My quick and delicious Chicken with Garlic Sauce combines tender chunks of wok-fried chicken breast with crisp vegetables in a creamy garlic sauce! All of the ingredients come together to make a delicious, healthful stir-fry that the whole family will enjoy!
Chicken with garlic sauce is a simple Chinese take-out dish that you can make at home! My chicken with garlic sauce is savory, crisp, and wonderfully excellent!
Who doesn’t enjoy a good Chinese takeout meal? I know I do, but there are times when I desire a healthier option! My chicken with garlic sauce is ideal for this.
Wok-fried tender, delicious sautéed vegetables and chicken breasts are coated properly with a light garlic sauce. It’s delicious, nutritious, and always satisfies my hunger!
Chicken with garlic sauce is also great for the whole family! The savory, delectable sauce, tender chicken, and crisp vegetables will delight both children and adults. It’s a very filling supper!
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WHY YOU’LL LOVE THIS RECIPE!
Super-quick! This recipe takes about 20 minutes to prepare! That’s a lot quicker than driving to buy takeout.
So good for you! My chicken with garlic sauce is full of nutrient-dense vegetables, so you and your family will enjoy a meal that feels as wonderful as it tastes!
An Amazing Weeknight Dinner! This flavorful chicken stir fry is simple, quick, and delicious — ideal for any weeknight meal rotation!
My chicken with garlic sauce is a delicious and easy meal! Try an Asian grocery store if you can’t find some of the ingredients in your regular grocery store.
CHICKEN STIR FRY
- Vegetable Oil – Any neutral oil with a high smoke point, such as vegetable oil! T To stir fry your chicken and vegetables, use vegetable oil.
- Garlic – Garlic is the key flavoring ingredient in this dish! You’ll need 2 tablespoons of minced garlic for this recipe (or about 6 cloves). This may appear to be a lot, but it will add a lot of flavor!
- Ginger – You can also use ginger powder in this recipe. In this meal, the ginger adds a great counterpoint to the garlic.
- Carrot – Carrots are a great crisp veggie for stir-frying. This needs to be washed and cut!
- Celery – Another awesome vegetable that’ll give the dish lots of fresh crunch.
- Broccoli – Broccoli is a traditional Chinese vegetable that can be found in a variety of Chinese takeout recipes. If they aren’t already sliced into smaller, easier-to-eat florets, you’ll want to do so.
- Mushrooms – Mushrooms add that savory, hearty bite to the stir-fry! You can use white button or cremini here. The mushrooms should be washed and sliced!
- Chicken Breast – The chicken breasts should be sliced into thin strips, so they all cook evenly! Want to use chicken thighs? Go right ahead! They’re just as wonderful!
- Chicken Broth – This serves as a foundation for the sauce! You can use store-bought or make your own if you have the ingredients.
- Soy Sauce – Soy sauce gives the sauce a salty, rich flavor. If you like, you can use reduced sodium.
- Dry Sherry – You can also use sake here. The wine adds extra depth of flavor to the sauce and makes it taste more authentic!
- Rice Vinegar – This will give the sauce a nice bite and make it even more wonderful!
- Sesame Oil – I adore the richness of sesame oil’s flavor! In this dish, it’s a must.
- Chili Paste – I prefer Sambal Oelek since it’s a bit spicy but not too much.
- Cornstarch — To thicken the garlic sauce, use this.
- Water – You’ll need cold water to help thicken the garlic sauce by making a slurry!
ALTERNATIVE VIDEO RECIPE: Chicken with Garlic Sauce
- You can’t seem to locate rice vinegar? Substitute another neutral vinegar, such as white vinegar! For this recipe, stay away from vinegars with strong flavors like red wine or balsamic.
- Do you need to make this gluten-free? You may use gluten-free Tamari instead of soy sauce! It’s just like soy sauce, but without the wheat!
This is such an easy and delicious stir fry! 20 minutes is all it takes to have this incredible chicken with garlic sauce on your plate!
- Prep. To begin, wash and slice 12 cup carrots, 12 cup celery, and 12 cup mushrooms, as well as cutting 2 cups broccoli into smaller pieces if needed. Then mince enough garlic to create 2 tablespoons minced garlic (about 6 cloves) and 2 teaspoons ginger powder (if not using paste or powder). After that, slice 1 pound of chicken breasts into thin strips and set them aside as well (place container of chicken in fridge if not cooking immediately).
- Combine the sauce ingredients in a mixing bowl. 13 cup chicken broth, 2 tablespoons soy sauce, 1 tablespoon dry sherry, 12 tablespoon rice vinegar, 2 teaspoons sesame oil, and 1 teaspoon chili paste in a small bowl Set aside after thoroughly mixing.
