This Easy Chicken in Chinese Garlic Sauce is my go-to recipe when I’m craving takeout but want something healthier and homemade! It features tender, bite-sized pieces of chicken thigh coated in a rich, savory, and garlicky sauce that’s bursting with flavor. I love how quickly this dish comes together, and it’s a great way to use up leftover vegetables. It’s perfect for a weeknight dinner and is sure to satisfy your Chinese food cravings!
Why You’ll Love This Chicken in Chinese Garlic Sauce
- Better Than Takeout: This homemade version is healthier and tastier than your typical takeout.
- Quick and Easy: Ready in about 30 minutes, this recipe is perfect for busy weeknights.
- Flavorful Sauce: The combination of soy sauce, garlic, ginger, and a touch of sweetness creates an irresistible sauce.
- Customizable: You can easily adjust the spice level or add your favorite vegetables.
Ingredients for Chicken in Chinese Garlic Sauce
Here’s what you’ll need to make this delicious dish. The full list with measurements is in the recipe card below.
Chicken and Marinade
- Boneless Chicken thighs (Meat)
- Cornstarch (Thickener)
- Dark Soy sauce (Condiment)
Sauce
- Soy sauce (Condiment)
- Chicken broth (Liquid)
- Rice vinegar (Acid)
- Light brown sugar (Sweetener)
- Sesame oil (Flavoring)
- Sriracha (Condiment)
- Water (Liquid)
- Pepper (Spice)
- Cornstarch (Thickener)
Stir-Fry
- Garlic, minced (Aromatic)
- Ginger (Aromatic)
- Red bell pepper, sliced (Vegetable)
- Green onion (Vegetable)
- Oil (for frying)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Chicken in Chinese Garlic Sauce as is, but here are a few variations:
- Add Vegetables: Toss in some broccoli florets, sliced mushrooms, carrots, or snow peas.
- Make it Spicy: Add more Sriracha or a pinch of red pepper flakes to the sauce.
- Use Chicken Breast: Substitute boneless, skinless chicken breasts for the thighs, but be careful not to overcook them.
- Add Cashews or Peanuts: Top with toasted cashews or peanuts for added crunch.
- Honey Garlic Sauce: Increase the amount of Brown Sugar or add some honey.
How to Make Chicken in Chinese Garlic Sauce
Let me show you how easy it is to make this Chicken in Chinese Garlic Sauce:
Prep Sauce and Marinate Chicken
- First, I mix all the sauce ingredients together in a mixing bowl and set it aside.
- I cut the chicken thighs into bite-sized pieces and place them in another bowl.
- I add the dark soy sauce and cornstarch to the chicken and toss to coat it well.
- If I have time, I let the chicken rest for 15-20 minutes to allow the flavors to meld.
Cook Chicken
- I heat the oil in a skillet over medium heat.
- When the oil is moderately hot, I add half of the marinated chicken to the pan, spacing the pieces apart so they don’t overcrowd the pan.
- I cook for 2-3 minutes on medium heat, then flip and cook for another 2 minutes, until the chicken is cooked through and slightly crispy. I might need to cook the chicken in two batches to achieve that nice crispy texture.
- Once all the chicken is cooked, I drain all but 1 tablespoon of the oil from the skillet.
Cook Aromatics and Sauce with Chicken
- To the hot oil in the skillet, I add the minced ginger and garlic.
- I sauté for 30 seconds until it’s fragrant.
- I add the cooked chicken, sliced bell pepper, and green onion to the pan.
- I pour the prepared sauce around the edges of the pan.
- I mix everything well.
- I let it cook for 2-3 minutes, allowing the sauce to thicken.
Serve
- Serve with hot rice.
Tips and Tricks for the BEST Chinese Garlic Chicken
Here are my secrets for making this dish truly exceptional:
- Use Chicken Thighs: Chicken thighs are more flavorful and stay juicier than chicken breasts.
- Don’t Overcrowd the Pan: Cooking the chicken in batches ensures it gets crispy instead of steaming.
- Fresh Ginger and Garlic: Fresh ginger and garlic have the best flavor.
- Adjust the Sauce: Taste the sauce and adjust the seasonings to your liking. Add more soy sauce for saltiness, brown sugar for sweetness, or Sriracha for heat.
