Easy Weeknight Asian Dinners - Garlic Soy Chicken Stir-Fry
2-3 servings
10mins prep
15mins cook

Easy Weeknight Asian Dinners - Garlic Soy Chicken Stir-Fry

Busy weeknights don’t mean boring meals. With the right sauces and a few fresh ingredients, you can whip up comforting, restaurant-quality Asian dishes in minutes. Here are easy, family-friendly recipes using everyday staples from New Gum Sarn — all fast, flavourful, and perfect for when you don’t want to spend hours in the kitchen.

Garlic Soy Chicken - A fast, versatile dish packed with savoury garlic flavour — perfect with rice or noodles.

Ingredients

  • 1 cup mixed vegetables (broccoli, capsicum, carrot, or frozen veg)

    300g chicken thigh or breast, sliced

  • 2 cloves garlic, minced
  • 1 tbsp cooking oil
  • 2 tbsp soy sauce (Kikkoman or Lee Kum Kee)
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • Optional: 1 tsp sugar for balance

Directions

    1. Heat oil in a pan or wok over medium-high heat.
    2. Add garlic and stir for 20–30 seconds until fragrant.
    3. Add sliced chicken and cook until golden.
    4. Add vegetables and continue stir-frying for 3–4 minutes.
    5. Pour in soy sauce, oyster sauce, sesame oil, and sugar (optional).
    6. Toss everything together until the chicken and vegetables are coated.
    7. Serve hot with steamed rice or noodles.

Notes

• Slice evenly: Cut chicken into uniform thin strips so everything cooks at the same time.
• Dry the chicken: Pat dry before cooking to ensure good browning and prevent water in the pan.
• Use high heat: A hot pan gives the chicken a nice sear and keeps vegetables crisp.
• Avoid overcrowding: Cook in batches if needed to prevent steaming.
• Don’t burn the garlic: Sauté for only 20–30 seconds until fragrant.
• Add vegetables in order: Hard veg first (carrot), then medium (capsicum), then soft (bok choy).
• Pre-mix your sauce: Combine soy, oyster, sesame oil, and sugar before cooking for consistent flavour.
• Deglaze if needed: Add 1–2 tbsp water to loosen browned bits and make the sauce silky.
• Don’t overcook chicken: Remove from heat as soon as it’s no longer pink.
• Add sesame oil last: Finish at the end for maximum aroma.