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A pan of chicken red bell peppers, green onion, healthy Chinese stir fry sauce sprinkled with toasted sesame seeds
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5 stars (9 reviews)

30 Minutes Chinese Garlic Chicken Stir Fry (Better than Takeout)

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.
Prep Time10 minutes
Cook Time10 minutes
Additional Time0 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Chinese
Diet: Gluten Free
Keyword: Asian Stir Fry, Healthy Chinese Garlic Chicken
Servings: 6 servings
Calories: 408kcal
Author: Shuang Shuang Liang

Equipment

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

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

Nutrition

Serving: 1g | Calories: 408kcal | Carbohydrates: 5g | Protein: 23g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 27g | Cholesterol: 81mg | Sodium: 470mg | Fiber: 1g | Sugar: 3g