Velvet Garlic and Peanut Chicken Stir Fry

By Erika on October 3rd, 2012 / / 1 Comment




The velvety chicken and tangy garlic sauce combines with crunchy vegetables and peanuts are a perfect combination. This is one of my favorite stir fry recipes that I started by throwing a bunch of stuff i a wok and perfecting over the years!

Yield: Serves 4

Velvet Garlic and Peanut Chicken Stir Fry

Velvet Garlic and Peanut Chicken Stir Fry


For the marinade:

  • 1 tablespoon soy sauce
  • 1 tablespoons Shaoxing wine (or white wine if not available)
  • 1/2 tablespoon cornstarch
  • 1 teaspoon vegetable oil
  • 1 1/2 pounds boneless skinless chicken breast or thighs, cut into 3/4" pieces

For the sauce:

  • 6 cloves minced garlic (about 1 1/2 tablespoons)
  • 1 tablespoon minced fresh ginger
  • 1 tablespoons Shaoxing wine (or white wine if not available)
  • 1 tablespoon Chinese black vinegar (or distilled white vinegar if not available)
  • 1/2 tablespoon Sichuan fermented chili-bean paste (or Asian chili-garlic sauce not available) (less if you don't like spice)
  • 2 teaspoons sugar
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon soy sauce
  • 1/2 tablespoon cornstarch

For the stir fry:

  • 1 tablespoon peanut oil
  • 1/2 cup roasted unsalted peanuts
  • 2 tablespoons vegetable or sesame oil, divided
  • 1 red onion, sliced in 1/2" pieces
  • 1 cup mushrooms, slced in 1/2" slices
  • 1 red or yellow pepper, cut into 1/2- 3/4" pieces
  • 1 cup broccoli crowns, cut in 1" pieces
  • 1/2 cup carrots, but into 1/4 thin slices, or baby carrots halved


  1. In a small to medium bowl, mix al ingredients for the marinade except chicken and mix well until it's fully combines. Add chicken and stir to coat well. Place in refrigerator for at least 30 minutes, and up to two hours.
  2. Combine all ingredients for the sauce in a small bowl and whisk until cornstarch dissolved. Set aside.
  3. Heat peanut oil in wok over high heat until slick and shimmering. Add peanuts and toss for about 1-2 minutes being careful not to burn them, they get brown fast once they start browning! Remove from wok and set aside.
  4. Heat 1/2 the sesame or vegetable oil in wok over high heat and add vegetables. Toss them until they are crisp-tender, about 2-3 minutes. Remove from wok and set aside.
  5. Return wok to high heat until smoking. Add the rest of vegetable/sesame oil and immediately add chicken. Spread in even layer with spatula. Cook without moving for 1 minute, then toss constantly until just barely cooked through, about 1-2 minutes longer.
  6. Add vegetables, peanuts and sauce mixture and cook, stirring constantly until aromatic and sauce thickened, about 30 seconds- 1 minute. Transfer to serving plate and serve immediately with steamed white rice.

show comments one response

  • Terri C says:

    This sounds so good!and I have most everything to make it!

  • Leave a Reply