This authentic Chinese garlic chicken is better than take-out! So flavorful and can be made in 15 minutes, you won’t believe this Garlic Chicken stir fry is gluten free and soy free as well.

Another one of my favorite Asian chicken stir fry dishes! 蒜香鸡腿肉 – Chinese Garlic Chicken!

A pan of chicken red bell peppers, green onion, healthy Chinese stir fry sauce sprinkled with toasted sesame seeds

Growing up in China, different variations of this dish was always a staple and I always loved when my dad made it. 

I haven’t been home in so long and my parents haven’t been able to come to visit because of the pandemic and the travel ban.

So making this Chinese Garlic Chicken dish is a way for me to travel and bring a little bit home to where I am right now. 

Besides this Chinese garlic chicken, the comfort food I have also been making lately are Chinese Chicken and Green beans, Sesame Chicken, and Slow Cooker Korean Short Ribs.

Out of my 15 Healthier Asian Food Recipes, This garlic chicken stir fry may be the quickest to make. It literally takes 15 minutes to get this dish ready. It can’t get better than that!

What Makes This Garlic Chicken Recipe Different?

With a few simple twists and substitutions, this Asian Stir Fry with garlic sauce is a great meal for the whole family.

I made a couple of simple switches to my dad’s recipe to make this dish Paleo-friendly. And with a few other changes, this Chinese Chicken dish can be Whole30 and Keto as well.

This homemade Chinese dish has plenty of protein in it. I’m using boneless chicken thighs, but you can use chicken breast as well.

If you want to make this dish vegan or vegetarian, use firm tofu instead of chicken.

To make this Chinese garlic chicken I’m using coconut aminos instead of soy sauce. This is a great substitution to reduce the salt content and make it gluten-free. 

Coconut Aminos still has the deep, rich, salty flavor that soy sauce has, it’s just healthier.

A lot of Chinese and Asian recipes have cornstarch in them. My dad always loved putting starch in lots of stir fry dishes to achieve that special texture and consistency. 

But I am giving this stir fry a Paleo twist and using arrowroot starch instead of corn starch. 

Arrowroot is my favorite ingredient in this kind of recipe. The arrowroot starch keeps the meat moist, and makes the sauce thick and sticky, just like it should be! 

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the perfect stir fry recipe for meal prep

A bowl of jasmine rice and Healthy Chinese Garlic Chicken. There are red peppers and green scallions as well
A bowl of jasmine rice and Chinese Garlic Chicken. There are red peppers and green scallions as well

We all have busy schedules, I know, believe me…

Worrying about finding time to cook dinner after a full day of work, being a parent, working out and running errands is something I find fun.

So having a few meals up your sleeve that you know will on the table in minutes is a lifesaver!

And this Chinese garlic chicken is definitely one of those recipes.

With minimal chopping, quick cook time, and room for throwing in whatever veggies you have at home, this is the perfect nutritious weekday meal that the whole family will love! 

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Ingredients for Chinese Chicken with Garlic Sauce

Ingredients to make this Chinese Garlic Chicken. There are coconut aminos, honey, sesame oil, rice vinegar, garlic ginger and arrowroot starch.

To make my delicious Paleo Chinese Chicken stir fry you need a few simple ingredients. 

I have divided this recipe into three categories: Marinade, Stir Fry sauce, and Fresh Veggies. 

Marinade

  • Chicken thighs (or breast)
  • Arrowroot starch 
  • Coconut aminos
  • Salt

Stir fry Sauce

Chicken and fresh vegetables has been stir fried in a pan. The shot is taken when a Chinese garlic and soy sauce is being poured over.
  • Garlic
  • ginger
  • Coconut aminos 
  • Water
  • Rice vinegar
  • Sesame oil 
  • Arrowroot starch
  • Honey or coconut sugar (optional)

To make this Chinese Garlic Chicken Paleo-friendly, use honey or coconut sugar to sweeten. 

If you want to make this Asian recipe Keto and Whole30 approved, omit the sweetener altogether. 

Fresh Veggies/garnish

  • Scallions
  • Red bell pepper

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How to Make Chinese Chicken with Garlic Sauce

Two glass bowls next to each other. In the left one there is boneless chicken thighs cubed up. In the right bowl arrowroot and coconut aminos added to the chicken.

First, start with cutting the chicken into 1 inch cubes.

Second, in a bowl, wish together the marinade using coconut aminos, arrowroot starch, and salt. Add the chicken to the marinade and marinate for 20 minutes (if you have the time that is).

Then, mince or finely chop the garlic and ginger and set aside. 

Chop the scallions and separate the green and white parts, set aside.

Thinly slice red bell pepper and set aside.

On the left picture there are Six small glass bowls on a table. There is one ingredient in each bowl. There are honey, coconut aminos, garlic, arrowroot starch, rice vinegar, and sesame oil. On the right picture the ingredients are being combined with a wisk.

In a mixing bowl, whisk together the stir fry sauce using coconut aminos, water, rice vinegar, sesame oil, honey, and arrowroot starch. 

Heat 2 – 3 tbsp oil in a skillet on medium to high heat.

