Easy 20-Minute Chinese Chicken in Garlic Sauce (Better Than Takeout)

Craving quick, delicious Asian flavors? Skip delivery and make this easy 20-minute Chinese chicken in garlic sauce at home! Tender, glossy chicken tossed with crisp vegetables in a rich, savory glaze that beats takeout every single time.

Easy 20-Minute Chinese Chicken in Garlic Sauce

If you are looking for a weeknight meal that delivers deep restaurant-quality flavor without taking up your entire evening, this chicken in garlic sauce is about to join your regular rotation. The secret lies in getting a quick, high-heat sear on the chicken and whisking together a well-balanced sauce that coats every single bite in glossy goodness.

Ingredients

For the Chicken & Stir-Fry:

• 1.5 lbs (700g) boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces

• 1 tbsp cornstarch

• 1 tbsp low-sodium soy sauce

• 1 tbsp cooking oil (peanut, canola, or vegetable oil)

• 2 cups broccoli florets

• 1 large carrot, thinly sliced on a diagonal

• 1 red bell pepper, sliced into strips

• 4 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 3 green onions (scallions), sliced diagonally

For the Garlic Sauce:

• ¼ cup low-sodium soy sauce

• 2 tbsp dark soy sauce (for rich color and depth)

• 2 tbsp brown sugar (or honey)

• 1 tbsp Shaoxing rice wine (or dry sherry)

• 1 tbsp toasted sesame oil

• 1 tbsp chili garlic paste or sriracha (optional, for heat)

• ½ cup chicken broth

• 1 tbsp cornstarch

Garnish:

• Toasted white sesame seeds

• Extra sliced green onions

Step-by-Step Instructions

1. Marinate the Chicken

In a medium bowl, combine the bite-sized chicken pieces with 1 tablespoon of cornstarch and 1 tablespoon of low-sodium soy sauce. Mix well until the chicken is evenly coated. Set aside for 5–10 minutes while you prepare the sauce and veggies.

2. Whisk the Sauce

In a small bowl or measuring cup, combine all the sauce ingredients: light soy sauce, dark soy sauce, brown sugar, Shaoxing wine, sesame oil, chili garlic paste, chicken broth, and cornstarch. Whisk thoroughly until the sugar and cornstarch are completely dissolved.

3. Sear the Chicken

Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat until shimmeringly hot. Add the chicken in a single layer (work in batches if your pan is small to avoid overcrowding). Cook untouched for 3 minutes to get a nice brown sear, then toss and cook for another 2–3 minutes until fully cooked through. Transfer the chicken to a plate.

4. Cook the Vegetables

In the same skillet, add a splash more oil if the pan looks dry. Add the broccoli, sliced carrots, and red bell peppers. Stir-fry for 2 to 3 minutes until the vegetables are tender-crisp and bright in color. Add the minced garlic and ginger, cooking for about 30 seconds until fragrant.

5. Combine and Thickens

Return the cooked chicken and any resting juices back to the skillet with the vegetables. Re-whisk the garlic sauce mixture (cornstarch tends to settle) and pour it directly into the skillet.

Stir continuously for 1 to 2 minutes as the sauce heats up. It will rapidly simmer, darken, and thicken into a shiny, savory glaze that coats the chicken and vegetables evenly.

6. Garnish and Serve

Remove the pan from the heat. Stir in the sliced green onions and sprinkle generously with toasted white sesame seeds.

Tips for Success

• Prep before cooking: Stir-frying moves fast! Have all your vegetables chopped, garlic minced, and sauce mixed before turning on the stove.

• Searing matters: Let the chicken sit undisturbed for a minute when it hits the hot pan to get those charred, flavorful edges.

• Serving suggestions: Serve piping hot over fluffy white jasmine rice, brown rice, or stir-fried noodles.