The Secret To Amazing Chicken With Garlic Sauce Chinese Recipe

• Faster than delivery – ready in just 20 minutes from start to finish
• Restaurant-quality taste – sweet, tangy, spicy flavors with tender chicken
• Budget-friendly – costs less than $15 for a family of four
• Customizable heat level – adjust spices to suit your taste buds

Why Your Homemade Chicken With Garlic Sauce Chinese Recipe Always Disappoints

Ever tried making Chicken With Garlic Sauce Chinese at home only to be disappointed by bland, rubbery results? The key to authentic Chicken With Garlic Sauce Chinese lies in the sauce-to-meat ratio and a special cooking technique.

This Chicken With Garlic Sauce Chinese Recipe solves both problems. By velveting the chicken (a quick marinade technique) and using the right sauce ingredients in the proper order, you’ll create restaurant-quality garlic chicken that’s actually better than takeout. If you enjoy Asian chicken dishes, you might also like my Chicken Nanban recipe which uses a similar quick-cooking technique.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	312	–
Protein	28g	56%
Carbohydrates	18g	6%
Fat	14g	18%
Fiber	2g	8%
Sodium	580mg	24%
Sugar	8g	16%

Serving size: ¼ of recipe (about 1 cup)

Prep Time, Cook Time, Total Time

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4 people

Equipment & Ingredients For Perfect Chicken With Garlic Sauce Chinese

Kitchen Tools

Tool	Purpose
Wok or large skillet	Primary cooking vessel
Sharp knife	Cutting chicken and vegetables
Cutting board	Prep surface
Small bowls	Sauce and marinade prep
Measuring spoons/cups	Precise measurements
Wooden spoon or spatula	Stirring and mixing
Garlic press (optional)	Mincing garlic easily

Ingredients List

Ingredient	Amount	Notes
For the Chicken
Boneless, skinless chicken breasts	1½ pounds	Cut into 1-inch cubes
Cornstarch	2 tablespoons	For velveting
Egg white	1 large	For velveting
Salt	¼ teaspoon
White pepper	¼ teaspoon	Black pepper works too
For the Sauce
Low-sodium soy sauce	3 tablespoons
Rice vinegar	2 tablespoons
Chicken broth	¼ cup
Brown sugar	1 tablespoon
Cornstarch	1 tablespoon	To thicken sauce
Chili garlic sauce	1-2 teaspoons	Adjust for heat preference
For the Stir-Fry
Vegetable oil	3 tablespoons	Divided
Garlic cloves	6-8 cloves	Minced (about 2 tablespoons)
Fresh ginger	1 tablespoon	Minced or grated
Red bell pepper	1 medium	Cut into 1-inch pieces
Water chestnuts	1 (8 oz) can	Drained and sliced
Green onions	4 stalks	Cut into 1-inch pieces
Dried red chilies	2-4	Optional, for extra heat

Ingredient Substitutions

• Chicken: Use chicken thighs for juicier results, or tofu for a vegetarian option
• Rice vinegar: Apple cider vinegar or white vinegar + ½ teaspoon sugar
• Chili garlic sauce: Sriracha or red pepper flakes
• Water chestnuts: Bamboo shoots or diced jicama
• Fresh ginger: ¼ teaspoon ground ginger (though fresh is strongly recommended)
• Vegetable oil: Peanut oil or canola oil

Ultra-Detailed Step-by-Step Instructions for Chicken With Garlic Sauce Chinese Recipe

Phase 1: Prepare the Chicken (Velveting)

