Get the Recipe: Chinese Garlic Chicken
This Chinese garlic chicken is tender, flavorful and so delicious! The sauce is savory, sweet and sticky. This restaurant takeout dish is quick and easy enough for busy weeknights. The leftovers are even more tasty!
Ingredients
- 1 tbsp olive oil
- 1 pound chicken, breast or thigh
- 2 tbsp minced garlic
- 1 tsp minced ginger
- ½ cup broth, chicken or vegetable
- ¼ cup coconut aminos, or gluten free soy sauce
- 1 tbsp rice vinegar
- ½ tsp toasted sesame oil
- 1 tbsp tapioca flour, or cornstarch
- 1 tbsp pure maple syrup, or honey, optional
- sesame seeds, to garnish
- green onions, to garnish
Instructions
- First, heat a large skillet or wok over medium heat. Slice chicken into 1 inch cubes. Add olive oil and chicken to the pan.
- Cook until chicken is browned on all sides.
- Then, add in all remaining ingredients except sesame seeds and green onions. Stir sauce.
- Cook over low medium heat for at least 5 to 7 minutes, until chicken is cooked through and sauce has thickened.
- Once chicken is cooked, remove from heat. Garnish with sesame seeds and chopped green onions.
Notes
- Feel free to use chicken breasts or chicken thighs.
- Chicken is considered safe to eat when it has reached an internal temperature of 165 degrees Fahrenheit.
- Use a meat thermometer to measure doneness of chicken.
- The sauce will thicken up the longer it cooks.
- Store leftovers in the fridge for up to 4 days.
- Freeze for up to 1 month.
Calories: 391kcal, Carbohydrates: 20g, Protein: 21g, Fat: 24g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 82mg, Sodium: 992mg, Potassium: 261mg, Fiber: 0.2g, Sugar: 7g, Vitamin A: 278IU, Vitamin C: 4mg, Calcium: 38mg, Iron: 1mg