Sliced Chicken With Garlic Sauce Recipe

Slice and marinate

Trim any excess fat from the chicken breasts and slice them thinly across the grain into 1/8–1/4 inch (3–6 mm) strips. Place slices in a bowl. Add 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, 1 teaspoon salt, and 1 teaspoon ground white pepper. Toss to coat evenly and let sit while you prepare the sauce, at least 10 minutes (up to 30 minutes).

Preheat pan

Heat a large nonstick skillet or wok over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. The pan should be hot but not smoking.

Cook chicken

Add the marinated chicken in a single layer (work in batches if needed so pieces don’t crowd). Spread pieces out and let sear for 1 minute, then stir-fry for another 2–3 minutes until slices are opaque and just cooked through. Remove cooked chicken to a plate and set aside. Total cook time per batch ~3–4 minutes.

Prepare sauce base

In a bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1 cup chicken broth (or water). Taste briefly — sauce should be savory with a touch of acidity and sweetness. Set aside.

Sauté aromatics

Wipe the pan lightly if it has browned residue, then reheat over medium heat with 1 tablespoon of the remaining oil (if needed). Add the minced garlic and minced ginger and sauté for 20–30 seconds until fragrant but not browned. Add the thinly sliced scallion whites (reserve greens for garnish) and optional chili flakes, stir for another 15 seconds.

Combine and simmer

Pour the prepared sauce mixture into the pan with the aromatics and bring to a simmer over medium heat. Let it simmer for about 1–2 minutes to meld flavors.

Thicken sauce

In a small cup, mix 1 tablespoon cornstarch with 2 tablespoons cold water to form a smooth slurry. Slowly pour the slurry into the simmering sauce while stirring constantly. Continue stirring and simmering for 30–60 seconds until the sauce thickens to a glossy, pourable consistency. If the sauce becomes too thick, add a splash of water or broth to loosen.

Finish sauce

Stir in 1 teaspoon sesame oil for aroma and adjust seasoning to taste (add a pinch more sugar, soy, or vinegar as desired).

Return the cooked chicken and any accumulated juices to the pan with the thickened garlic sauce. Toss gently to coat the slices evenly and heat through for 30–60 seconds so the chicken is fully warmed and glazed.

Transfer the sliced chicken with garlic sauce to a serving platter or individual plates. Sprinkle toasted sesame seeds and the reserved sliced scallion greens over the top.

Serve immediately with steamed rice or noodles. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently to avoid drying out the chicken.