Chicken with Garlic Sauce
Prep time
Cook time
Total time
Don't mistake this Chicken with Garlic Sauce dish with what’s on your Chinese takeout menu. This chicken and garlic sauce is 99 times better - Trust me!
Recipe type: Chicken and Poultry
Cuisine: Chinese
Serves: 2-4 servings
For the chicken:
  • 10 oz. chicken breast, thinly sliced
  • A pinch of salt
  • 1 teaspoon cornstarch
  • 1 teaspoon oil
For the sauce:
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon sugar
  • ¾ cup chicken broth (or water)
Additional Ingredients:
  • 2 tablespoons oil
  • 12 dried red chilies
  • 1 teaspoon minced ginger
  • 3 cloves minced garlic
  • 1 small winter bamboo shoot, outer husk peeled, thinly sliced, and then julienned
  • 1 cup soaked wood-ear mushrooms, julienned
  • ½ red bell pepper, thinly sliced
  • ¼ teaspoon salt
  • 2 teaspoons chili oil (optional)
  • 2 tablespoons cornstarch, mixed into a slurry with 2 tablespoons water
  • 1 scallion, sliced on an angle
  1. Marinate the sliced chicken with salt, cornstarch, and oil. Set aside while you prepare the rest of the ingredients.
  2. Before you start cooking, mix together the ingredients for the sauce in a small bowl. Set aside.
  3. Heat 2 tablespoons of oil in a wok over medium heat. Add the dried chilies, ginger, and garlic, and cook for a minute. Turn up the heat to high and immediately add the chicken. Stir-fry until the chicken is opaque.
  4. Add the bamboo shots, mushrooms, and bell pepper. Cook for another 2 minutes. Add the prepared sauce, and give everything a stir. Bring to a boil. Add salt to taste, chili oil (if using), and the cornstarch slurry. Stir-fry for 30 seconds, allowing the sauce to thicken. Add the scallions, give everything a final toss, and serve with rice.
Recipe by The Woks of Life at