Chicken with Garlic Sauce Chinese

a bowl of chinese garlic chicken with rice

This Chinese Garlic Chicken is quick and easy with tender chicken breast smothered in thick glossy salty and sweet garlic sauce. It’s a healthier version of a dish many know and love.

Course Dinner

Cuisine Chinese

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Calories 258kcal

Author Kim

Ingredients

Chicken and Vegetables

500 grams/1 pound Skinless Chicken Breast
1 Leafy Pak Choy/Choy Sum/Bok Choy – about 2 or 3 cups roughly chopped
½ cup Green onions/Spring onions diced

For The Sauce

4 teaspoons Crushed Garlic
½ cup Vegetable Broth/Vegetable Stock
3 tablespoons Soy Sauce
2 tablespoons Apple Cider Vinegar
1 ½ tablespoons Granulated Sweetener that measures like sugar
½ teaspoon Toasted sesame oil
½ teaspoon Chinese Five Spice powder
1 tablespoon Cornstarch/Cornflour
3 tablespoons tap water

Garnish

Crispy fried shallots

Instructions

Make Sauce: Add all the sauce ingredients to a large jug and whisk together, then set aside.
Heat a non stick wok on high heat, and add chicken pieces, cooking through, and turning occasionally.
Add vegetables into the wok and cook for 2 minutes, adding 2 tablespoons of tap water to stop them burning.
Give the sauce another whisk and pour into wok, over chicken and vegetables . The sauce will thicken quickly on the heat as you stir it through (about a minute or so). As soon as its thickened, remove from heat
Serve with steamed jasmine rice and crispy fried shallots sprinkled on top.

Notes

Cooking without Oil: I used a non stick wok to cut down on the oil
Chicken: I like to use chicken breast for this recipe as it tend to cook a little quicker, but you could also use skinless and boneless chicken thigh chopped up into ½ inch pieces.
Garlic: There is a lot of garlic in this recipe and it is the predominant flavour. The garlic is the basis of the sauce. Fresh crushed garlic is ideal, but I also make this with crushed garlic from a jar and it still is totally yum.
Soy Sauce: I like to use regular soy sauce in this recipe, but light or dark would also work.
Apple Cider Vinegar: provides tartness and a slight sour note to the sauce
Toasted sesame oil: for earthiness and to round out the flavours. Using even just the smallest amount of toasted sesame oil adds a lot of flavour. If you can’t find it you can leave it out, or alternatively use a tiny bit of regular sesame oil.
Granulated sweetener: in lieu of regular sugar. I use monkfruit sweetener, however granulated stevia or other sweetener that measures like sugar would also work. The same amount of honey would also be an alternative.
Chinese Five Spice Powder: adds flavour to the sauce
Vegetables: other vegetables you may like to use if you have on hand are cabbage (chopped), asparagus (chopped), carrots (diced), baby spinach leaves (added at the end when the sauce is in)
Storage: store the stirfry in sir tight containers in fridge for two days (I keep the rice separate and make it fresh so the sauce doesn’t sink into the rice)
Freezing: Separate out into portion sized servings for easy meal prep. Label and date the container and freeze for upto 3 months without rice)
Nutritional Information does not include rice.

Nutrition