Chicken with Garlic Sauce

Method5 steps · about 30 min

1. 1

   Step 1: Gently mix the 1 lb sliced chicken with the 1 tbsp Shaoxing wine, ½ tsp marinade salt and 1 tsp marinade cornstarch until evenly coated. Refrigerate for 10–15 minutes.

   Refrigerate the chicken marinade · 15 minUses 1 lb (450 g) boneless skinless chicken thighs, cut against the grain into ¼-inch slices · 1 tbsp Shaoxing wine · ½ tsp salt, for the marinade · 1 tsp cornstarch, for the marinade

2. 2

   Step 2: Mix the ¼ cup chicken broth, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1½ tbsp sugar and ½ tbsp sauce cornstarch thoroughly in a small bowl. Keep the sliced pepper and prepared green onions separate from this sauce.

   Uses ¼ cup chicken broth · 2 tbsp light soy sauce · 1 tbsp dark soy sauce · 1½ tbsp sugar · ½ tbsp cornstarch, for the sauce

   
3. 3

   Step 3: Heat 1 tbsp of the peanut oil in a large skillet over medium-high heat. Spread all the marinated chicken from step 1 in a single layer with little overlap. Sear the first side for about 30 seconds until lightly browned, then turn and cook for about 15–20 seconds. Stir briefly to brown both surfaces. This is only a preliminary sear: the chicken may still be pink inside. Transfer it to a dedicated plate, keep its juices and continue immediately through steps 4 and 5 to finish cooking.

   Sear the first chicken side only · 1 minUses 1 tbsp peanut oil for the preliminary chicken sear · All the marinated chicken from step 1

   
4. 4

   Step 4: Add the remaining 1 tbsp peanut oil and all 4 minced garlic cloves to the skillet. Stir briefly until fragrant. Add all the white pieces from the 3 green onions and the sliced red bell pepper (1). Stir-fry for about 20 seconds.

   Briefly fry the pepper and onion whites · 1 minUses Remaining 1 tbsp peanut oil · 4 medium garlic cloves, minced · White pieces from the 3 green onions · 1 red bell pepper, sliced

   
5. 5

   Step 5: Stir all the sauce from step 2 again to redistribute its cornstarch, then pour it over all the garlic and vegetables from step 4. Stir until it thickens enough to coat the back of a spoon. Immediately return all the partly seared chicken and juices from step 3 and all the reserved green-onion greens. Toss to coat and continue cooking until the actual chicken centers reach 74°C/165°F; the earlier surface browning is not a doneness check. Turn off the heat and immediately transfer everything to a clean serving plate. Serve hot, with ready steamed rice or ready cooked noodles if desired.

   Uses All the sauce from step 2 · All the garlic and vegetables from step 4 · All the partly seared chicken and juices from step 3 · All reserved green-onion greens · Ready steamed rice, as desired for serving (optional) · Ready cooked noodles, as desired instead of rice (optional)