1. Set up your kitchen workspace:
   • Clear all clutter from your counter area
   • Make sure your sink is empty for washing hands
   • Turn on good lighting so you can see what you’re doing
   • Wash your hands thoroughly with soap for 20 seconds
   • Place all packaged ingredients on the counter
   • Set your cutting board on a stable, flat surface
   • Place a damp paper towel or kitchen towel under the cutting board to prevent slipping
   • Have a medium bowl ready nearby for the chicken marinade
   • Place your trash can or a trash bowl within easy reach for scraps
2. Prepare and cut the chicken properly:
   • Remove chicken breasts from packaging
   • Look them over and trim any visible fat with kitchen scissors or a knife
   • Pat chicken completely dry with paper towels (this is essential for better cutting and cooking)
   • Place one chicken breast flat on the cutting board
   • Hold it steady with your non-dominant hand, fingers curled under for safety
   • Using your sharp knife in your dominant hand, first slice the chicken breast horizontally into ½-inch thick slices
   • Then, cut each slice into 1-inch squares
   • Make sure all pieces are roughly the same size for even cooking
   • Repeat with remaining chicken breasts
   • IMPORTANT: Always cut against the grain (perpendicular to the visible muscle fibers) for tender chicken
   • WARNING: Immediately wash your hands with soap and hot water after handling raw chicken
   • Also clean your knife and cutting board with hot soapy water
   • Use a separate cutting board for vegetables or wash thoroughly before cutting other ingredients
3. Create the perfect velveting mixture:
   • Get a medium-sized mixing bowl
   • Crack one whole egg by tapping it gently on a flat surface
   • Hold the egg over the bowl with both hands
   • Use your thumbs to gently pull the shell apart at the crack
   • Carefully let the egg white slide into the bowl while keeping the yolk in one half of the shell
   • Transfer the yolk back and forth between shell halves, letting the white fall into the bowl
   • Save the yolk for another use or discard
   • Check for any shell fragments in the white and remove them
   • Use a fork or small whisk to beat the egg white until it’s slightly frothy but not stiff (about 30-45 seconds)
   • Measure exactly 2 tablespoons cornstarch using measuring spoons
   • Add to the beaten egg white
   • Add precisely ¼ teaspoon salt and ¼ teaspoon white pepper
   • Whisk everything together for a full minute until completely combined with no visible lumps
   • Scrape the sides and bottom of the bowl with a spatula to ensure no dry cornstarch remains
   • The mixture should look like a thin, slightly opaque batter
4. Marinate chicken with velveting mixture:
   • Add all the chicken pieces to the bowl with the velveting mixture
   • Use clean hands (best option) or a silicone spatula to gently toss and coat each piece thoroughly
   • Lift and turn the chicken pieces several times to ensure every surface is covered
   • Spend at least 30 seconds mixing to make sure each piece is fully coated
   • Make sure no pieces are stuck together
   • Let the chicken sit for exactly 10 minutes at room temperature (set a timer)
   • TIP: This 10-minute marinating period is the perfect time to prepare your sauce and vegetables
   • WHY THIS WORKS: The cornstarch and egg white create a protective coating that keeps the chicken juicy when cooked at high heat

Phase 2: Prepare the Sauce and Vegetables for the Chicken With Garlic Sauce Chinese

