Start with tenderizing the chicken.

Cup of Yum
1. Cut the chicken into thin strips across the grain.Place in a non-metallic bowl and sprinkle with the baking soda. Stir gently to coat all of the chicken. Then cover and let the chicken marinate for 15 minutes.Wash off the baking soda and rinse the chicken several times. (See note 5)Pat the chicken dry with kitchen paper and set it to one side.Next, make the sauce.Add all the sauce ingredients into a large measuring cup/jug and stir well. Ensure the broth is cold to stop the cornstarch from clumping.½ cup chicken stock/broth1 tablespoon cornstarch1 tablespoon Chinese Cooking Wine1 tablespoon soy sauce1 teaspoon oyster sauce½ teaspoon sesame oilpinch pepperFor the stir fryRemove the roots from the green onion and chop them into 2-inch (5cm) length chunks. Peel and thinly slice the garlic.Pour the oil into a heavy-based frying pan or wok and place over high heat.Add the green onions to the oil (be careful it can spit) and stir fry them for 1 minute to flavor the oil.Add the chicken to the pan and cook for 2 minutes, stirring constantly.Add the sliced garlic and stir constantly for a minute.Add the beansprouts, stir to combine, and cook for another minute.Give the prepared sauce another stir, and then pour it into the pan. The sauce will thicken quickly, so stir it to coat your stir fry. (see note 6).Serve immediately. Notes Baking soda is also known as bicarb of soda, bicarbonate of soda, and sodium bicarbonate. Don't get it muddled with baking powder that won't tenderize your meat. Green onions are also known as scallions in the US. And are known as Spring Onions in the UK and Australia. Make sure the broth is cold; this will ensure that the cornstarch/cornflour dissolves fully and doesn't clump together. You can buy Chinese cooking wine in the Asian section of the grocery store, but you can use dry sherry or sake if you can't find it. (See bulk of post for more information on Chinese Cooking Wine) Make sure you wash the chicken really well to remove any traces of baking soda. It is incredible at tenderizing meat but has a terrible taste, so you want to remove it. The sauce thickens quickly to that authentic thick Chinese takeout-style sauce. If you aren't a fan of the thick coating takeaway style sauces, you can reduce the quantity of cornstarch to ½ tablespoon if you just want a thinner sauce. NutritionCalories: 238kcal | Carbohydrates: 7g | Protein: 26g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 702mg | Potassium: 538mg | Fiber: 1g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsproutsRecipe from Claire at Sprinkles and Sprouts xxwindow.wprm_recipes = {"recipe-31750":{"type":"food","name":"Chinese Garlic Chicken Recipe","slug":"wprm-chinese-garlic-chicken-recipe","image_url":"https:\/\/www.sprinklesandsprouts.com\/wp-content\/uploads\/2022\/04\/Chinese-Garlic-Chicken-SQ.jpg","rating":{"count":35,"total":165,"average":4.72,"type":{"comment":12,"no_comment":0,"user":23},"user":0},"ingredients":[{"uid":1,"amount":"1","unit":"pound","name":"chicken breasts","notes":"","unit_id":23838,"id":1128,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1","unit":"pound","unitParsed":"pound"}}},{"uid":2,"amount":"1 \u00bd","unit":"tablespoon","name":"baking soda","notes":"- see note 1","unit_id":23760,"id":722,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1 \u00bd","unit":"tablespoon","unitParsed":"tablespoon"}}},{"uid":3,"amount":"3","unit":"","name":"green onions\/spring onions","notes":"","id":21506,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"3","unit":"","unitParsed":""}}},{"uid":4,"amount":"4","unit":"clove","name":"garlic","notes":"","unit_id":23771,"id":659,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"4","unit":"clove","unitParsed":"clove"}}},{"uid":5,"amount":"2","unit":"tablespoon","name":"vegetable oil","notes":"","unit_id":23760,"id":412,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"2","unit":"tablespoon","unitParsed":"tablespoon"}}},{"uid":6,"amount":"1","unit":"cup","name":"beansprouts","notes":"","unit_id":23750,"id":23874,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1","unit":"cup","unitParsed":"cup"}}},{"uid":8,"amount":"\u00bd","unit":"cup","name":"chicken stock\/broth","notes":"-see note 2","unit_id":23750,"id":17327,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"\u00bd","unit":"cup","unitParsed":"cup"}}},{"uid":9,"amount":"1","unit":"tablespoon","name":"cornstarch","notes":"","unit_id":23760,"id":1445,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1","unit":"tablespoon","unitParsed":"tablespoon"}}},{"uid":10,"amount":"1","unit":"tablespoon","name":"Chinese Cooking Wine","notes":"- see note 3","unit_id":23760,"id":16164,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1","unit":"tablespoon","unitParsed":"tablespoon"}}},{"uid":11,"amount":"1","unit":"tablespoon","name":"soy sauce","notes":"","unit_id":23760,"id":493,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1","unit":"tablespoon","unitParsed":"tablespoon"}}},{"uid":12,"amount":"1","unit":"teaspoon","name":"oyster sauce","notes":"","unit_id":23763,"id":970,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1","unit":"teaspoon","unitParsed":"teaspoon"}}},{"uid":13,"amount":"\u00bd","unit":"teaspoon","name":"sesame oil","notes":"","unit_id":23763,"id":796,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"\u00bd","unit":"teaspoon","unitParsed":"teaspoon"}}},{"uid":14,"amount":"","unit":"pinch","name":"pepper","notes":"- white is traditional","unit_id":23765,"id":663,"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"","unit":"pinch","unitParsed":"pinch"}}}],"originalServings":"4","originalServingsParsed":4,"currentServings":"4","currentServingsParsed":4,"currentServingsFormatted":"4","currentServingsMultiplier":1,"originalSystem":1,"currentSystem":1,"unitSystems":[1],"originalAdvancedServings":{"shape":"round","unit":"inch","diameter":0,"width":0,"length":0,"height":0},"currentAdvancedServings":{"shape":"round","unit":"inch","diameter":0,"width":0,"length":0,"height":0}}} (function(w, d) { w.adthrive = w.adthrive || {}; w.adthrive.cmd = w. adthrive.cmd || []; w.adthrive.plugin = 'adthrive-ads-manual'; w.adthrive.host = 'ads.adthrive.com';var s = d.createElement('script'); s.async = true; s.referrerpolicy='no-referrer-when-downgrade'; s.src = 'https://' + w.adthrive.host + '/sites/678959c862617d37795adf93/ads.min.js?referrer=' + w.encodeURIComponent(w.location.href) + '&cb=' + (Math.floor(Math.random() * 100) + 1); var n = d.getElementsByTagName('script')[0]; n.parentNode.insertBefore(s, n); })(window, document);
2. Add all the sauce ingredients into a large measuring cup/jug and stir well. Ensure the broth is cold to stop the cornstarch from clumping.½ cup chicken stock/broth1 tablespoon cornstarch1 tablespoon Chinese Cooking Wine1 tablespoon soy sauce1 teaspoon oyster sauce½ teaspoon sesame oilpinch pepper
3. Remove the roots from the green onion and chop them into 2-inch (5cm) length chunks. Peel and thinly slice the garlic.Pour the oil into a heavy-based frying pan or wok and place over high heat.Add the green onions to the oil (be careful it can spit) and stir fry them for 1 minute to flavor the oil.Add the chicken to the pan and cook for 2 minutes, stirring constantly.Add the sliced garlic and stir constantly for a minute.Add the beansprouts, stir to combine, and cook for another minute.Give the prepared sauce another stir, and then pour it into the pan. The sauce will thicken quickly, so stir it to coat your stir fry. (see note 6).Serve immediately. Notes Baking soda is also known as bicarb of soda, bicarbonate of soda, and sodium bicarbonate. Don't get it muddled with baking powder that won't tenderize your meat. Green onions are also known as scallions in the US. And are known as Spring Onions in the UK and Australia. Make sure the broth is cold; this will ensure that the cornstarch/cornflour dissolves fully and doesn't clump together. You can buy Chinese cooking wine in the Asian section of the grocery store, but you can use dry sherry or sake if you can't find it. (See bulk of post for more information on Chinese Cooking Wine) Make sure you wash the chicken really well to remove any traces of baking soda. It is incredible at tenderizing meat but has a terrible taste, so you want to remove it. The sauce thickens quickly to that authentic thick Chinese takeout-style sauce. If you aren't a fan of the thick coating takeaway style sauces, you can reduce the quantity of cornstarch to ½ tablespoon if you just want a thinner sauce. NutritionCalories: 238kcal | Carbohydrates: 7g | Protein: 26g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 702mg | Potassium: 538mg | Fiber: 1g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

