When I first made this Chicken in Garlic Sauce, I couldn’t believe how delicious it turned out. It felt like I had brought my favorite Chinese restaurant flavors into my own kitchen!
The blend of tender chicken, fresh vegetables, and robust garlic sauce made this dish a hit at the dinner table. The best part? It’s simple enough to whip up on a busy day, but fancy enough to impress friends for a weekend dinner.
Credit: aspicyperspective
Ingredients
Here’s a complete breakdown of the ingredients you’ll need to create this mouthwatering dish:
- Boneless chicken thighs, 500 grams (1 pound): Thighs are more flavorful and tender than chicken breasts. Plus, they’re less likely to dry out when cooked.
- Cornstarch, 1 tablespoon: Helps the chicken develop a slightly crispy coating when fried.
- Dark soy sauce, 1 tablespoon: Adds a deep, rich color to the dish.
- Garlic, 1.5 tablespoons minced: The star of the recipe, fresh garlic gives the sauce its signature flavor.
- Ginger, 1 teaspoon minced: Adds a warm, zesty kick to complement the garlic.
- Red bell pepper, sliced (1 pepper): Offers a crunchy texture and natural sweetness.
- Green onion, ⅓ cup chopped: Provides a fresh touch to finish off the dish.
- Oil, ⅓ cup for frying the chicken: Use a neutral oil like vegetable or canola for even cooking.
For the Garlic Sauce:
- Dark soy sauce, 2 tablespoons: Brings savory umami notes.
- Chicken broth, ¼ cup: Forms the flavorful base of the sauce.
- Rice vinegar, 2 teaspoons: Adds a tangy, slightly sweet element.
- Light brown sugar, 1 tablespoon: Balances the salty and tangy flavors.
- Sesame oil, 1 teaspoon: Introduces rich, toasty undertones.
- Sriracha, 1 teaspoon: Gives the sauce a mild spicy kick.
- Water, ¼ cup: Adjusts the sauce consistency so it evenly coats everything.
- Black pepper, ½ teaspoon: Adds subtle warmth and spice.
- Cornstarch, 1 tablespoon (mixed with 2 tablespoons water): Thickens the sauce to perfection.
Note: This recipe yields approximately four servings. Adjust quantities if more servings are needed.
Variations
You can easily customize this dish to suit your preferences or dietary needs. Here are a few ideas:
- Vegetarian: Swap chicken with tofu or mushrooms for a plant-based version.
- Low-carb: Replace the cornstarch coating with almond flour or skip it entirely for a lighter option.
- Additional veggies: Try adding zucchini, snow peas, or broccoli for more variety.
- Sugar-free: Use a sugar substitute like monk fruit to reduce sugar content.
- Extra heat: Throw in some red pepper flakes or double the Sriracha.
If you’re a fan of bold Asian flavors, you can also enjoy a spicy twist with this Kung Pao Chicken Recipe.
Cooking Time
This recipe is quick and efficient, perfect for a hearty weeknight dinner:
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Equipment You Need
The right tools make cooking easier! Here’s what you’ll need:
- Large skillet: Ideal for stir-frying the chicken and veggies.
- Mixing bowls: For marinating chicken and preparing the sauce.
- Wooden spatula: For tossing the ingredients gently without damaging non-stick surfaces.
- Knife and cutting board: Essential for slicing chicken, peppers, and garlic.
- Whisk: To mix the sauce ingredients thoroughly.
How to Make Chicken in Garlic Sauce?
Step 1: Prepare the Sauce
Start by combining all the sauce ingredients in a bowl. Mix well so that the sugar dissolves and the flavors blend together. Set this aside to use later.
Step 2: Marinate and Cook the Chicken
Slice the boneless chicken thighs into bite-sized pieces. Toss them in a bowl with dark soy sauce and cornstarch, ensuring each piece is evenly coated. Allow the chicken to marinate for at least 15-20 minutes.
Then, heat oil in your skillet over medium heat. Fry the marinated chicken in batches, avoiding overcrowding the pan. Cook each side for 2-3 minutes until golden brown and crispy. Set the chicken aside once it’s fully cooked.
Step 3: Cook the Aromatics
Drain excess oil from the skillet, leaving about a tablespoon. Add minced garlic and ginger to the pan and sauté for about 30 seconds until their aroma fills the kitchen.
Step 4: Combine Everything
Toss the cooked chicken, sliced red bell pepper, and green onions into the skillet with the aromatics. Pour in the prepared garlic sauce and stir gently to coat every piece. Cook for 2-3 minutes until the sauce thickens and clings to the chicken. Your Chicken in Garlic Sauce is ready!
Credit: theflavoursofkitchen
Additional Tips for Making this Recipe Better
From my experience, here are some tips to elevate this dish even further:
- Use freshly minced garlic for the best flavor. Pre-minced or jarred garlic doesn’t bring the same punch.
- Don’t skimp on the marinade time! Even 20 minutes makes a huge difference.
- Use a wok or large skillet for stir-frying. The space allows for better heat distribution.
- High heat works best for achieving a crispy texture without drying out the chicken.
