Chinese Chicken with Garlic Sauce

Name: Chinese Chicken with Garlic Sauce
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: 10 oz chicken breast; 1 small winter bamboo shoot; 1 cup reconstituted dried wood ear mushrooms; 1/2 red bell pepper; 1 scallion, finely chopped; 1 tsp ginger; 3 cloves garlic cloves; 12 dried red chilies; 1 tsp cooking oil; 1 tbsp light soy sauce; 1 tbsp rice vinegar; 1 tbsp Shaoxing wine; 1 tbsp sugar; 3/4 cup chicken broth; 2 tsp cornstarch; 1 tbsp water; 1/3 tsp salt; 2 tsp chili oil

This Chinese chicken with garlic sauce is a fast, savory stir-fry packed with tender chicken, crisp vegetables, wood ear mushrooms, and a glossy sweet-tangy sauce. Serve it over steamed rice for a bold weeknight dinner with restaurant-style flavor.

Servings4 Portions

Prep Time30 Mins

Cook Time5 Mins

Difficulty

Intermediate

Ingredients

chicken breast
10 oz
small winter bamboo shoot
1
reconstituted dried wood ear mushrooms
1 cup
red bell pepper
0.5
scallion, finely chopped
1
ginger
1 tsp
garlic cloves
3 cloves
dried red chilies
12
cooking oil
1 tsp
light soy sauce
1 tbsp
rice vinegar
1 tbsp
Shaoxing wine
1 tbsp
sugar
1 tbsp
chicken broth
0.8 cup
cornstarch
2 tsp
water
1 tbsp
salt
0.3 tsp
chili oil
2 tsp

Step-by-Step Instructions

Slice the chicken thinly across the grain. Toss it with a pinch of salt, 1 tsp cornstarch, and 1 tsp oil until evenly coated, then let it stand while you prepare the vegetables and sauce.

In a small bowl, whisk together the light soy sauce, rice vinegar, Shaoxing wine, sugar, and chicken broth. In a separate small bowl, mix 1 tsp cornstarch with 1 tbsp water to make a slurry.

Heat 2 tbsp oil in a wok or large skillet over medium heat. Add the dried chilies, ginger, and garlic, and stir-fry for about 30 seconds, just until fragrant. Increase the heat to high, add the chicken, and stir-fry until the pieces turn opaque.

Add the bamboo shoot, wood ear mushrooms, and red bell pepper. Stir-fry for about 2 minutes, keeping everything moving so the vegetables stay crisp.

Pour in the prepared sauce and bring it to a lively simmer. Season with salt, add chili oil if using, then stir in the cornstarch slurry. Cook for 30 to 60 seconds, until the sauce thickens and coats the chicken. Toss in the scallion and serve hot with rice.