Sprinkle with chopped cilantro or toasted sesame seeds before serving for extra flavor and texture.
Stir-Fried Chinese Garlic Chicken
Ingredients You’ll Need:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil or peanut oil
- 6–8 cloves garlic, finely minced
- 1 tsp fresh ginger, minced (optional)
- 1 fresh red chili, thinly sliced (optional, for heat)
- 3 green onions, sliced (both white and green parts separated)
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 2 tbsp chicken broth or water
- Salt and white pepper, to taste
- Steamed white rice, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 10 minutes to cook. In just around 20 minutes, you’ll have a delicious, garlicky stir-fried chicken served fresh and hot with rice—perfect for a quick and tasty meal.
Step-by-Step Instructions:
1. Prep the Chicken and Sauce:
Start by cutting the chicken into bite-sized pieces and patting them dry with paper towels. This helps the chicken brown nicely. In a small bowl, mix the soy sauce, oyster sauce, sesame oil, sugar, and chicken broth or water. Set this sauce mixture aside for later.
2. Cook the Garlic and Chicken:
Heat your wok or large skillet over medium-high heat, then add the vegetable oil and swirl it around. Toss in the minced garlic and ginger if you’re using it. Stir-fry quickly for about 30 seconds until the garlic smells wonderful—but be careful not to let it burn. Immediately add the chicken pieces in a single layer. Let them cook for 1 minute without stirring to get a light golden color, then stir-fry for 3-4 more minutes until they’re cooked through.
3. Add Flavorful Veggies and Finish the Dish:
Throw in the sliced chili and the white parts of the green onions. Stir fry everything together for about 30 seconds, then pour your prepared sauce over the chicken. Toss everything well to coat, and cook for another 1-2 minutes to thicken the sauce slightly. Season with salt and white pepper to taste. Finally, sprinkle the green parts of the green onions on top for a fresh finish. Serve right away over hot steamed rice and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to remove any excess moisture for better browning.
What Can I Substitute for Oyster Sauce?
If you don’t have oyster sauce, you can use hoisin sauce or mushroom soy sauce for a vegetarian-friendly alternative. The flavor will be slightly different but still delicious.
How Should I Store Leftovers?
Store leftover garlic chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water if the sauce has thickened too much.
Can I Add Vegetables to This Dish?
Absolutely! Vegetables like bell peppers, snap peas, broccoli, or bok choy can be added. Stir-fry the veggies first or alongside the chicken for a more balanced and colorful meal.