Stir-Fry Garlic Chicken

Stir-Fry Garlic Chicken
Servings: 2 to 4


  • 1 tablespoon cornstarch
  • 1 tablespoon Chinese cooking wine or dry white wine
  • 2 teaspoons reduced sodium soy sauce
  • 2 teaspoons oyster sauce
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 1/2 pounds boneless, skinned chicken thighs
  • 4 teaspoons finely minced garlic
  • 1 tablespoon finely minced peeled fresh ginger
  • 20 snow pea pods, trimmed
  • 1 medium onion, cut into 1/4-inch-thick slices
  • 1 tablespoon hoisin sauce
  • 1 tablespoon ketchup
  • 1 tablespoon dark sesame oil
  • 3 teaspoons dark soy sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 2/3 cup chicken broth
  • 2 tablespoons peanut oil

Make It

Mix together in medium-size bowl:

1. Cornstarch, wine , soy sauce, oyster sauce, salt and sugar.

2. Cut into 1-1/2 x 1/2-inch pieces (this is more easily done if chicken is partially frozen): 1-1/2 pounds boneless, skinned chicken thighs.

3. Toss chicken in soy-sauce mixture. Cover with plastic wrap and let stand for 20 to 30 minutes.

On a small plate:

4. Place garlic and ginger.

On another small plate:

5. Place snow-pea pods, trimmed and onion, cut into 1/4-inch-thick slices

Mix in small bowl:

6. Hoisin sauce, ketchup, sesame oil, soy sauce and crushed red-pepper flakes.

Have ready:

7. Chicken broth and green onions, sliced lengthwise into thin strips, then cut into 2-inch section.

8. Heat wok or large skillet over high heat. Add peanut oil. Swirl oil in pan until hot but not smoking. Add and stir-fry until very slightly browned minced garlic and ginger. Add and quickly stir to separate pieces and cook about 3 minutes: chicken mixture. Add and swirl until heated though: chicken broth.

9. Add snow peas and onions. Stir once, cover and cook for 3 to 4 minutes. Uncover and add, stirring until pieces are coated: soy-sauce mixture. Sprinkle with green onions. Remove to serving dish. Serve immediately. Makes 2 to 4 servings.