Stir-Fried Chicken with Crispy Egg Rolls and Garlic Soy Glaze

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Tender chicken stir-fried with a savory garlic soy glaze, served alongside crispy homemade egg rolls for a delightful Asian-inspired meal. This Chinese-inspired chicken recipe, ready in about 40 minutes, pairs boneless chicken thighs, vegetable oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch pieces boneless chicken thighs
• 3 tbsp vegetable oil
• 4 cloves minced garlic
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp cornstarch
• 2 tbsp water
• 8 sheets egg roll wrappers
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 2, finely sliced green onions
• 1/4 tsp salt
• 1/4 tsp black pepper
• for deep frying vegetable oil (for frying)

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb boneless chicken thighs cut into 1-inch pieces and sauté for 6-7 minutes until golden and cooked through. Remove chicken and set aside.
2. Step 2: In the same skillet, add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned. Add 3 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp cornstarch mixed with 2 tbsp water, stirring until sauce thickens and coats the pan.
3. Step 3: Return the chicken to the skillet and toss to coat with the garlic soy glaze. Cook for another 2 minutes, then remove from heat.
4. Step 4: For the egg rolls, place 1/8 cup shredded cabbage, 1/16 cup shredded carrots, 1/4 sliced green onion, 1/16 tsp salt, and 1/16 tsp black pepper in a bowl and mix well.
5. Step 5: Lay one egg roll wrapper flat, place 2 tbsp of the vegetable filling near one corner, roll tightly, folding sides in. Seal edge with water.
6. Step 6: Heat vegetable oil in a deep pan to 350°F. Fry egg rolls in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
7. Step 7: Serve the stir-fried chicken with the crispy egg rolls on the side, garnished with additional green onions if desired.