This Garlic Chicken is a quick and flavorful dish made with tender boneless chicken cooked in a rich garlic-based sauce with soy sauce, tomato ketchup, and crisp bell peppers. The cornflour slurry gives the sauce a smooth, glossy texture that coats every piece of chicken perfectly. It's an easy one-pan recipe that's ideal for busy weeknights and pairs wonderfully with rice or noodles.
Recipe Highlights
- Juicy, tender chicken coated in a rich garlic sauce.
- Mildly spicy with a delicious savory flavor.
- Crisp bell peppers add freshness and texture.
- Ready in about 35–40 minutes.
- Perfect for a quick lunch or dinner.
- Pairs well with rice or noodles.
Ingredients
• 500 g boneless chicken (cubed)
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp oil
• 5–6 garlic cloves, finely chopped
• 1–2 dry red chillies
• 1 medium bell pepper, sliced
• 2 tbsp soy sauce
• 2 tbsp tomato ketchup
• 1 cup water
Cornflour Slurry
• 1 tbsp cornflour
• 2 tbsp water
Method
1. Season the chicken with the salt and black pepper. Mix well and keep aside for 15–20 minutes.
2. Heat the oil in a pan over medium heat.
3. Add the chopped garlic and dry red chillies. Sauté for about 30 seconds until fragrant.
4. Add the sliced bell pepper and cook for 2–3 minutes until slightly tender but still crisp.
5. Add the soy sauce and tomato ketchup. Mix well and cook for 1 minute.
6. Pour in 1 cup of water and bring the sauce to a boil.
7. In a small bowl, mix the cornflour and water until smooth. Pour the slurry into the boiling sauce while stirring continuously. Cook for 1–2 minutes until the sauce thickens.
8. Add the marinated chicken to the sauce. Cover and cook for 12–15 minutes, stirring occasionally, until the chicken is fully cooked and coated in the thick, glossy sauce.
9. Cook uncovered for another 2–3 minutes if you prefer a thicker sauce.
Serving Suggestions
Serve hot with steamed rice, fried rice, garlic rice, hakka noodles, or stir-fried vegetables. Garnish with chopped spring onions or sesame seeds for extra flavor.
Tips for Best Results
- Marinate the chicken for at least 15–20 minutes for better flavor.
- Do not overcook the bell peppers to retain their crunch.
- Stir the cornflour slurry well before adding to avoid lumps.
- Cook the chicken until just done to keep it juicy and tender.
- Adjust the soy sauce and dry red chillies to suit your taste.
- Simmer uncovered for 2–3 minutes if you prefer a thicker, glossier sauce.
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