Next, make the sauce.

1. Add all the sauce ingredients into a large measuring cup/jug and stir well. Ensure the broth is cold to stop the cornstarch from clumping.½ cup chicken stock/broth1 tablespoon cornstarch1 tablespoon Chinese Cooking Wine1 tablespoon soy sauce1 teaspoon oyster sauce½ teaspoon sesame oilpinch pepper

For the stir fry

1. Remove the roots from the green onion and chop them into 2-inch (5cm) length chunks. Peel and thinly slice the garlic.Pour the oil into a heavy-based frying pan or wok and place over high heat.Add the green onions to the oil (be careful it can spit) and stir fry them for 1 minute to flavor the oil.Add the chicken to the pan and cook for 2 minutes, stirring constantly.Add the sliced garlic and stir constantly for a minute.Add the beansprouts, stir to combine, and cook for another minute.Give the prepared sauce another stir, and then pour it into the pan. The sauce will thicken quickly, so stir it to coat your stir fry. (see note 6).Serve immediately. Notes Baking soda is also known as bicarb of soda, bicarbonate of soda, and sodium bicarbonate. Don't get it muddled with baking powder that won't tenderize your meat. Green onions are also known as scallions in the US. And are known as Spring Onions in the UK and Australia. Make sure the broth is cold; this will ensure that the cornstarch/cornflour dissolves fully and doesn't clump together. You can buy Chinese cooking wine in the Asian section of the grocery store, but you can use dry sherry or sake if you can't find it. (See bulk of post for more information on Chinese Cooking Wine) Make sure you wash the chicken really well to remove any traces of baking soda. It is incredible at tenderizing meat but has a terrible taste, so you want to remove it. The sauce thickens quickly to that authentic thick Chinese takeout-style sauce. If you aren't a fan of the thick coating takeaway style sauces, you can reduce the quantity of cornstarch to ½ tablespoon if you just want a thinner sauce. NutritionCalories: 238kcal | Carbohydrates: 7g | Protein: 26g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 702mg | Potassium: 538mg | Fiber: 1g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts