Weston Restaurant
Rupayan Taj (1st Floor), 1-1/1 Culvert Road, Nayapaltan, Dhaka, Bangladesh
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Garlic Soya Chicken Recipe

  • Chef: Divya Burman, Food Blogger
  • Recipe Servings: 2
  • Prep Time: 
  • Cook Time: 
  • Total Cook Time: 
  • Difficulty Level: Easy

Delicious chicken chunks tossed in sticky soy sauce with garlic, bell peppers and snow peas.

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 Chicken

  • 1.In a large bowl, toss chicken strips with toasted sesame oil and white pepper. Marinate for 10-15 minutes. Keep aside.
  • 2.In a small bowl, stir together rice vinegar, soy sauce, dark soy sauce, Chinese rice wine, brown sugar and cornstarch. Set aside.
  • 3.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.
  • 4.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.
  • 5.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.
  • 6.Turn up the heat to high, add in snow peas and red onion, and stir-fry for another 30 seconds.
  • 7.Add in red bell pepper, and cook for one minute – making sure to stir and toss the ingredients well.
  • 8.When the vegetables are bright and almost crisp-tender, stir in the cooked chicken.
  • 9.Take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens.
  • 10.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.
  • 11.Turn heat off, and transfer to a serving plate.
  • 12.Serve hot with steamed rice.

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