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.