Go Back
Chicken with garlic sauce, broccoli, and red bell peppers served on a white plate

Chicken With Garlic Sauce

This Chinese-inspired chicken with garlic sauce combines tender chicken, crisp broccoli, and red bell peppers in a savory garlic and ginger sauce. You can adjust the heat to your taste and serve it over rice for a satisfying weeknight dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method

Ingredients
  

Chicken and Vegetable Ingredients

  • 1½ pounds Boneless, skinless chicken breasts or thighs Choose one as the tested default; slice evenly
  • 1 tbsp Reduced-sodium soy sauce Cut into small, evenly sized florets
  • 2 tbsp Cornstarch Slice into strips
  • 2 tbsp Neutral cooking oil
  • 2 cups Broccoli florets
  • 1 medium Red bell pepper
  • 2 tbsp Water
  • 2 Green onions

Garlic Sauce Ingredients

  • 2 tbsp Fresh garlic approximately 6 cloves
  • 2 tsp Fresh ginger
  • ½ cup Reduced-sodium chicken broth
  • 3 tbsp Reduced-sodium soy sauce
  • 1 tbsp Unseasoned rice vinegar
  • 1 tbsp Brown sugar
  • ¼ tsp Chili flakes
  • 1 tsp Toasted sesame oil
  • 2 tsp Cornstarch
  • 1 tbsp Cold water

Equipment

  • Large skillet
  • mixing bowls

Method
 

  1. Prepare the chicken.
    Pat the chicken dry, then slice it across the grain into strips about ¼ inch thick. Toss with 1 tablespoon reduced-sodium soy sauce and 2 teaspoons cornstarch. Keep separate from the vegetables and garnishes.
  2. Prepare the vegetables.
    Cut the broccoli into small, evenly sized florets and slice the bell pepper into thin strips. Mince the garlic, grate the ginger, and slice the green onions. Set aside separately.
  3. Mix the garlic sauce.
    In a small bowl, whisk together the chicken broth, remaining 3 tablespoons soy sauce, rice vinegar, brown sugar, and optional chili flakes. Keep the garlic, ginger, and sesame oil separate.
  4. Make the cornstarch slurry.
    In another small bowl, stir together 2 teaspoons cornstarch and 1 tablespoon cold water until smooth. Stir again just before using.
  5. Cook the chicken in batches.
    Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the chicken in a single layer and cook, turning occasionally, until lightly browned and cooked through, approximately 3–5 minutes. Check that the thickest pieces reach 165°F (74°C). Transfer to a clean plate. Repeat with the remaining chicken and ½ tablespoon oil.
  6. Cook the vegetables.
    Add the remaining ½ tablespoon oil to the skillet. Add the broccoli and bell pepper and stir-fry for about 2 minutes. Add 2 tablespoons water, cover, and steam for 1–2 minutes. Uncover and allow any excess water to evaporate.
  7. Add the garlic and ginger.
    Reduce the heat to medium. Add the garlic and ginger and stir for 20–30 seconds, just until fragrant. If they begin browning quickly, immediately add a splash of the prepared sauce.
  8. Thicken the sauce.
    Pour the sauce mixture into the skillet and bring to a gentle simmer. Stir the cornstarch slurry again, then gradually add about half while stirring. Simmer briefly until the sauce begins to thicken, adding more slurry only if needed.
  9. Combine and finish.
    Return the chicken and its collected juices to the skillet. Toss gently until heated through and coated in sauce. Stir in the optional sesame oil. If the sauce is too thick, add water or broth, 1 tablespoon at a time.
    Chicken with garlic sauce, broccoli, and red bell peppers being stirred in a skillet with a wooden spatula
  10. Garnish and serve.
    Sprinkle with sliced green onions, if using, and serve with rice or your preferred accompaniment.