Garlic chicken stir fry

Here’s a clear guide to making Garlic Chicken Stir-Fry, a quick and flavorful dish perfect for weeknight dinners:

What It Is

Garlic chicken stir-fry is a savory, high-protein dish where bite-sized chicken pieces are quickly cooked with garlic and vegetables in a hot skillet or wok. The result is tender chicken, crisp-tender vegetables, and a flavorful sauce that clings to every piece.

Common Ingredients

Protein & Vegetables:

• Chicken breast or thighs, cut into bite-sized pieces
• Bell peppers, broccoli, snow peas, carrots, or zucchini
• Onion and green onions

Flavorings & Sauce:

• Garlic, minced (the star ingredient!)
• Soy sauce (or tamari for gluten-free)
• Oyster sauce (optional, for umami)
• Sesame oil (for flavor)
• Chicken broth or water
• Cornstarch (optional, to thicken the sauce)
• Sugar or honey (optional, to balance flavors)
• Salt and black pepper

Optional Garnishes:

• Sesame seeds
• Chopped fresh cilantro or green onions

Basic Method

1. Prepare chicken: Pat dry, season with salt and pepper, and optionally toss lightly in cornstarch for a crispy finish.
2. Cook chicken: Heat a tablespoon of oil in a wok or skillet over medium-high heat. Stir-fry chicken until golden and cooked through, then remove and set aside.
3. Cook vegetables: Add a little more oil if needed. Stir-fry vegetables until crisp-tender.
4. Add garlic: Stir in minced garlic and cook for 30–60 seconds until fragrant.
5. Combine & sauce: Return chicken to the pan. Mix soy sauce, oyster sauce, sesame oil, and a splash of broth (or water) and pour over the chicken and vegetables. Toss to coat evenly.
6. Thicken (optional): Mix a little cornstarch with water and stir in to thicken the sauce slightly.
7. Serve: Garnish with sesame seeds or chopped green onions and serve hot over steamed rice or noodles.

Tips for Success

• Cook chicken in batches if your pan is small to avoid steaming instead of stir-frying.
• Keep vegetables slightly undercooked if you prefer them crunchy—they’ll continue cooking when mixed with the sauce.
• Garlic burns quickly, so add it after the vegetables are mostly cooked.
• Use high heat and quick stirring to achieve that restaurant-style “wok hei” flavor.

If you want, I can provide a step-by-step recipe with exact measurements and a sauce that’s perfectly balanced sweet, savory, and garlicky.

Do you want me to do that?