Garlic Chicken Stir-Fry

spring, summer, autumn
Chinese
Yield: 4
Author: Katie Schenk
Garlic Chicken Stir-Fry

Garlic Chicken Stir-Fry

Prep time: 25 MinCook time: 15 MinTotal time: 40 Min

Glossy garlic chicken, crisp vegetables, and a savoury sauce that clings to every bite make this stir-fry feel suspiciously close to proper takeaway territory, minus the mystery grease and disappointing spring roll.

Ingredients

For the Chicken
  • 1½ pounds boneless skinless chicken thighs, thinly sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • ¼ teaspoon baking soda
For the Sauce
  • ¼ cup chicken stock
  • 3 tablespoons soy sauce
  • 1½ tablespoons dry sherry
  • 2 teaspoons cane sugar
  • 1 teaspoon white wine vinegar
  • 2 teaspoons cornstarch
  • ¼ teaspoon ground white pepper
For the Stir-Fry
  • 1 tablespoon canola oil, plus more if needed
  • 3 small rainbow carrots, thinly sliced on a bias
  • 1 red onion, cut into wedges
  • 1 cup snow peas
  • 1 cup red cabbage, thinly sliced, optional
  • 6 cloves garlic, finely chopped
  • 1 tablespoon fresh ginger, finely grated
  • 2 spring onions, thinly sliced, whites and greens separated
  • 1 teaspoon sesame seeds

Instructions

  1. In a medium bowl, combine the chicken, soy sauce, dry sherry, cornstarch, sesame oil, and baking soda. Toss well to coat and refrigerate for 20 to 30 minutes while you prepare the sauce and vegetables.
  2. In a small bowl or measuring jug, whisk together the chicken stock, soy sauce, dry sherry, cane sugar, white wine vinegar, cornstarch, and white pepper until smooth. Set aside.
  3. Heat a large skillet or wok over high heat until very hot. Add the canola oil, then add the carrots and red onion. Stir-fry for 3 to 4 minutes until lightly charred in spots and beginning to soften while still retaining some bite.
  4. Add the snow peas and cook for 1 minute more until bright green and crisp-tender. Transfer the vegetables to a plate.
  5. Return the skillet to the heat. Add another small splash of canola oil if needed. Spread the chicken into a single layer and cook undisturbed for 1 to 2 minutes before stirring. Continue cooking for another 4 to 5 minutes until browned and nearly cooked through.
  6. Reduce the heat slightly. Add the garlic, ginger, and spring onion whites. Cook for 30 seconds, stirring constantly, until fragrant.
  7. Return the vegetables to the skillet and toss everything together.
  8. Whisk the sauce once more, then pour it into the pan. Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and clings closely to the chicken and vegetables.
  9. Add the cabbage, if using, and toss for 30 seconds until just slightly softened.
  10. Scatter over the spring onion greens and sesame seeds just before serving.

Costs

  • Total Cost: $11.21
  • Cost per Serving: $2.80

Costs calculated in May 2026 in Cleveland, USA, using ingredients from Aldi, with the exception of sherry from OHLQ, sesame oil, carrots, sesame seeds, and pepper from Whole Foods, and a the cost of a homemade chicken stock.

Nutrition Facts

Calories

328

Fat

12 g

Sat. Fat

2 g

Carbs

15 g

Fiber

2 g

Net carbs

13 g

Sugar

6 g

Protein

37 g

Sodium

1258 mg

Cholesterol

162 mg

Nutritional information is an estimate only, and depends on the ingredients you use.

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