Action picture of chicken being pan fried

Sear the chicken on all sides until cooked through, about 6-8 min or until the internal temperature reaches 160F. Time may vary depending on the size of the chicken cubes.

Then, remove the chicken from the skillet and wipe out the skillet using a kitchen towel. 

Red Bell Pepper, scallions and garlic are being fried in a non stick pan.

Now, heat 1 tbsp oil on medium to high heat, and sauté the white part of the scallion and the red pepper for 1 minute. 

Then, add the minced garlic to the skillet followed by the cooked chicken.

Chicken, garlic and bell peppers in a non stick skillet. There is a sticky chinese sauce beeing pored over. Instead of soy sauce coconut aminos has been used to make this asian stir fry gluten-free

Then, pour in the stir fry sauce and stir.

Turn down the heat to low. 

Cook the chicken stir fry for 1 minute or until the sauce starts to thicken up and bubble in the edges. 

Lastly, garnish with the green parts of the scallion, and roasted sesame seeds.

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How to Serve honey Garlic Chicken stir fry

A large bowl of healthy homemade whole30 dinner. There is rice and juicy chicken

I love serving this Chinese Chicken with garlic sauce with Jasmin rice, which is the traditional way to eat it. 

However, if you want to keep this delicious dish Keto and Whole30-friendly go for this delicious and nutritious Cauliflower rice.

To add extra veggies and nutrition to this dish you could add this Chinese vegetable stir fry as well, or just add some broccoli or any of your favorite vegetables. 

This Asian stir fry would also be great served with noodles or zoodles!

Can I Save Leftover Chinese Garlic Chicken

One piece of chicken is about to get eaten using chopsticks. In the background you can see a bowl of rice and fresh vegetables.

You can store the leftovers or double batched mealt prep in an air-tight container in the fridge for 2 – 3 days.

Do you know what that means?

It’s perfect for meal-prepping! Make a big batch and eat for lunch or dinner for a few days. 

Is it freezer friendly you ask? 

YES! 100%! 

Store it in the freezer in an air-tight container for a month. Either in portion sizes or in a bigger box fit for the whole family. 

Check out more freezer friendly meals HERE.

But now, scroll down to the recipe and make this quick, easy and Chinese garlic chicken for dinner tonight!

Let me know what your favorite Asian recipe is in the comments!

ALSO, I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Pinterest Picture of easy and authentic Chinese Stir fry
A pan of chicken red bell peppers, green onion, healthy Chinese stir fry sauce sprinkled with toasted sesame seeds

Get the recipe:Easy Chinese Garlic Chicken {20 minutes}

My authentic Chinese Garlic Chicken stir fry is ready in 15 minutes and tastes better than take-out! It’s a great Paleo, Keto and Whole30 friendly dinner idea!
5 stars (6 reviews)

Ingredients

  • 1.5 lb chicken thighs, or breast
  • 1 stalk of scallion
  • ¼ red bell pepper, optional
  • 3 – 4 tbsp cooking oil
  • 5 medium cloves of garlic, ~2.5 tbsp minced
  • 1 inch of fresh ginger, ~ 1/2 tbsp minced

Marinade

  • 1.5 tbsp arrowroot starch
  • 2 tbsp coconut aminos
  • 1/2 tsp salt or to taste

Stir fry Sauce

  • 1/3 cup coconut aminos
  • 1/3 cup water or chicken broth
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1.5 tbsp arrowroot starch
  • 2 tbsp honey or coconut sugar, omit for Whole30 and Keto option

Equipment

Instructions 

  • Start with cutting the chicken into 1-inch cubes.
  • In a large mixing bowl, wisk together the marinade using coconut aminos, arrowroot starch, and salt. Add the chicken to the marinade. Cover and marinate for 20 minutes.
  • Mince the garlic, and fresh ginger. Chop the scallions and separate the green and white parts. Thinly slice the red bell pepper. Set aside.
  • In a medium mixing bowl, whisk together the stir fry sauce using coconut aminos, water, rice vinegar, sesame oil, honey (if using any), and arrowroot starch. 
  • Heat 2 – 3 tbsp oil in a skillet on medium to high heat. Sear the chicken on all sides until cooked through, about 6-8 min, or until the internal temperature reaches 160F. Then Remove chicken from the skillet and wipe out the skillet. 
  • Heat 1 tbsp of oil on medium to high heat and sauté the white part of the scallion and the red pepper for 1 minute. 
  • Add the minced garlic, ginger to the skillet to cook for another 30 – 45 seconds (before the garlic starts to brown), then mix in the cooked chicken.
  • Slowly pour in the Chinese stir fry sauce into the pan.
  • Turn down the heat to low and continue to stir and cook the garlic chicken stir fry for 1 minute or until the sauce starts to thicken up and bubble in the edges. 
  • Lastly, turn off the heat, garnish with the green parts of the scallion, and/or roasted sesame seeds. Serve with Jasmin rice or cauliflower rice. ENJOY!
Serving: 1g, Calories: 408kcal, Carbohydrates: 5g, Protein: 23g, Fat: 34g, Saturated Fat: 5g, Polyunsaturated Fat: 27g, Cholesterol: 81mg, Sodium: 470mg, Fiber: 1g, Sugar: 3g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.