If you are craving a dish that bursts with bold flavors and satisfying textures, look no further than this Chili Garlic Chicken with Asian Noodles Recipe. It perfectly combines tender, savory chicken with spicy garlic notes and silky Asian noodles, making it a vibrant and comforting meal. Every bite delivers a harmonious balance of heat, umami, and freshness that feels like a warm hug on a plate. Whether you’re cooking for family or friends, this recipe is guaranteed to become an instant favorite that everyone will ask you to make again and again.
Ingredients You’ll Need
Gathering a handful of simple yet essential ingredients is all it takes to create this incredible dish. Each item plays a crucial role in developing the layered flavors and delightful textures that make this Chili Garlic Chicken with Asian Noodles Recipe truly special.
- 1 pound boneless, skinless chicken breasts: Thinly sliced for quick cooking and perfect tenderness.
- 1 egg white: Helps the chicken coating stick and creates a delicate texture.
- 1 tablespoon cornstarch: Adds a subtle crispness to the chicken when stir-fried.
- 1 tablespoon Shaoxing wine: Or rice wine or dry sherry, to boost aroma and depth.
- Salt and pepper: To season the chicken perfectly.
- ¼ cup low-sodium soy sauce: Provides savory umami with reduced salt content.
- 2 tablespoons oyster sauce: Adds rich, slightly sweet complexity.
- 2 teaspoons fish sauce: Brings authentic Asian salty tang.
- 1 teaspoon brown sugar: Balances the salt and heat with a touch of sweetness.
- 1 teaspoon cornstarch + 1 tablespoon water: Mixed to thicken the sauce beautifully.
- 2 tablespoons vegetable oil: For stir-frying with a neutral flavor.
- 4 cloves garlic, minced: Infuses the dish with pungent and aromatic warmth.
- 2 red chilies, seeded and finely chopped: Adds the perfect kick of heat.
- 1 medium red bell pepper, thinly sliced: Offers sweetness and vibrant color.
- 4 green onions, chopped: Adds freshness and an oniony bite.
- 7 ounces Asian-style noodles: Cooked according to package instructions, these soak up the sauce wonderfully.
- Fresh cilantro leaves: For a bright and herbal garnish.
- Lime wedges: A squeeze of citrus adds a zesty finish that wakes up the flavors.
How to Make Chili Garlic Chicken with Asian Noodles Recipe
Step 1: Marinate the Chicken
Start by combining the thinly sliced chicken with egg white, cornstarch, Shaoxing wine, and a pinch of salt and pepper in a bowl. Let this marinate quietly for 5 to 10 minutes. This quick soak helps tenderize the chicken while giving it a velvety coating that locks in juices during cooking.
Step 2: Prepare the Sauce
While the chicken rests, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, cornstarch, and water in a small bowl. This sauce blend is the heart of the recipe, marrying salty, sweet, and savory notes with just a hint of thickness to cling to every delicious bite.
Step 3: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Toss in the marinated chicken and stir-fry until it turns opaque and no longer pink—about 3 to 5 minutes. Once cooked, transfer the chicken to a plate and set aside so you can prepare the vegetables next.
Step 4: Stir-fry the Vegetables
Add the remaining tablespoon of oil to the same pan, then quickly sauté the minced garlic, chopped red chilies, and red bell pepper slices. Stir-fry until the vegetables soften and become fragrant, releasing their vibrant flavors that perfectly complement the chicken.
Step 5: Combine Chicken, Noodles, and Sauce
Return the cooked chicken to the pan along with the pre-cooked noodles and prepared sauce. Toss everything together gently but thoroughly, ensuring the sauce coats every noodle and piece of chicken evenly. As you pull the pan off the heat, stir in the chopped green onions for a final burst of freshness.
How to Serve Chili Garlic Chicken with Asian Noodles Recipe
Garnishes
Top your dish with fresh cilantro leaves and a generous squeeze of lime juice for a refreshing contrast that cuts through the richness and amps up the flavor profile. These garnishes add a layer of brightness and herbaceousness that you won’t want to skip.
Side Dishes
This Chili Garlic Chicken with Asian Noodles Recipe pairs beautifully with simple steamed vegetables, like broccoli or snap peas, to introduce a crunchy texture. For extra indulgence, try serving alongside crispy spring rolls or a light cucumber salad to balance the spiciness.