- Add the vegetables at the end of cooking to keep them crisp and colorful.
You might also love exploring bold Mexican flavors with this Chicken Birria Tacos Recipe.
How to Serve Chicken in Garlic Sauce?
Presentation really brings this dish together! Serve it over a warm bed of steamed jasmine rice or toss it with plain noodles. Garnish with a sprinkle of sesame seeds and chopped green onion for a professional touch. Love a complete meal? Pair it with stir-fried vegetables or a bowl of hot and sour soup.
Nutritional Information
Here’s a quick breakdown of the nutritional facts per serving:
- Calories: 500
- Protein: 23g
- Carbohydrates: 11g
- Fat: 41g
Make Ahead and Storage
Planning ahead? No problem! Here’s how to store and enjoy leftovers:
- Refrigerating: Store in an airtight container in the fridge for up to four days.
- Freezing: Freeze in portioned containers. Thaw in the fridge overnight before reheating.
- Reheating: Use a skillet over medium heat for the best texture or microwave for convenience.
Why You’ll Love This Recipe?
This recipe has so much going for it! Here’s why you’ll fall in love:
- Quick and easy: Perfect for busy days with minimal preparation required.
- Customizable: You can tweak the ingredients to suit your personal taste or diet.
- Restaurant-quality flavor: Recreate your favorite takeout dish at home.
- Family-friendly: The combination of flavors appeals to both kids and adults.
- Budget-friendly: Uses affordable, readily available ingredients.
Whether it’s your first time cooking Chinese dishes or you’re a seasoned home chef, this Chicken in Garlic Sauce recipe guarantees amazing results. The savory flavor, vibrant veggies, and inviting aroma will have you coming back for more. Give it a try and enjoy making your new favorite meal! For more flavorful ideas, check out these fantastic Chicken Recipes.
Chicken in Garlic Sauce Chinese Recipe
When I first made this Chicken in Garlic Sauce, I couldn’t believe how delicious it turned out. It felt like I had brought my favorite Chinese restaurant flavors into my own kitchen!
Ingredients
- Boneless chicken thighs, 500 grams (1 pound): Thighs are more flavorful and tender than chicken breasts. Plus, they’re less likely to dry out when cooked.
- Cornstarch, 1 tablespoon: Helps the chicken develop a slightly crispy coating when fried.
- Dark soy sauce, 1 tablespoon: Adds a deep, rich color to the dish.
- Garlic, 1.5 tablespoons minced: The star of the recipe, fresh garlic gives the sauce its signature flavor.
- Ginger, 1 teaspoon minced: Adds a warm, zesty kick to complement the garlic.
- Red bell pepper, sliced (1 pepper): Offers a crunchy texture and natural sweetness.
- Green onion, ⅓ cup chopped: Provides a fresh touch to finish off the dish.
- Oil, ⅓ cup for frying the chicken: Use a neutral oil like vegetable or canola for even cooking.
- Dark soy sauce, 2 tablespoons: Brings savory umami notes.
- Chicken broth, ¼ cup: Forms the flavorful base of the sauce.
- Rice vinegar, 2 teaspoons: Adds a tangy, slightly sweet element.
- Light brown sugar, 1 tablespoon: Balances the salty and tangy flavors.
- Sesame oil, 1 teaspoon: Introduces rich, toasty undertones.
- Sriracha, 1 teaspoon: Gives the sauce a mild spicy kick.
- Water, ¼ cup: Adjusts the sauce consistency so it evenly coats everything.
- Black pepper, ½ teaspoon: Adds subtle warmth and spice.
- Cornstarch, 1 tablespoon (mixed with 2 tablespoons water): Thickens the sauce to perfection.
Instructions
- Start by combining all the sauce ingredients in a bowl. Mix well so that the sugar dissolves and the flavors blend together. Set this aside to use later.
- Slice the boneless chicken thighs into bite-sized pieces. Toss them in a bowl with dark soy sauce and cornstarch, ensuring each piece is evenly coated. Allow the chicken to marinate for at least 15-20 minutes.
- Then, heat oil in your skillet over medium heat. Fry the marinated chicken in batches, avoiding overcrowding the pan. Cook each side for 2-3 minutes until golden brown and crispy. Set the chicken aside once it’s fully cooked.
- Drain excess oil from the skillet, leaving about a tablespoon. Add minced garlic and ginger to the pan and sauté for about 30 seconds until their aroma fills the kitchen.
- Toss the cooked chicken, sliced red bell pepper, and green onions into the skillet with the aromatics. Pour in the prepared garlic sauce and stir gently to coat every piece. Cook for 2-3 minutes until the sauce thickens and clings to the chicken. Your Chicken in Garlic Sauce is ready!
Notes
- Use freshly minced garlic for the best flavor. Pre-minced or jarred garlic doesn’t bring the same punch.
- Don’t skimp on the marinade time! Even 20 minutes makes a huge difference.
- Use a wok or large skillet for stir-frying. The space allows for better heat distribution.
- High heat works best for achieving a crispy texture without drying out the chicken.
- Add the vegetables at the end of cooking to keep them crisp and colorful.
