Chicken in Garlic Sauce Chinese

If there’s one dish that can turn a regular Tuesday into a mini celebration, it’s Chicken in Garlic Sauce Chinese. Between the deeply savory sauce, the garlicky aroma wafting through your kitchen, and the juicy bites of chicken, this dish is pure magic — and trust me, magic is always welcome after a long day.

I’m Aneta from Chicken Magic Recipes, and if you’re anything like me, you crave meals that feel a bit fancy but are secretly super simple to whip up. That’s why this Chicken in Garlic Sauce Chinese is perfect for busy weeknights, date nights, or even when you just need to satisfy a takeout craving without the delivery fee (or the mystery oil slick that sometimes arrives in the box).

Let’s dive into why you’ll absolutely adore this dish — and how you can make it in your own kitchen tonight!

Why You’ll Love This Chicken in Garlic Sauce Chinese

• Fast & fabulous: Ready in around 30 minutes, so dinner’s on the table faster than your favorite takeout app can deliver.
• Bold flavors: The garlic sauce is tangy, sweet, salty, and savory all at once — thanks to a perfect mix of soy sauce, ginger, sriracha, and brown sugar.
• Perfect texture: Crispy chicken bites smothered in glossy sauce — what’s not to love?
• Customizable heat: Like it spicy? Add more sriracha. Prefer it mild? Keep it gentle. You’re the boss!

Ingredients You’ll Need

Here’s what you’ll need for your flavor adventure:

For the Chicken:

• Boneless chicken thighs – Thighs are juicier and more forgiving, but breast works if you prefer it leaner.
• Cornstarch – Helps give the chicken that glorious crispy coating.
• Dark soy sauce – Adds depth and a lovely dark hue.
• Oil – Neutral oil for frying.

For the Aromatics & Veggies:

• Garlic – The star of the show, minced generously.
• Ginger – Adds a zingy freshness.
• Red bell pepper – Crunch and color.
• Green onion – A bright, fresh finish.

For the Chinese Garlic Sauce:

• Dark soy sauce – Brings savory umami goodness.
• Chicken broth – For flavor and sauce body.
• Rice vinegar – Tangy kick that balances the sauce.
• Light brown sugar – Sweetens things up just right (or swap in honey).
• Sesame oil – For that classic Asian aroma.
• Sriracha – A sweet heat that’s totally optional (but highly recommended).
• Water – To adjust the sauce consistency.
• Black pepper – A hint of mild heat.

How to Make Chicken in Garlic Sauce Chinese

Let’s get that wok sizzling!

1. Prepare the Sauce

In a bowl, whisk together:

• Dark soy sauce
• Chicken broth
• Rice vinegar
• Brown sugar
• Sesame oil
• Sriracha
• Water
• Black pepper

Set it aside. You’ll be pouring this luscious sauce into your stir-fry shortly!

2. Marinate & Coat the Chicken

• Cut your boneless chicken thighs into bite-sized chunks.
• Toss the chicken in dark soy sauce and cornstarch until coated evenly. The cornstarch is your secret weapon for crispy chicken.

3. Fry the Chicken

• Heat oil in a large skillet over medium heat.
• Cook the chicken for about 3 minutes on one side. Flip and cook for another couple of minutes until golden and crispy.
• Work in batches if needed so the pan isn’t crowded (the chicken deserves room to crisp up!).

4. Cook the Aromatics

• Drain excess oil, leaving about a tablespoon in the skillet.
• Add minced garlic and ginger. Sauté until aromatic — about 1 minute. (This is the moment your kitchen smells like heaven.)

5. Bring It All Together

• Add the cooked chicken back to the pan along with sliced red bell peppers and chopped green onions.
• Pour in the prepared garlic sauce.
• Stir everything together and cook for a few minutes until the sauce thickens and beautifully coats the chicken.

Boom! Dinner’s ready. Serve it piping hot over steamed white rice, brown rice, or even cauliflower rice if you’re keeping it low-carb.

Aneta’s Cooking Tips for Chicken in Garlic Sauce Chinese

• Chicken swaps: Boneless chicken breasts work fine if that’s what you have on hand, but thighs stay juicier and handle stir-frying better.
• Adjust the heat: Not a fan of spicy? Go easy on the sriracha. Love spice? Add extra or even a sprinkle of chili flakes!
• No dark soy sauce? Regular soy sauce works, though your sauce might be lighter in color.
• Crispy chicken tip: Pat your chicken dry before coating it in cornstarch to help it crisp up nicely.
• Leftover love: This dish tastes even better the next day as the flavors deepen!