How to Serve
This Chicken in Chinese Garlic Sauce is delicious served with:
- Rice: White rice, brown rice, or fried rice are all great options.
- Noodles: Serve it over lo mein, chow mein, or rice noodles.
- Steamed Vegetables: Add a side of steamed broccoli, green beans, or bok choy.
Make Ahead and Storage
You can marinate the chicken ahead of time and store it in the refrigerator for up to 24 hours. Leftover chicken in Chinese garlic sauce can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or in the microwave.
FAQs about Chicken in Chinese Garlic Sauce
- Can I use chicken breast instead of thighs?
- Yes, you can, but chicken thighs are more flavorful and less likely to dry out.
- Can I make this without the Sriracha?
- Yes, you can omit the Sriracha if you prefer a milder sauce.
- Can I make this gluten-free?
- Use gluten-free soy sauce or tamari, and make sure your oyster sauce is also gluten-free
Enjoy this Easy Chicken in Chinese Garlic Sauce! It’s a flavorful, satisfying, and quick meal that’s perfect for any night of the week.
Print
Chicken in Chinese Garlic Sauce
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: Chinese-Inspired
Description
This Chicken in Chinese Garlic Sauce features tender, bite-sized chicken pieces and crisp vegetables in a rich, savory, and slightly sweet sauce. It’s a quick and easy weeknight meal that’s packed with flavor!
Ingredients
Scale
For the Chicken:
- 500 grams (1 pound) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon dark soy sauce
- 1 1/2 tablespoons garlic, minced
- 1 teaspoon fresh ginger, minced or grated
- 1 red bell pepper, sliced
- 1/3 cup green onions (scallions), chopped
- 1/3 cup cooking oil (vegetable, canola, or peanut oil), for frying
For the Chinese Garlic Sauce:
- 2 tablespoons soy sauce
- 1/4 cup chicken broth
- 2 teaspoons rice vinegar
- 1 tablespoon light brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha (or other chili sauce, optional)
- 1/4 cup water
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch
Instructions
- Prepare Sauce: In a small bowl, whisk together all the sauce ingredients (soy sauce, chicken broth, rice vinegar, brown sugar, sesame oil, Sriracha (if using), water, pepper, and cornstarch) until well combined. Set aside.
- Marinate Chicken: In a medium bowl, combine the bite-sized chicken pieces with the dark soy sauce and 1 tablespoon of cornstarch. Toss well to coat the chicken evenly. Let the chicken marinate for 15-20 minutes at room temperature (or longer in the refrigerator).
- Cook Chicken: Heat the 1/3 cup of cooking oil in a large skillet or wok over medium heat. When the oil is hot, carefully add half of the marinated chicken to the skillet in a single layer, spacing the pieces apart. Do not overcrowd the pan. Cook for 2-3 minutes per side, until the chicken is lightly browned and cooked through. Remove the cooked chicken from the skillet and set aside. Repeat with the remaining chicken, adding more oil if needed.
- Sauté Aromatics: After all the chicken is cooked, drain off most of the oil from the skillet, leaving about 1 tablespoon. Add the minced garlic and ginger to the skillet. Sauté over medium heat for about 30 seconds, or until fragrant.
- Combine and Thicken: Add the cooked chicken, sliced bell pepper, and chopped green onions to the skillet. Pour the prepared sauce over the chicken and vegetables. Stir well to combine.
- Simmer: Bring the sauce to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens and coats the chicken and vegetables.
- Serve: Serve immediately over hot cooked rice.
Notes
- Chicken Thighs: Chicken thighs are recommended for this recipe because they are more flavorful and less likely to dry out than chicken breasts. However, you can use chicken breasts if you prefer.
- Dark Soy Sauce: Dark soy sauce adds a richer color and flavor to the chicken, but you can substitute it with regular soy sauce if needed.
- Cornstarch: The cornstarch in the marinade helps to create a slightly crispy coating on the chicken.
- Oil Splattering: Be cautious as the chicken might have some splattering
- Spice Level: Adjust the amount of Sriracha (or other chili sauce) to your preference.
- Serving Suggestions: Serve this chicken in Chinese garlic sauce over steamed rice, fried rice, or noodles.