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A lazy-easy stir-fry chicken with Multipurpose garlic sauce


As briefly mentioned in my recipe on Multipurpose garlic sauce in the Giveaway Package, this recipe represents the use of the sauce for marinating. The chicken thigh is cut to bite-sized pieces, then marinated in the fluidic sauce (without tapioca flour) and stir-fried. Broccoli and baby carrots are added to the pan to absorb the leftover sauce and served as a side. And altogether, they just go so well with hot rice.

Ingredients: (for 3 servings)


Total time: 1 hour and 5 minutes (might increase if the marinating time is longer)

And that’s simply it! I consider this recipe one of those lazy-easy daily meals yet still addictive and delicious. Hope you all enjoy it.


A lazy-easy stir-fry chicken with Multipurpose garlic sauce

A "lazy" stir-fry garlic chicken recipe for your meal prep. Join the Giveaway to get the recipe of the multipurpose garlic sauce delivered to your inbox!
Course Main Course
Cuisine Asian
Keyword chicken, garlic, sauce
Prep Time 5 minutes
Cook Time 30 minutes
Marinating time 30 minutes
Total Time 1 hour 5 minutes
Servings 3 servings
Calories 574kcal


  • 1 Wok optional


  • 3 thighs Chicken thighs preferred boneless
  • 6 tbsp My multipurpose garlic sauce
  • Cooking oil just enough to coat the pan (or wok)
  • Broccoli to your preference
  • Baby carrots to your preference
  • ½ tsp Tapioca flour to thicken the sauce, optional
  • 1 tbsp Water
  • Served with hot rice.


  • Cut the chicken thighs into bite-sized pieces. Add the chicken thighs into a large bowl, then add 6 tablespoons of the multipurpose garlic sauce, mix well and set aside to marinate for at least 30 minutes. Since there are garlic and shallot in the sauce, I don't use any more garlic and shallot but you are welcome to add more if you want.
  • While the chicken is marinated, deal with broccoli and baby carrots. Separate the edible parts (buds and stems) from the inedible stalk of the broccoli, use the buds and stems for this recipe (and save the stalk for Homemade vegetable broth). Cut each baby carrot in half (or four pieces) along its length for easy stir-fry.
  • Preheat a pan (or a wok) on medium heat, add cooking oil just enough to coat the bottom of the pan (or the wok). When the oil is hot, add the chicken thighs into the pan, flatten them out so that all chicken pieces are in contact with the pan. Let them cook for about 10 minutes. By this time, the bottom of the chicken pieces will be golden brown. Turn the chicken pieces to the other side and let them cook for another 10 minutes.
  • Make a quick stir (around 2 minutes) to coat the chicken pieces with the caramelized garlic sauce then take them out.
  • Mix 1/2 teaspoon of tapioca flour with 1 tablespoon of water then add to the remaining sauce in the pan (to thicken it), stir to avoid local scums. (This step is optional)
  • Add broccoli and baby carrots to the pan, stir-fry for about 5 minutes to coat the sauce on the veggie. Turn off the heat by then.
  • Serve the chicken and veggie side with hot rice. Pour some additional sauce if you prefer (highly recommended).
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