This authentic Chinese Garlic Chicken (蒜香鸡腿肉) is better than takeout! It’s bursting with flavor, comes together in just 30 minutes, and makes the perfect weeknight dinner for the whole family.

Chinese garlic chicken stir fry with tender chicken pieces, red peppers, green onions, and sesame seeds in a glossy sauce.

Growing up in China, different versions of this dish were always on our table — and I loved when my dad made it. Every bite takes me right back home, especially since I haven’t been able to visit my parents for years due to travel restrictions. Cooking this dish feels like my way of bringing a little piece of home wherever I am.

What Makes This Garlic Chicken Special

This recipe takes inspiration from my dad’s version but with a few modern, healthier twists that fit busy mom life:

  • Coconut aminos instead of soy sauce — for lower sodium and a gluten-free option, without sacrificing flavor.
  • Arrowroot starch instead of cornstarch — it helps the sauce turn glossy and thick while keeping the chicken juicy.
  • Flexible protein options — use boneless chicken thighs for the juiciest texture, or swap for chicken breast or tofu for a lighter or vegetarian version.

The result? A restaurant-style garlic stir fry that’s rich, garlicky, and perfectly balanced between sweet, salty, and umami

This is one of those “dinner in a pinch” recipes that saves your weeknight sanity.

With minimal chopping, a quick marinade, and just a few pantry staples, you’ll have dinner on the table in under 30 minutes.

Now Let me Show you How to Make It

Step by step instruction on how to make Chinese garlic chicken stir fry - Cut chicken into small to medium cubes. Incorporate the marinade into the chicken.
Cut chicken into small to medium cubes. Incorporate the marinade into the chicken. Cover and let it sit in the fridge.
Step by step instruction on how to make Chinese garlic chicken stir fry - Add in starch and work it into the chicken until no clump is left.
Add in starch and work it into the chicken until no clump is left.

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

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

Step by step instruction on how to make Chinese garlic chicken stir fry - In a mixing bowl, whisk together the stir fry sauce.
In a mixing bowl, whisk together the stir fry sauce.
Step by step instruction on how to make Chinese garlic chicken stir fry - Set aside the jar of stir fry sauce.
Set aside. Whisk till it’s well combined before using.
Step by step instruction on how to make Chinese garlic chicken stir fry - Heat oil in the pan. Add in red bell pepper, green onion and garlic
Heat oil in the pan. Add in red bell pepper, green onion and garlic
Step by step instruction on how to make Chinese garlic chicken stir fry - Sautte until the garlic is turning brown
Sautte until the garlic is turning brown (be careful to not burn them)
Step by step instruction on how to make Chinese garlic chicken stir fry - Add in the chicken.
Add in the chicken.
Step by step instruction on how to make Chinese garlic chicken stir fry - Sear the chicken on all sides.
Sear the chicken on all sides.
Step by step instruction on how to make Chinese garlic chicken stir fry - Whisk the sauce again then pour into the chicken stir fry.
Whisk the sauce again then pour into the chicken stir fry.
Step by step instruction on how to make Chinese garlic chicken stir fry - Continue to stir until the sauce thickens and becomes sticky.
Continue to stir until the sauce thickens and becomes sticky.

Do not overcrowd the pan while cooking the chicken. Time may vary depending on the size of the chicken cubes.

Step by step instruction on how to make Chinese garlic chicken stir fry - Garnish with the green parts of the scallion, and roasted sesame seeds.
Lastly, garnish with the green parts of the scallion, and roasted sesame seeds.

My Favorite Way to Serve It

I love serving this Chinese Garlic Chicken steamed Jasmin rice, which is the traditional way to enjoy it. 

You can also try my classic fried rice, or quinoa fried rice.

Looking for a little contrast in texture and style? Try pairing this warm stir fry with a cold Chinese style salad. This Chinese Spicy Cucumber Salad is refreshing and easy to come together. I love serving it along side of the garlic chicken.

Bowl of Chinese garlic chicken stir fry served with white rice, topped with sesame seeds and green onions.
A bowl of jasmine rice and Chinese Garlic Chicken. There are red peppers and green scallions as well

If you love flavorful, quick stir-fries, this Chinese Garlic Chicken will be a staple in your kitchen.

Scroll down to the full recipe, give it a try tonight, and tag me on Instagram — I’d love to see your version!

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

Get the recipe:30 Minutes Chinese Garlic Chicken Stir Fry (Better than Takeout)

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 0 minutes
Total Time: 20 minutes
This authentic Chinese garlic chicken is better than take-out! So flavorful and can be made in 30 minutes. It is the perfect weeknight dinner recipe for the whole family to enjoy.
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Ingredients

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

Marinade

Stir fry Sauce

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 at least 20 minutes.
    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.
  • 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. 
    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.
  • Heat 2 – 3 tbsp neutral oil in a skillet on medium to high heat.
  • Once the oil is warm, add in white part of the scallion and the red pepper for 45 seconds to 1 minute. 
  • Add the minced garlic, ginger to the skillet to cook for another 30 – 45 seconds (before the garlic starts to burn/brown), then push it to the side of the pan.
  • Add in 2 – 3 tbsp neutral cooking oil if needed. Then add in the chicken. mix in the chicken. Sear each side of the chicken until it is fully cooked. Internal temperautre should reach 160F. (It is perfectly fine to start mixing in the other ingredients we pushed aside).
  • Once the chicken cubes are fully cooked, slowly pour in the Chinese stir fry sauce into the pan (whisk the sauce before pouring the ensure it si well combined).
    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
  • 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 become sticky.
  • Lastly, turn off the heat, garnish with the green parts of the scallion. Enjoy!

Notes

Storage:
Freezer: Up to 1 month
Perfect for meal prep — make a big batch, portion it out, and reheat for quick lunches or dinners.
Fridge: 2–3 days in an airtight container
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.

Author: Shuang Shuang Liang
Course: Main Course
Cuisine: Chinese