Okay, first of all, let’s not mistake this Chicken with Garlic Sauce dish with what’s on your Chinese takeout menu. This is about 99 times better. Trust me on this.
Secondly, winter bamboo is in season. You can now find them in your local Asian market. Since they come from China, they are a bit pricey (between $3 and $6 per pound), but it’s SO worth it. Especially for people who’ve never had them before. You need to try it. Live a little, I say.
If you can’t find fresh bamboo, the canned bamboo shoots in water will do just fine.
Thirdly, this chicken and garlic sauce dish is authentic, yet super easy to make. After just some minor chopping, you’re minutes away from a restaurant quality dish. In China, this dish is almost always made with shredded pork. It’s kind of our take on鱼香肉丝 (yu xiang rou si). But today, we will be making it with chicken breast. Chicken is a little more widely used here in the US, and it’s equally delicious.
It’s not as spicy as it looks, but you can leave out the chili oil and dried chilies if you want to. For a chili oil recipe, see our Lanzhou Beef Noodle Soup recipe. If you’re curious about the rice in the photo, it’s a mixture of white rice and millet, which is a little healthier and tastes great.
When we visited Chengdu in China’s Sichuan Province two years ago, besides visiting the pandas, we tried many famous native Sichuan dishes. We had this dish in a fancy hotel restaurant, so you could say we’ve tried it where it came from. I’m really proud of this recipe. We hope you enjoy our trip to Chengdu and this taste of China.
We recommend that you also try another one of our popular Sichuan or Szechuan dish, Chinese Eggplant with Garlic Sauce!
Chinese takeout restaurants all over the United States serve chicken with garlic sauce all the time. But what is this tasty dish? As someone who loves cooking Asian food at home, I decided to learn more about where it came from and what it’s made of.
A Brief History of Chicken & Garlic Sauce
While not an authentic Chinese dish, chicken with garlic sauce originated from Chinese immigrants looking to adapt their cooking to suit American tastes. By using familiar ingredients like soy sauce, garlic, and ginger combined with chicken, a universally loved protein, they created a fusion recipe that was an instant hit.
Using garlic is important because it gives it a smell that Americans are used to. The sauce’s sweetness and savoriness also appeal to American tastes. In the 1950s and 1960s, Chinese takeout became a convenient way for families to eat dinner. Chicken with garlic sauce quickly became a menu favorite.
Common Ingredients in the Garlic Sauce
So what exactly goes into the addictive garlic sauce that coats juicy pieces of chicken? Here are some of the most common ingredients:
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Soy Sauce: Provides saltiness, umami flavor and dark color. Both light and dark soy sauce are used.
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Rice Vinegar: Adds a bright, acidic tanginess to balance the sweetness.
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Sugar Usually white or brown sugar to give the sauce a hint of sweetness
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Garlic: The star ingredient! Tons of minced garlic gives the sauce its signature flavor.
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Ginger: Pairs perfectly with garlic to give the sauce a warmth and aromatic quality.
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Cornstarch: Thickens the sauce so it nicely clings to the chicken.
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Chili flakes or sauce (optional): Some recipes call for a touch of heat.
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Sesame oil: Adds nutty flavor and fragrance.
When these ingredients are combined in the right ratios, they create a balanced, flavor-packed sauce.
Regional Variations to Know
Almost every Chinese takeout place serves chicken with garlic sauce, but the taste can be different depending on where you live. Here are some variations you may encounter:
Sauce consistency: The sauce can range from very thick and gloopy to thin and glossy depending on the amount of cornstarch used.
Level of spice: Some have a strong kick from chili flakes or sauce, while others are not very spicy.
Aromatics: More or less garlic, ginger, scallions, etc. depending on the chef’s preference.
Chicken: White meat, dark meat, or a mix. Marinated or unmarinated. Breaded or plain.
Veggie additions: Onions, celery, bell peppers, water chestnuts and mushrooms are common.
Cooking method: Chicken can be deep-fried, pan-fried, steamed or grilled before mixing with the sauce.
So if you notice differences between restaurants or regions, the ingredients and prep are likely not the same.
Why We Love Chicken with Garlic Sauce
What is it that makes this chicken dish a favorite among American Chinese food lovers? Here are some of the top reasons:
Addictive flavor: The garlic, ginger, soy and sweetness combo is hard to beat. You just want to keep eating it!
Universal appeal: From kids to adults, it’s a crowd-pleaser most everyone enjoys.
Protein-packed: Chicken offers more filling protein than veggie-heavy dishes.
Customizable: Diners can request spicy, mild, or no veggies.
Cost-effective: Chicken is an affordable protein so it’s budget-friendly.
Easy takeout: Available at most every Chinese restaurant so convenient for busy nights.
Chicken with garlic sauce will surely remain a staple on Chinese takeout menus for years to come thanks to its crave-worthy flavor and popularity. It’s one of those classic dishes everyone has tried and countless families enjoy on a regular basis.
Frequently Asked Questions
Here are answers to some common questions about this favorite Chinese takeout meal:
What’s the best chicken cut to use? Boneless, skinless breasts or thighs both work well. Thighs offer a bit more flavor and moisture.
Can I make it gluten free? Yes, use tamari instead of soy sauce. Check all ingredients for gluten.
How long does it last refrigerated? 3 to 4 days in a sealed container. Reheat thoroughly before eating.
Can I freeze leftovers? Yes, it freezes well for 2-3 months. Thaw in fridge before reheating.
How do I reheat it? On the stovetop over medium heat works best to avoid drying it out.
What’s the difference between garlic sauce and gravy? Gravy is usually brown, thicker and flour-based. Garlic sauce is a lighter, ginger-garlic infused sauce.
Can I add veggies? Absolutely! Onions, carrots, bell peppers and snap peas work nicely.
Is it healthy? It can be with the right prep. Go easy on oil for frying, opt for steamed chicken, and load up on veggie add-ins.
What rice is best with it? Steamed white or brown rice or fried rice. Rice soaks up that tasty sauce!
Now that you know what makes chicken with garlic sauce such a cherished Chinese takeout choice, you can order it with confidence or even try making an authentic version at home. Just don’t be surprised if you find yourself craving it again and again! It’s one of those can’t-get-enough dishes.
Chicken with Garlic Sauce: Recipe Instructions
Marinate the sliced chicken with salt, cornstarch, and oil. Set aside while you prepare the rest of the ingredients. For more information and preparing chicken for stir fries, see Bill’s post on Chicken velveting 101.
Heat 2 tablespoons of oil in a wok over medium heat. Add the dried red chilies, ginger, and garlic, and cook for a minute.
Turn up the heat to high and immediately add the chicken. Stir-fry until the chicken is opaque. Add the winter bamboo shoots, wood-ear mushrooms, and bell pepper. Cook for another 2 minutes.
Add the prepared sauce, and give everything a stir. Bring to a boil.
Add salt to taste, chili oil (if using), and the cornstarch slurry. Stir-fry for 30 seconds, allowing the sauce to thicken. Add the scallions, give everything a final toss, and serve with rice.
We served our chicken with garlic sauce with some jasmine rice mixed with millet, a healthy and tasty combination.
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