5. Mix Chicken With Garlic Sauce Chinese sauce ingredients:
   • Get a small bowl or measuring cup with a spout
   • Place this on a clear area of your counter
   • Gather all sauce ingredients
   • Measure each ingredient precisely:
     • Pour exactly 3 tablespoons low-sodium soy sauce
     • Add exactly 2 tablespoons rice vinegar
     • Measure ¼ cup chicken broth
     • Add 1 tablespoon brown sugar (pack it down gently in the measuring spoon)
     • Sprinkle in 1 tablespoon cornstarch
     • Add 1-2 teaspoons chili garlic sauce (start with 1 if you prefer milder food)
   • Use a clean whisk and whisk vigorously for 40-60 seconds until:
     • The cornstarch is fully dissolved with absolutely no lumps
     • The brown sugar is completely dissolved
     • The mixture looks uniform in color with no separate layers
   • TIP #1: If you see any cornstarch lumps, press them against the side of the bowl with the back of a spoon
   • TIP #2: Rub a little cornstarch between your fingers to feel for graininess – if you detect any, continue whisking
   • WHY THIS MATTERS: Properly mixed sauce will thicken evenly when cooking without forming lumps
6. Prepare garlic step-by-step:
   • Place a whole head of garlic on your cutting board
   • Break it apart by pressing down firmly with the palm of your hand
   • Select 6-8 plump garlic cloves
   • Peel each garlic clove by:
     • Placing a clove flat side down on the cutting board
     • Placing the flat side of your knife on top of the clove
     • Gently pressing down with the heel of your hand until you hear a light crack
     • The skin should now come off easily
     • Repeat with remaining cloves
   • Mince the garlic by:
     • Slicing each peeled clove lengthwise into very thin slices (about 1/16 inch)
     • Turning the slices 90 degrees and cutting crosswise into tiny pieces
     • Run your knife through the pile a few more times, rocking it back and forth
     • Continue chopping until garlic pieces are uniformly small (about 1/16 inch)
   • OR use a garlic press if you have one:
     • Place one clove at a time in the press
     • Squeeze firmly until all garlic passes through the holes
     • Use a small spoon to scrape off garlic that sticks to the press
   • Place all minced garlic in a small bowl and set aside
   • TIP: If garlic sticks to your knife, sprinkle a tiny pinch of salt on it to reduce sticking
7. Prepare ginger with precision:
   • Locate a fresh ginger root
   • Cut a 1-inch piece of fresh ginger from the root
   • Use the edge of a teaspoon to scrape off the skin:
     • Hold the spoon firmly with the edge against the ginger
     • Scrape downward with some pressure
     • The thin skin should come off easily
     • Rotate and continue until all skin is removed
   • Place the peeled ginger flat on the cutting board
   • Slice the ginger into very thin slices (paper-thin if possible)
   • Stack 2-3 slices at a time and cut into matchsticks
   • Cut across the matchsticks to create tiny cubes (about 1/16 inch)
   • OR grate the peeled ginger using the finest side of a box grater:
     • Hold the grater at a 45-degree angle over a small plate or bowl
     • Move the ginger up and down against the grater with firm pressure
     • Occasionally scrape off the grated ginger from the back of the grater
   • You should have exactly 1 tablespoon when finished
   • Add to the bowl with the garlic
   • TIP: If you have extra ginger, wrap it tightly in plastic wrap and store in the freezer for next time
8. Prepare vegetables for Chicken With Garlic Sauce Chinese:
   • Red bell pepper:
     • Rinse under cold water and pat dry
     • Place on the cutting board stem side up
     • Cut off the top about ¼ inch below the stem
     • Cut off the bottom about ¼ inch from the end
     • Stand the pepper up on one flat end
     • Cut downward along the natural curve, slicing away the white ribs and seeds
     • Rotate and continue until you’ve removed all the ribs and seeds
     • Lay each pepper piece flat on the cutting board
     • Cut into 1-inch squares (about the same size as your chicken)
     • Place all pieces in a clean bowl
   • Water chestnuts:
     • Open the can and pour contents into a colander in the sink
     • Rinse under cold running water for 30 seconds to remove any metallic taste
     • Shake the colander to remove excess water
     • Transfer to a cutting board
     • Slice any whole chestnuts into thin rounds (about ⅛-inch thick)
     • Add to the bowl with bell peppers
   • Green onions:
     • Rinse under cold water to remove any dirt or grit
     • Shake off excess water
     • Place on cutting board and trim off the root ends (about ¼ inch from bottom)
     • Trim off any wilted or discolored green tops
     • Cut into 1-inch pieces, carefully keeping white/light green parts separate from dark green parts
     • Place white parts with bell peppers, green parts in a separate small bowl
   • Dried red chilies (if using):
     • Count out 2-4 dried red chilies
     • Use kitchen scissors to cut off the stems
     • Optionally, cut each chili in half to release more heat
     • Set aside with the garlic and ginger
   • TIP: For the most efficient cutting, group similar vegetables together and clean your knife between different ingredients

