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Asian Garlic Chicken Recipe

Asian Garlic Chicken Recipe - Easy Meals To Cook

Hello everyone! If you’re like me, you know there’s nothing quite like coming home after a long day and whipping up something delicious. 
One of my all-time favorites is Asian Garlic Chicken. It’s a dish that combines unforgettable flavors with a quick, easy-to-follow recipe. Trust me, once you try it, you'll make it a regular in your kitchen.
In this blog post, I will take you on a flavorful journey. Not only will we break down the recipe step by step, but I’ll also share some helpful tips, storage ideas, and frequently asked questions. Let’s get started!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6
Course: Dinner
Cuisine: Chinese
Calories: 408
Ingredients Method Notes

Ingredients
  

Stir Fry Sauce:
  • 1/3 cup coconut aminos or tamari
  • 1/3 cup chicken broth or water
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 1/2 tablespoons tapioca flour
  • 2 tbsp honey or maple syrup
  • 1 tbsp Sriracha or chili paste
  • 1 tsp five-spice powder
Marinade:
  • 1 1/2 tablespoons tbsp tapioca flour
  • 3-4 tbsp tamari
  • 1/2 teaspoon sea salt
  • 1 1/2 tablespoons rice wine vinegar
  • 1 tbsp Shaoxing wine
Ingredients:
  • 1-1 1/2 IB. boneless chicken thighs or breasts
  • 1 stalk green onion, chopped
  • 1/2 red bell pepper, sliced
  • 3-4 tbsp neutral oil
  • 5 cloves garlic, minced
  • 1/2 tablespoon fresh ginger, finely grated
  • 1 tbsp toasted sesame seeds

Method
 

Step 1: Prepare the Chicken Marinade
  1. Start by marinating the chicken. In a medium bowl, combine the tapioca flour, tamari, sea salt, rice wine vinegar, and Shaoxing wine. 
    Whisk until everything is well mixed. Then, toss in the chicken pieces. Make sure they are nicely coated. Cover and let it marinate while you prepare the sauce.
Step 2: Make the Stir Fry Sauce
  1. In another bowl, mix together the coconut aminos (or tamari), chicken broth, rice vinegar, sesame oil, tapioca flour, honey, Sriracha, and five-spice powder. Whisk well until the flour is dissolved and the mixture is smooth. Put it aside for later use.
Step 3: Cook the Chicken
  1. Heat a large skillet or wok over medium-high heat. Add a splash of neutral oil and let it heat up. Once hot, add the marinated chicken to the pan in a single layer. Cook for about 5-7 minutes without stirring too much. 
    This allows the chicken to sear nicely. Every now and then, flip the pieces until they are golden brown on all sides.
Step 4: Add Garlic and Ginger
  1. Once the chicken is nearly cooked through, add the minced garlic and grated ginger to the pan. Stir everything together, letting the fragrant garlic and ginger infuse the chicken. This should take about 2 minutes. Just be cautious not to burn the garlic.
Step 5: Pour in the Sauce
  1. Now, pour the prepared stir fry sauce over the chicken. Stir well, ensuring every piece is coated. Increase the heat to bring the mixture to a simmer. Let it cook for an additional few minutes, allowing the sauce to thicken and cling beautifully to the chicken.
Step 6: Add Vegetables
  1. Finally, toss in the sliced bell pepper and chopped green onion. Give it a good stir, cooking for another minute until the vegetables are just tender yet still crisp. Remember, you want those vibrant colors to shine!
Step 7: Serve and Enjoy!
  1. The dish is ready! Serve it hot over jasmine rice or alongside your favorite vegetable side. Remember to sprinkle some toasted sesame seeds on top for that perfect finishing touch!

Notes

  • Marinate Longer: If you have extra time, try marinating the chicken for an hour or more. This will intensify the flavors.
  • Don’t Overcrowd the Pan: Cook the chicken in batches if your pan is small. Overcrowding can lead to steaming instead of proper searing.
  • Taste as You Go: Don't be afraid to taste the sauce before adding it to the chicken. Adjust sweetness or saltiness based on your preference.
  • Keep an Eye on the Garlic: Burnt garlic can turn bitter. Stir it promptly after adding it to the pan.
  • Experiment with Veggies: Feel free to toss in other vegetables you might have on hand. Broccoli, snap peas, or bok choy work great.