Garlic Chicken Stir-Fry
main course · Chinese
A high-protein, Chinese-style garlic chicken stir-fry with marinated thigh meat and a savory soy-oyster sauce — quick to make and great over rice.
Added Apr 20, 2026
Prep time
25 min
Cook time
12 min
Servings
3-4 servings
Ingredients
1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch cubes
1 tbsp Shaoxing wine
1/4 tsp salt
1 tbsp cornstarch
4–6 garlic cloves, finely minced
1 medium onion, cut into thick wedges
4 scallions (green onions), cut into 1/2-inch pieces, whites and greens separated
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp chicken bouillon powder (or 1/2 bouillon cube), crumbled
1 tsp granulated sugar
1/4 cup (60 ml) water
2 tbsp neutral oil (vegetable, canola, or peanut) for cooking
Cooked rice, for serving (optional)
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days; reheat gently on the stovetop. Variations: swap chicken thighs for boneless skinless chicken breasts (shorter cooking time), or add vegetables like bell peppers, broccoli, or snap peas when stir-frying the onions. For gluten-free, use tamari and a gluten-free oyster sauce. Adjust sugar and salt to taste; reduce or omit Shaoxing wine if you prefer. You can increase the cornstarch (to 2 tsp) mixed with a little water for a thicker sauce if desired.
Preparation
1
In a bowl, combine the cubed chicken thighs with Shaoxing wine, 1/4 tsp salt, and 1 tbsp cornstarch. Mix until the chicken is evenly coated. Let marinate for 15 minutes (can marinate up to 1 hour if desired).
2
While the chicken marinates, finely mince the garlic, cut the onion into thick wedges, and slice the scallions into 1/2-inch pieces, keeping the white and green parts separate.
3
Make the sauce: in a small bowl, whisk together dark soy sauce, light soy sauce, oyster sauce, chicken bouillon powder, sugar, and 1/4 cup (60 ml) water until combined. Set aside.
4
Heat a large skillet or wok over medium-high heat and add 1–2 tbsp oil to coat the pan.
5
Add the marinated chicken to the hot pan in a single layer. Brown the chicken, stirring occasionally, for about 4–6 minutes until pieces are cooked through and have some color. Remove the chicken from the pan and set aside.
6
In the same pan, add a touch more oil if needed and add the onion wedges, minced garlic, and the white parts of the scallions. Stir-fry for about 1–2 minutes until softened and fragrant.
7
Return the browned chicken to the pan and pour in the prepared sauce. Stir constantly to coat the chicken and vegetables.
8
Continue cooking and stirring until the sauce thickens and becomes glossy (the cornstarch on the chicken will help thicken it), about 1–3 minutes. If the sauce seems too thick, add a splash of water.
9
Stir in the scallion greens and cook just until wilted, about 30 seconds to 1 minute.
10
Serve the garlic chicken stir-fry immediately over bowls of steamed rice or enjoy as is.
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