A Little Story from My Kitchen

This Chicken in Garlic Sauce Chinese became my lifesaver one night when my kids were begging for Chinese takeout, and I had neither the patience for delivery nor the budget for a full spread. I threw this together with what I had in the fridge — and my family devoured it so fast, I barely got a bite myself. Now, it’s a regular in our dinner rotation — and a reminder that sometimes the best meals come from a pinch of creativity and a big spoonful of garlic!

FAQs about Chicken in Garlic Sauce Chinese

Bring the Magic of Chicken in Garlic Sauce Chinese Home

Chicken in Garlic Sauce Chinese is one of those recipes that’ll have your family singing your praises and your kitchen smelling divine. It’s quick, deeply flavorful, and a true crowd-pleaser — the perfect way to treat yourself without spending hours over the stove.

So go ahead and give this dish a try. Who knows? It might just become your new weeknight favorite. Happy cooking!

Explore More Delicious Asian Chicken Recipes

If you’re as smitten with savory stir-fries as I am, here are a few more mouthwatering dishes to keep your culinary adventure going:

• Dive into the vibrant flavors of my Chinese Chicken and Cabbage Stir Fry, another quick and healthy option that’s perfect for weeknights.
• For a sweet twist, check out the Mango Chicken Stir Fry, where juicy mango adds a tropical touch to your dinner plate.
• If you’re craving something crispy and coated in a luscious sauce, don’t miss the Crispy Chinese Honey Chicken — it’s pure takeout-style bliss made at home.
• And for a classic restaurant favorite, my Moo Shu Chicken Recipe will bring savory, aromatic joy right to your table.

Give these a try next time you’re in the mood for a bit of Chinese magic in your kitchen!

Chicken in Garlic Sauce Chinese

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• Author: Aneta
• Total Time: 25 mins
• Yield: 4 servings 1x

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Description

Skip the takeout menu and whip up Chicken in Garlic Sauce Chinese at home! Juicy chicken thighs tossed in a bold, savory garlic sauce with crunchy veggies — all ready in under 30 minutes. Perfect for busy weeknights or when your craving for Chinese food hits hard.

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Ingredients

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For the Chicken:

• 1½ lbs boneless chicken thighs, cut into bite-sized pieces

• 2 tbsp dark soy sauce

• 2 tbsp cornstarch

• 2 tbsp neutral cooking oil (e.g. canola or vegetable oil)

For the Aromatics & Vegetables:

• 4 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 1 red bell pepper, sliced

• 4 green onions, chopped

For the Garlic Sauce:

• 3 tbsp dark soy sauce

• ½ cup chicken broth

• 2 tbsp rice vinegar

• 1½ tbsp light brown sugar (or honey)

• 1 tsp sesame oil

• 1 tbsp sriracha (optional for heat)

• ¼ cup water

• ½ tsp black pepper

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Instructions

1. Make the Sauce: In a small bowl, whisk together dark soy sauce, chicken broth, rice vinegar, brown sugar, sesame oil, sriracha, water, and black pepper. Set aside.

2. Marinate the Chicken: Place chicken pieces in a bowl. Add dark soy sauce and cornstarch. Toss to coat evenly.

3. Cook the Chicken: Heat oil in a large skillet over medium heat. Add chicken in batches, cooking 3 minutes per side until golden and crispy. Remove chicken and drain excess oil, leaving about 1 tbsp in the pan.

4. Cook Aromatics: Add garlic and ginger to the skillet. Sauté for about 1 minute until fragrant.

5. Finish the Dish: Return chicken to the skillet along with bell pepper and green onions. Pour in the prepared sauce and toss until everything is well coated. Let it simmer for a couple of minutes until sauce thickens.

6. Serve hot over rice!

Notes

You can substitute chicken thighs with chicken breast for a leaner option.
Adjust sriracha to your desired spice level.
Add extra veggies like broccoli, snap peas, or carrots for more crunch.
Leftovers keep well for 2-3 days in the fridge and taste even better the next day!

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Dinner , lunch
• Method: Stir-fry
• Cuisine: Chinese

Nutrition

• Serving Size: 1 serving
• Calories: 365 kcal
• Sugar: 7 g
• Sodium: 1040 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 29 g
• Cholesterol: 135 mg