Phase 3: Cook the Chicken With Garlic Sauce Chinese

9. Set up your cooking station:
   • Choose a location with good ventilation near your stove
   • Place your wok or large skillet on the appropriate burner
   • Arrange all prepared ingredients in order of use:
     • Oil within easy reach (place on the side of the stove away from the burner)
     • Marinated chicken (place close by but not too close to the stove)
     • Bowl with garlic, ginger, and dried chilies (if using)
     • Bowl with vegetables (bell peppers, water chestnuts, white parts of green onions)
     • Bowl with sauce mixture (give it one more quick whisk before cooking begins)
     • Bowl with green onion tops (for finishing)
   • Have a clean, heat-proof plate ready for the cooked chicken
   • Place a wooden spoon or heat-resistant spatula right next to the stove
   • Have a kitchen timer or phone timer ready
   • TIP: Proper setup prevents rushing and forgetting ingredients during the quick cooking process
10. Heat your pan to the perfect temperature:
    • Make sure your wok or skillet is completely dry
    • Turn heat to high and let the pan heat up for 1-2 minutes
    • Hold your hand about 6 inches above the pan – you should feel significant heat
    • Add exactly 2 tablespoons of vegetable oil
    • Tilt and swirl the pan immediately to coat the bottom evenly with oil
    • Watch carefully as the oil heats – it should start to shimmer and look thinner
    • Wait until you see the first tiny wisps of smoke rising from the oil (about 30-60 seconds)
    • WARNING: Never leave the stove unattended during this step
    • WARNING: Keep children and pets away from the cooking area
    • TIP: The oil is ready when it flows quickly like water when the pan is tilted, but not smoking heavily
    • WHY THIS MATTERS: Properly heated oil is critical for the chicken to sear rather than steam
11. Cook chicken (first batch) with precision:
    • Use a slotted spoon or tongs to pick up marinated chicken pieces, allowing excess marinade to drip off
    • Carefully add half the chicken to the pan in a single layer
    • Start placing pieces at the edge farthest from you and work toward yourself to avoid oil splatter on your arms
    • Space the pieces at least ½ inch apart – this is crucial! (overcrowding will make them steam instead of sear)
    • WARNING: Stand back and keep your face away as the oil may splatter
    • Let the chicken cook untouched for exactly 2 minutes (set a timer)
    • During these 2 minutes, don’t stir or move the chicken at all
    • After 2 minutes, check one piece – it should be golden brown on the bottom
    • Use tongs or a spatula to carefully flip each piece over
    • Cook for exactly 2 more minutes on the second side
    • Check one piece by cutting it open – it should be white throughout with no pink
    • Remove all pieces to a clean plate
    • TIP: If chicken is sticking to the pan, use a thin metal spatula and slide it gently underneath
12. Cook chicken (second batch) with the same precision:
    • Check if the pan looks dry – there should be a light coating of oil visible
    • If the pan looks completely dry, add ½ tablespoon more oil and swirl to coat
    • Add remaining chicken in a single layer just as you did with the first batch
    • Space pieces evenly apart
    • Let cook untouched for 1 minute and 45 seconds (slightly less than the first batch)
    • Flip each piece
    • Cook for another 1 minute and 45 seconds
    • Check doneness by cutting one piece in half
    • Remove to the plate with the first batch
    • TIP: The second batch often cooks slightly faster because the pan is fully heated
    • WARNING: Be careful not to overcook the second batch
13. Cook aromatics for the Chicken With Garlic Sauce Chinese correctly:
    • Check if any dark particles remain in the pan – if so, use a paper towel to carefully wipe them out
    • Add the remaining 1 tablespoon oil to the center of the same pan
    • Tilt to spread the oil
    • Wait exactly 10 seconds for oil to heat
    • Add the bowl with garlic, ginger, and dried chilies (if using)
    • WARNING: Stand back with your face turned away as these may splatter and the aroma will be strong
    • Using a wooden spoon, stir constantly for exactly 30 seconds
    • Keep everything moving continuously to prevent burning
    • Use a circular motion, stirring from the center outward
    • The mixture should become very fragrant but not brown
    • If garlic starts to brown or smell acrid, immediately move to the next step
    • WHY THIS MATTERS: Properly cooking the aromatics releases their flavors without burning them, which would make your dish bitter
14. Cook vegetables with perfect timing:
    • Add bell peppers to the pan with the aromatics
    • Spread them out in an even layer
    • Let them sit for 10 seconds to start searing
    • Stir-fry for exactly 90 seconds, tossing frequently
    • Use a scooping motion with your spatula, bringing food from the bottom of the pan to the top
    • Vegetables should begin to soften but remain crisp and vibrant in color
    • Add water chestnuts and white parts of green onions
    • Stir-fry for another 60 seconds
    • The bell peppers should be slightly softened but still have some crunch
    • TIP: For even cooking, try to keep the food moving constantly
    • TIP: If your pan seems too hot (ingredients are browning too quickly), lift it off the heat for a few seconds
15. Create the final Chicken With Garlic Sauce Chinese dish:
    • Return all cooked chicken to the pan
    • Add any accumulated juices from the plate
    • Toss with vegetables for 30 seconds to reheat chicken
    • Push everything to the sides of the pan, creating a well in the center
    • Whisk sauce mixture one more time vigorously (cornstarch settles quickly)
    • Pour sauce into the center well in a circular motion
    • Count to 3 as the sauce begins to bubble
    • Immediately begin stirring and folding everything together
    • Use a scooping motion to incorporate the sauce with all ingredients
    • Stir constantly for 1-2 minutes until:
      • Sauce is bubbling all throughout the pan
      • All chicken and vegetables are evenly coated with glossy sauce
      • Sauce has thickened enough to coat the back of a spoon (draw your finger across the back of the spoon – the line should hold)
    • TIP #1: If sauce becomes too thick, add 1-2 tablespoons water or chicken broth and stir quickly
    • TIP #2: If sauce isn’t thickening after 2 minutes, increase heat slightly and continue stirring
    • WHY THIS MATTERS: The final sauce consistency should be thick enough to cling to the ingredients but not gloppy
16. Finish the dish properly:
    • Take the pan off the heat
    • Toss in green parts of green onions
    • Stir just until the green onions are incorporated (about 15 seconds)
    • The residual heat will wilt them slightly while keeping their bright color
    • Taste a small piece of chicken with sauce
    • Adjust seasoning if needed:
      • If too bland: add a splash more soy sauce
      • If too salty: add a pinch of sugar
      • If too thick: add a tablespoon of water
    • Transfer to a serving dish immediately
    • TIP: A wide, shallow bowl or platter works best for serving
    • WHY THIS MATTERS: Letting the dish rest for 2 minutes before serving allows flavors to meld but cooking too long will overcook the vegetables
17. Serve your perfect Chicken With Garlic Sauce Chinese:
    • Have serving bowls ready for each person
    • If serving with rice, prepare it in advance so it’s ready when the chicken is done
    • Serve the Chicken With Garlic Sauce Chinese immediately while still hot
    • Spoon over steamed rice (about ⅓ cup rice per person)
    • For a complete meal, serve with a simple side vegetable like steamed broccoli
    • Provide extra chili sauce on the side for those who want more heat
    • Garnish with additional sliced green onions if desired
    • TIP #1: White rice is traditional, but brown rice or cauliflower rice work well too
    • TIP #2: For an authentic experience, provide chopsticks alongside forks
    • WHY THIS MATTERS: This dish is best enjoyed immediately while the sauce is at the perfect consistency and vegetables are still crisp-tender