- To make your slurry, combine all of the ingredients in a mixing bowl. Then, in a separate small dish, make your slurry by whisking together 1 tablespoon cornstarch and 2 tablespoons chilled or cold water. Toss together and put away, or marinate the chicken if desired (See Tips & Recipe Notes).
- Cook the vegetables in a skillet. 12 tablespoons vegetable oil, heated in a large skillet or wok at medium-high heat 2 tablespoons chopped garlic, 2 teaspoons ginger, 12 cup cooked carrots and celery Stir in 2 cups broccoli florets and cook for 3 minutes, or until tender-crisp.
- Bring the chicken and sauce to a close. Finally, add 12 cup mushrooms and 1 pound sliced chicken breasts to the pan and stir fry for 1 to 2 minutes, or until the chicken is done. Stir in the garlic sauce, then stir in the slurry and add it to the stir-fry as well. As the sauce thickens, continue to stir-fry for about 1 minute. Remove from the heat and serve right away.
TIPS & RECIPE NOTES
For the best flavor, marinate your chicken before using it!
- For even more flavor, I recommend covering the sliced chicken in the sauce (cornstarch slurry and all) and marinating it for at least 30 minutes!
- If you wish to go this route, I recommend creating a second batch of the sauce and cornstarch slurry for the actual dish to avoid cross-contamination.
If using whole mushrooms, make sure to wash them properly before slicing!
- I prefer to gently rub off any dirt or debris on the mushrooms using a moist paper towel or kitchen towel. Mushrooms are spongy and will absorb a lot of water if you run them under the tap, making them soggy!
Don’t be shy with the garlic for this dish!
- For this recipe, you’ll need about 6 garlic cloves, or you can use pre-minced, jarred garlic. Just make sure you don’t use any less than the specified amount because it’s ideal for this dish!
When slicing chicken, it’s easiest to use partially defrosted chicken breasts!
- If the chicken is still partially frozen, it will slice very easily, allowing you to chop it into the tiniest possible pieces.
STORING & REHEATING
This excellent chicken with garlic sauce keeps well in the fridge! Simply place the leftovers in an airtight jar and refrigerate for 3–4 days. The next day, it’s even better!
You may even freeze leftover stir fry for another day! Simply freeze the chicken and vegetables in an airtight freezer storage container or plastic freezer bag for up to a month.
If you keep the leftovers in the freezer for longer than that, the flavor and nutrients will be lost! Allow the frozen stir-fry to thaw in the fridge overnight before serving.
REHEATING CHICKEN WITH GARLIC SAUCE
This dish is best reheated on the stove! In a pan over low to medium heat, briskly sauté the chicken and vegetables until warmed through. Alternatively, heat individual servings in the microwave for 1 minute at a time until well hot.Print
Frequently Asked Questions
What is chicken with garlic sauce made of?
Boneless chicken, soy sauce, capsicum, red chili sauce, spring onions, vinegar, and plenty of garlic are all you’ll need to make this delicious dish. You will never look back after making this simple and tasty chicken dinner for your loved ones in just 30 minutes
Can you cook chicken in a sauce?
In a 9×13-inch baking dish, place the chicken breasts and pour the sauce over them. To coat all sides of the chicken, turn it over in the sauce. Cook for 40 minutes in a preheated oven until the chicken is no longer pink and the juices flow clear.
Can you put sauce on raw chicken?
Yes, you CAN cook chicken in a sauce, and I do it all the time. My family and I have never been sick. Cooking the chicken in a sauce increases the flavor and keeps it juicy.
What is a slurry?
A slurry is a cornstarch and water mixture that thickens sauces, gravies, soups, and more! Mixing the cornstarch with cool water first helps to dissolve it, preventing lumps from forming in whatever you’re thickening!
More Chicken with Garlic Sauce Recipes to Try:
Easy Honey Garlic Chicken
Sticky and Easy Honey Garlic Chicken is quick and easy to make, with a 5-ingredient honey garlic sauce that is so delicious you’ll want to use it on everything!
You’re just minutes away from the most irresistible Honey Garlic Chicken meal the whole family adores, thanks to a recipe that incorporates both chicken thighs and chicken breasts! When you want something sweet with a tinge of savory, this is the dinner to have.
A wonderful sauce, crisp and sticky skin (which is optional), and properly cooked chicken It’s not going to get any better!
CHICKEN WITH GARLIC MUSHROOM SAUCE
Tender chicken breasts coated in garlic mushroom sauce are comfort food that can be on the table in under 30 minutes! You can quickly impress your loved one with this restaurant-quality dinner with simple ingredients and culinary techniques!