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Slices of tender stir-fried chicken breast coated in a translucent dark brown garlic sauce with carrots and bell peppers. (Chicken in Garlic Sauce)

Chicken in Garlic Sauce: The Ultimate Restaurant-Style Stir Fry

Master the art of Chinese Chicken in Garlic Sauce with this pro recipe. Featuring velveted chicken breast, a thick translucent dark brown sauce, and crunchy wood ear mushrooms for an authentic takeout experience at home.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450g) Chicken Breast Thinly sliced against the grain
  • 1 tbsp (15ml) Shaoxing Wine Or dry sherry
  • 1 tsp (5g) Cornstarch For velveting
  • 3 tbsp (45g) Garlic Finely minced
  • 1/2 cup (120ml) Chicken Broth
  • 2 tbsp (30ml) Soy Sauce
  • 1 tsp (5ml) Dark Soy Sauce For color
  • 1 tbsp (15ml) Oyster Sauce
  • 1 tbsp (15g) Sugar
  • 1/2 cup (15g) Dried Wood Ear Mushrooms Rehydrated and sliced
  • 1/2 cup (75g) Water Chestnuts Sliced
  • 1 medium (60g) Carrot Sliced into rounds
  • 1 medium (120g) Green Bell Pepper Sliced into strips

Equipment

  • 1 Wok or Large Skillet Carbon steel is preferred for high heat.
  • 1 Chef's Knife For thin slicing.

Method
 

Preparation
  1. Combine chicken slices with Shaoxing wine, 1 tsp cornstarch, and salt. Marinate for 20 minutes.
  2. Rehydrate wood ear mushrooms in warm water, then slice. Slice carrots, peppers, and chestnuts.
Cooking
  1. Heat oil in a wok. Sear chicken until opaque, then remove and set aside.
  2. Sauté minced garlic for 30 seconds until fragrant and golden flecks appear.
  3. Add vegetables and stir fry for 2 minutes. Add sauce mixture and chicken. Stir in cornstarch slurry until the sauce is thick, dark brown, and translucent.

Notes

Ensure your wok is piping hot before adding ingredients.
Dark soy sauce is essential for the authentic deep brown color.