High Protein Crispy Garlic Chicken (Print Version)
Crispy chicken pairs with aromatic garlic and colorful vegetables for a protein-packed favorite in every bite.
# Ingredients:
→ Chicken
01 -
450 g boneless, skinless chicken breast, cut into small pieces
02 -
1 teaspoon cornstarch
03 -
1 tablespoon water
→ Rice & Eggs
04 -
2 cups cooked jasmine or basmati rice, preferably day-old
05 -
2 large eggs, lightly beaten
→ Vegetables & Aromatics
06 -
4 cloves garlic, minced
07 -
1 cup frozen peas and carrots, thawed
08 -
3 green onions, sliced
→ Sauces & Seasoning
09 -
2 tablespoons olive oil or sesame oil, divided
10 -
3 tablespoons low-sodium soy sauce
11 -
1 tablespoon oyster sauce, optional
12 -
0.5 teaspoon ground black pepper
# Steps to Follow:
01 -
In a bowl, toss chicken pieces with cornstarch and water until evenly coated.
02 -
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–7 minutes until golden and crispy. Remove chicken and set aside.
03 -
Add remaining tablespoon oil to the pan. Sauté minced garlic for 30 seconds until fragrant but not browned.
04 -
Push garlic to the side of the pan. Pour in beaten eggs and gently scramble until just set into soft curds.
05 -
Add cooked rice, peas, carrots, and green onions. Drizzle in soy sauce and oyster sauce if using. Stir-fry for 2–3 minutes, breaking up any rice clumps and mixing thoroughly.
06 -
Return crispy chicken to the pan. Toss to combine, ensuring the chicken remains crispy yet coated. Season with black pepper, taste, and adjust seasoning as needed. Serve hot.
# Additional Notes:
01 -
For extra crispiness, use day-old rice and pat chicken dry before coating.
02 -
You can substitute chicken with shrimp, tofu, or tempeh for variety.
03 -
Garnish with additional green onions or a drizzle of chili oil to enhance flavor.
04 -
Pairs well with a light, crisp white wine or chilled jasmine tea.