Garlic Chicken Stir-Fry
About the recipe
This Garlic Chicken & Shimeji Mushroom Stir Fry is a quick and flavourful dinner loaded with tender chicken, earthy shimeji mushrooms, garlic, ginger, fresh chilies and crisp bok choy. The chicken and vegetables are tossed in a savoury honey soy sauce made with regular and dark soy sauce, then finished with fragrant sesame oil, toasted sesame seeds and fresh cilantro. Served over steaming jasmine rice, this easy chicken stir fry makes a satisfying weeknight meal that comes together quickly.
Garlic Chicken Stir-Fry
Ingredients
For the stir-fry:
- 350–400 g Thinly sliced chicken breast or thigh
- 1 Small red onion (diced into small pieces)
- 5–6 Chopped garlic cloves
- 1 Small piece finely chopped fresh ginger
- 1 Pack shimeji mushrooms (base trimmed and mushrooms separated)
- 1–2 Sliced green chili
- 1 Sliced red chili
- A handful of fresh cilantro (stems and leaves)
- 1 Small bok choy (using both leaves and some stems)
- 1–2 tbsp Cooking oil
- Salt and black pepper (to taste)
For the sauce:
- 2 tbsp Regular soy sauce
- 1 tbsp Dark soy sauce
- 1 tsp Honey
- 3 tbsp Water
- 1 tsp Corn starch (optional, for a thicker sauce)
For the garnish:
- Chopped fresh cilantro
- 1 tsp Sesame seeds
- A drizzle of sesame oil
Instructions
- Slice the chicken into thin, even pieces and season lightly with salt and black pepper. Heat a little oil in a wok over high heat. Sear the chicken in batches if needed until golden brown and cooked through. Transfer to a plate and set aside.
- In a small bowl, whisk together the regular soy sauce, dark soy sauce, honey and water. For a thicker sauce, whisk in the cornstarch until completely dissolved.
- Add a little more oil to the same wok if needed. Add the red onion, garlic, ginger, cilantro stems and leaves, shimeji mushrooms and fresh chilies. Stir fry over medium-high to high heat until fragrant and the mushrooms begin to soften.
- Pour the honey soy sauce into the wok and return the cooked chicken. Toss everything together until the chicken and mushrooms are evenly coated and the sauce begins to thicken.
- Add the bok choy leaves and some of the stems. Stir fry over high heat for about 1 minute, just until the bok choy starts to soften while retaining some freshness and crunch.
- Remove from the heat and sprinkle with fresh cilantro and sesame seeds. Add a drizzle of sesame oil just before serving.
- Spoon the hot garlic chicken stir fry over steamed jasmine or white rice and serve immediately.
Video
Tips & Tricks
Use high heat: A very hot wok helps the chicken brown properly while keeping the vegetables crisp and flavourful.
Don’t overcrowd the wok: If there is too much chicken in the pan at once, it can release moisture and steam instead of searing.
Use both cilantro stems and leaves: The stems are packed with flavour and become wonderfully aromatic when cooked with the garlic and ginger.
Don’t overcook the bok choy: Add it right at the end so the leaves remain fresh and the stems retain some bite.
Use cornstarch for a glossy sauce: Although optional, cornstarch helps the honey soy sauce cling to the chicken and vegetables.
Add sesame oil last: A small drizzle after cooking preserves its fragrant sesame aroma.
FAQs
Can I make this garlic chicken stir-fry less spicy?
Yes. Simply reduce the green and red chilies or leave them out completely. The garlic, ginger and honey soy sauce will still provide plenty of flavour.
Can I use only regular soy sauce?
Yes, although dark soy sauce adds deeper colour and a richer flavour. If you don’t have it, you can use additional regular soy sauce instead.
Why add corn starch to the sauce?
Corn starch is optional, but it helps thicken the honey soy sauce and gives it a glossy consistency that coats the chicken and vegetables.
What should I serve with garlic chicken stir-fry?
Steamed jasmine rice or white rice works particularly well. You can also serve it with noodles if you prefer.
Can I prepare this garlic chicken stir-fry ahead of time?
It is best served immediately because the bok choy and mushrooms have their best texture when freshly cooked. However, leftovers can be refrigerated and reheated for an easy next-day meal.
How long does garlic chicken stir-fry last in the refrigerator?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
