Description
This Chili Garlic Chicken recipe offers a flavorful, quick stir-fry dish featuring tender chicken breast marinated and cooked with a savory, spicy sauce packed with garlic, red chilies, and fresh vegetables. Served over Asian-style noodles and garnished with cilantro and lime wedges, it’s a perfect weeknight dinner that balances heat and savory umami flavors.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine (or rice wine or dry sherry)
- Salt and pepper, to taste
Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
Stir-Fry & Garnishes
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 red chilies, seeded and finely chopped
- 1 medium red bell pepper, thinly sliced
- 4 green onions, chopped
- 7 ounces Asian-style noodles, cooked according to package directions
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
- Marinate Chicken: In a bowl, mix the thinly sliced chicken breasts with egg white, cornstarch, Shaoxing wine, salt, and pepper. Let it marinate for 5 to 10 minutes to tenderize and flavor the chicken.
- Prepare Sauce: In a separate small bowl, whisk together the low-sodium soy sauce, oyster sauce, fish sauce, brown sugar, cornstarch, and water until smooth, forming the stir-fry sauce.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until it’s fully cooked and no longer pink. Remove the chicken from the pan and set aside.
- Stir-fry Vegetables: Add the remaining tablespoon of oil to the pan. Add minced garlic, seeded and chopped red chilies, and thinly sliced red bell pepper. Stir-fry until the vegetables soften and become fragrant, about 2 to 3 minutes.
- Combine and Finish: Return the cooked chicken to the pan along with the cooked Asian-style noodles and the prepared sauce. Toss everything together to ensure the sauce thoroughly coats ingredients. Remove from heat and stir in chopped green onions.
- Serve: Garnish the chili garlic chicken with fresh cilantro leaves and serve with lime wedges on the side for squeezing. Enjoy your flavorful and spicy meal!
Notes
- For a milder dish, reduce the amount of red chilies or remove the seeds completely.
- Shoaxing wine can be substituted with dry sherry or rice wine if unavailable.
- Ensure noodles are cooked al dente so they don’t become mushy when stir-fried.
- Use low-sodium soy sauce to control the salt levels in the dish.
- Additional vegetables like snap peas or broccoli can be added to increase nutrition and texture.