Troubleshooting Your Chicken With Garlic Sauce Chinese Recipe

Common Problems and Solutions

Problem: Sauce too thin

• Solution: Mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the sauce. Cook for another minute.
• Prevention: Make sure to whisk the sauce thoroughly before adding to the pan.

Problem: Sauce too thick

• Solution: Add 1-2 tablespoons chicken broth or water and stir until desired consistency.
• Prevention: Measure cornstarch carefully – too much will make sauce gluey.

Problem: Chicken sticking to pan

• Solution: If chicken sticks, add a tablespoon of oil around the edges of the pan.
• Prevention: Make sure oil is hot before adding chicken. Don’t move chicken for first 2 minutes of cooking.

Problem: Garlic burning

• Solution: If garlic starts to brown too quickly, immediately add vegetables to cool the pan.
• Prevention: Cook garlic for only 30 seconds and keep it moving. If your stove runs hot, reduce heat slightly.

Problem: Not spicy enough

• Solution: Add more chili garlic sauce, red pepper flakes, or a dash of hot sauce at the end.
• Prevention: Taste your chili sauce before cooking – brands vary in heat level.

Problem: Too salty

• Solution: Add 1 teaspoon sugar and a splash of water to balance flavors.
• Prevention: Use low-sodium soy sauce and broth.

