Chinese Takeout Garlic Chicken Recipe

Name: Chinese Takeout Garlic Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Boneless, Skinless Chicken Breasts; 2 whole Egg Whites; 2 Tablespoons Cornstarch; 2 Tablespoons Dry White Wine; 2 Tablespoons Vegetable Oil; 8 whole Green Onions, Sliced Thinly; 12 ounces, weight Mushrooms, Sliced; 2 Tablespoons Ginger Root, Minced; 12 whole Cloves Garlic, Minced; 8 ounces, weight Can Water Chestnuts, Drained; 2 teaspoons Dark Sesame Oil; Cooked Rice (2-4 Servings Worth); 5 teaspoons Crushed Chili Paste; 6 teaspoons Sugar; 2 teaspoons Cornstarch; 6 teaspoons Rice Vinegar; 2 Tablespoons Water; 6 Tablespoons Dry White Wine; 6 Tablespoons Soy Sauce

Servings: persons

2 pounds Boneless, Skinless Chicken Breasts
2 whole Egg Whites
2 Tablespoons Cornstarch
2 Tablespoons Dry White Wine
2 Tablespoons Vegetable Oil
8 whole Green Onions, Sliced Thinly
12 ounces, weight Mushrooms, Sliced
2 Tablespoons Ginger Root, Minced
12 whole Cloves Garlic, Minced
8 ounces, weight Can Water Chestnuts, Drained
2 teaspoons Dark Sesame Oil
Cooked Rice (2-4 Servings Worth)
5 teaspoons Crushed Chili Paste
6 teaspoons Sugar
2 teaspoons Cornstarch
6 teaspoons Rice Vinegar
2 Tablespoons Water
6 Tablespoons Dry White Wine
6 Tablespoons Soy Sauce

1
Freeze chicken breasts briefly until slightly firm.
2
Slice thinly.
3
In a small bowl, lightly beat egg whites, then mix in 2 Tablespoons of cornstarch and white wine until all cornstarch is dissolved.
4
Add chicken to the bowl and mix to coat all pieces.
5
Let stand at room temperature 15-30 minutes.
6
To make sauce, combine chili paste, sugar, cornstarch, rice vinegar, water, wine, and soy sauce.
7
Mix well and set aside.
8
Heat vegetable oil on medium-high in large wok.
9
Add chicken (including egg wash) and stir fry until no longer pink.
10
Remove chicken to a plate.
11
Add green onions, mushrooms, ginger, garlic, and water chestnuts to wok and stir fry about 1 minute.
12
Return chicken to wok.
13
Stir sauce ingredients and pour over chicken & veggies in wok.
14
Cook 2 minutes, stirring frequently.
15
Reduce heat to low and simmer 15 minutes or until sauce is hot and thickens slightly.
16
Splash with a couple of teaspoons of dark sesame oil before serving.
17
Serve over hot cooked rice.

1166

kcal

Calories

Fat

139

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 pounds Boneless, Skinless Chicken Breasts, 2 whole Egg Whites, 2 Tablespoons Cornstarch, 2 Tablespoons Dry White Wine, and more.

Yes, Chinese Takeout Garlic Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Takeout Garlic Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions