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Garlic Soya Chicken Recipe
How to make Garlic Soya ChickenNDTV Food
Delicious chicken chunks tossed in sticky soy sauce with garlic, bell peppers and snow peas. Add spices and sauces according to your taste preference. Serve it hot!
- Total Cook Time 35 mins
- Prep Time 15 mins
- Cook Time 20 mins
- Recipe Servings2
Ingredients of Garlic Soya Chicken
- 450 Gram Chicken Thigh/Breast (cut crosswise into 1/2-inch-thin strips)
- 1 tsp Sesame Oil (toasted)
- 1/4 tsp White Pepper (finely ground)
- 1 tsp Ginger Juice
- 2 tbsp Peanut Oil or Vegetable oil (divided)
- 5-6 Garlic cloves (minced)
- 1 tbsp Ginger, grated
- 1 tsp Red Chilli Flakes
- 1/2 cup Red Onion , chopped
- A handful Snow Peas (trimmed)
- 1/2 Red Bell Pepper (cut into thin strips)
- For the sauce:
- 1 tbsp Rice Vinegar
- 2 tbsp Soy Sauce
- 2 tsp Dark Soy Sauce
- 2 tsp Chinese Rice Wine
- 1/2 tbsp Brown Sugar
- 1 tsp Cornflour
How to Make Garlic Soya ChickenHideShow Media
In a large bowl, toss chicken strips with toasted sesame oil and white pepper. Marinate for 10-15 minutes. Keep aside.
In a small bowl, stir together rice vinegar, soy sauce, dark soy sauce, Chinese rice wine, brown sugar and cornstarch. Set aside.
Heat a wok or large frying pan over high heat. Add 1 tablespoon of oil. When the oil is hot, add the chicken pieces, spreading it out as much as possible.
Sear for 1 minute without stirring until the edges are lightly browned, then stir to cook all sides until just cooked through, about 2-3 minutes more. Transfer chicken to a bowl and set aside.
Reheat the same wok, Put in another tablespoon of oil, add in garlic, ginger, and red chili flakes. Stir-fry over low heat for about 10-15 seconds, or until aromatic, taking care not to burn the garlic.
Turn up the heat to high, add in snow peas and red onion, and stir-fry for another 30 seconds.
Add in red bell pepper, and cook for one minute - making sure to stir and toss the ingredients well.
When the vegetables are bright and almost crisp-tender, stir in the cooked chicken.
Take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens.
Add in one or two tablespoon of water if needed, toss well, and cook for a further 30 seconds or the mixture is hot and bubbly.
Turn heat off, and transfer to a serving plate.
Serve hot with steamed rice.
You can use Dry Sherry instead of Chinese Rice Wine.