Variations & Substitutions for Chicken With Garlic Sauce Chinese

Make It Your Own

Protein Options:

• Shrimp (reduce cooking time to 1-2 minutes per side)
• Beef strips (flank or sirloin, thinly sliced)
• Tofu (extra-firm, pressed and cubed)
• Pork tenderloin (sliced into thin medallions)

Vegetable Options:

• Broccoli florets (blanch first for 1 minute)
• Snap peas or snow peas
• Mushrooms (button or shiitake)
• Carrots (thinly sliced or julienned)
• Baby corn
• Bok choy (separate leaves from stems; add stems with bell peppers)

Flavor Twists:

• Add 1 tablespoon hoisin sauce for sweetness
• Use black bean garlic sauce for deeper flavor
• Add 1 teaspoon sesame oil at the end for nuttiness
• Include 1 tablespoon oyster sauce for umami richness
• Sprinkle with toasted sesame seeds to finish

Dietary Adjustments:

• Gluten-Free: Use tamari instead of soy sauce and check broth ingredients
• Low-Carb: Skip cornstarch and use xanthan gum (¼ teaspoon) to thicken
• Lower-Sodium: Reduce soy sauce to 1 tablespoon and increase other seasonings

Storage & Reheating Your Chicken With Garlic Sauce Chinese

Keep It Fresh

Refrigeration:

• Cool completely before storing (no longer than 30 minutes at room temperature)
• Place in airtight container with lid sealed tightly
• Push food down to minimize air space
• Keeps for 3-4 days in refrigerator at 40°F or below
• TIP: Store sauce separately from rice for best results

Freezing:

• Not recommended for best texture, but possible
• Store in freezer-safe container up to 1 month
• Leave ½ inch space at top for expansion
• Vegetables will be softer when thawed
• Label with date and contents
• TIP: If freezing, slightly undercook vegetables initially

Reheating:

• Microwave method:
  • Place in microwave-safe container
  • Add 1 tablespoon water to refresh sauce
  • Cover with microwave-safe lid or paper towel
  • Heat on 70% power for 1 minute, stir
  • Continue heating in 30-second intervals until hot throughout (165°F)
• Stovetop method:
  • Heat wok or skillet over medium heat
  • Add 1 tablespoon water or broth
  • Add leftover chicken and vegetables
  • Stir constantly until hot throughout (2-3 minutes)
  • WARNING: Never reheat food more than once
• TIP: Add fresh green onions after reheating for brightness

Safety Notes & Tips for Chicken With Garlic Sauce Chinese

For Best Results

Food Safety:

• Chicken must reach internal temperature of 165°F (74°C)
• Use a digital thermometer to check if unsure
• Never reuse marinade that touched raw chicken
• Wash hands for 20 seconds after handling raw chicken
• Sanitize cutting board and knife after cutting raw chicken
• Refrigerate leftovers within 2 hours of cooking
• Keep cold foods cold (below 40°F) and hot foods hot (above 140°F)

Prep Tips:

• Prep all ingredients before heating the wok (mise en place)
• Arrange ingredients in small bowls in order of use
• Use kitchen shears to cut dried chilies easily
• Freeze chicken for 15 minutes before cutting for easier slicing
• If your knife skills are developing, cut vegetables larger for easier handling
• TIP: A damp paper towel under your cutting board prevents slipping

Cooking Tips:

• A carbon steel wok works best but any large skillet will work
• Don’t overcrowd the pan—cook in batches if needed
• Have a splatter screen handy for the aromatics stage
• Keep a kitchen timer nearby to avoid overcooking
• Turn on your range hood fan or open a window when stir-frying
• TIP: A flat-bottomed wok is easier to use on home stoves

Serving Suggestions:

• Serve with steamed rice or cauliflower rice
• Garnish with extra sliced green onions or cilantro
• Pairs well with other Chinese-inspired dishes like my Baked Chicken Legs for a complete feast
• This Chicken With Garlic Sauce Chinese recipe also goes well with my Black Pepper Chicken with Mushrooms for a restaurant-style buffet at home
• Offer chopsticks along with forks for an authentic experience
• TIP: Pre-warm serving plates in a 200°F oven for restaurant-style presentation

Expert Tips:

• For an even more authentic version of this Chicken With Garlic Sauce Chinese recipe, try using dark meat chicken thighs
• This recipe pairs nicely with other Asian-inspired chicken dishes like my Chicken Nanban recipe for a fun fusion dinner
• The key to perfect Chicken With Garlic Sauce Chinese is not overcooking the vegetables – they should remain slightly crisp
• Homemade Chicken With Garlic Sauce Chinese will keep in the refrigerator for up to 3 days, but is best enjoyed fresh
• For meal prep, you can prepare all ingredients in advance and store separately until cooking time