This quick and flavorful Garlic Chicken stir-fry is a weeknight dinner winner. Tender, thin-sliced chicken breasts are velvety-coated and seared to perfection, then tossed with aromatic fresh garlic, ginger, and crisp green onions. The rich, savory sauce brings together soy sauce, rice vinegar, and a hint of chili for a balanced, restaurant-quality taste. It’s simple to make with pantry staples and cooks in under 30 minutes. Serve it over steamed rice for a complete, satisfying meal thatâÂÂs both healthy and delicious. Perfect for busy nights when you want something special without the fuss.
Garlic Chicken
Description
This quick and flavorful Garlic Chicken stir-fry is a weeknight dinner winner. Tender, thin-sliced chicken breasts are velvety-coated and seared to perfection, then tossed with aromatic fresh garlic, ginger, and crisp green onions. The rich, savory sauce brings together soy sauce, rice vinegar, and a hint of chili for a balanced, restaurant-quality taste. It&# 226;ÂÂs simple to make with pantry staples and cooks in under 30 minutes. Serve it over steamed rice for a complete, satisfying meal thatâÂÂs both healthy and delicious. Perfect for busy nights when you want something special without the fuss.Ingredients
Directions
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Place chicken breasts in the freezer for 1-2 hours until very firm but not frozen solid.
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Slice the chilled chicken crosswise into thin shreds or strips.
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In a bowl, lightly beat 1 egg white, then mix in 1 tablespoon cornstarch and 1 tablespoon dry white wine (or sherry), stirring until the cornstarch is dissolved.
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Add the sliced chicken to the egg mixture and mix well to coat all pieces evenly.
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Let the coated chicken stand at room temperature for 30 minutes.
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Meanwhile, slice 4 green onions on the diagonal into very thin slices.
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Mince 1 teaspoon ginger root and 3 teaspoons fresh garlic (about 5-6 cloves).
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Combine the sauce ingredients: 1 teaspoon crushed chili paste (Sambal Oelek), 2 teaspoons sugar, 1 teaspoon cornstarch, 2 teaspoons rice vinegar, 2 tablespoons water, 2 tablespoons dry white wine (or sherry), and 2 tablespoons low-sodium soy sauce. Mix well.
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Heat a wok or large skillet over medium-high heat and add 2 tablespoons canola oil.
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Stir-fry the coated chicken until no longer pink, about 3-4 minutes.
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Remove the cooked chicken with a slotted spoon and set aside.
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In the same wok, add the green onions, ginger, and garlic. Stir-fry for about 30 seconds until fragrant but not brown.
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Return the chicken to the wok.
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Re-stir the sauce ingredients to recombine and add them to the wok.
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Cook, stirring constantly, until the mixture is well combined, hot, bubbly, and slightly thickened.
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Serve immediately over hot, cooked rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 165.0kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 1.0g5%
- Cholesterol 85.0mg29%
- Sodium 74.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 31.0g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best texture, chilling the chicken before slicing helps achieve thin, uniform strips that stay tender during cooking.
If you prefer less spice, reduce or omit the Sambal Oelek.
For a gluten-free version, ensure your soy sauce is tamari or labeled gluten-free.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to restore sauciness.
Vegetable variations: Add sliced bell peppers, broccoli florets, or snap peas when stir-frying the aromatics for added crunch and nutrition.