Creative Ways to Present
For a restaurant-worthy presentation, serve the noodles in colorful bowls and garnish with finely sliced chilies or toasted sesame seeds. You can also arrange lime wedges creatively on the side, inviting everyone to personalize each bite with a zesty splash.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store leftover Chili Garlic Chicken with Asian Noodles Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a fantastic option for quick lunches or dinners throughout the week.
Freezing
You can freeze leftovers, but for best texture, freeze the chicken and sauce separately from the noodles. Wrap each portion tightly, label with the date, and use within 1 to 2 months for optimal taste. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over medium heat or microwave in short bursts, stirring occasionally. Adding a splash of water or broth while reheating helps loosen the sauce and keeps the noodles from drying out.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs bring a richer flavor and tend to stay juicier after cooking. Just slice them thinly as you would the breasts for even cooking in this Chili Garlic Chicken with Asian Noodles Recipe.
What kind of noodles work best?
Asian-style noodles like egg noodles, ramen, or rice noodles are all excellent choices. Choose according to your preference, but make sure to cook them just until al dente so they hold up well when tossed with the sauce.
Is this recipe very spicy?
The heat level is moderate, thanks to the red chilies, but you can easily adjust the spice by adding more, fewer, or removing the seeds before chopping. It’s all about finding the perfect balance for your palate.
Can I make this dish vegetarian?
Yes! Swap the chicken for firm tofu or a medley of mushrooms and use vegetarian oyster sauce and soy sauce to keep the rich umami flavors while keeping it meat-free.
What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry or a mild rice wine works beautifully. In a pinch, a splash of white wine or even water mixed with a little vinegar can mimic its subtle flavor.
Final Thoughts
This Chili Garlic Chicken with Asian Noodles Recipe shines as a vibrant, flavorful, and comforting meal that’s surprisingly simple to whip up on any night of the week. Sharing it with loved ones is a pleasure because the bold tastes and satisfying textures invite smiles with every bite. Don’t hesitate to try this recipe soon—it’s destined to become one of your go-to dishes for delicious Asian-inspired home cooking!
Print
Chili Garlic Chicken with Asian Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Chinese
Description
This Chili Garlic Chicken recipe is a flavorful and spicy stir-fry dish featuring tender chicken breast pieces marinated and cooked with a savory chili garlic sauce. Paired with Asian-style noodles and garnished with fresh cilantro and lime wedges, it’s a perfect quick and delicious dinner that packs a punch of heat and umami.
Ingredients
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
- 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
To Serve
- 7 ounces Asian-style noodles, cooked according to package directions
- Fresh cilantro leaves
- Lime wedges
Instructions
- Marinate Chicken: In a bowl, combine the thinly sliced chicken breasts with egg white, cornstarch, Shaoxing wine, salt, and pepper. Mix well to coat the chicken evenly. Allow it to marinate for 5 to 10 minutes to tenderize and absorb flavors.
- Prepare Sauce: In a small bowl, whisk together low-sodium soy sauce, oyster sauce, fish sauce, brown sugar, cornstarch, and water until the sugar and cornstarch are fully dissolved, creating a smooth 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, constantly moving the pieces to cook evenly until the chicken is no longer pink, about 4-5 minutes. Remove the chicken from the pan and set aside.
- Stir-fry Vegetables: Add the remaining 1 tablespoon of oil to the same pan. Once hot, add minced garlic, finely chopped red chilies, and thinly sliced red bell pepper. Stir-fry the mixture until the vegetables become tender but still crisp, about 2-3 minutes.
- Combine and Finish: Return the cooked chicken to the pan along with the cooked Asian-style noodles and prepared sauce. Toss everything together thoroughly to coat the noodles and chicken with the sauce. Cook for an additional 1-2 minutes to allow flavors to meld. Remove from heat and stir in chopped green onions.
- Serve: Transfer the Chili Garlic Chicken with noodles to serving plates. Garnish with fresh cilantro leaves and serve with lime wedges on the side for squeezing over the dish for an added zesty brightness.
Notes
- For less heat, reduce or omit the red chilies.
- Shao Xing wine can be substituted with dry sherry or rice wine for marinating the chicken.
- You can use any Asian-style noodles such as lo mein or rice noodles for this recipe.
- Ensure the cornstarch is fully dissolved in the sauce to avoid lumps.
- Cook the chicken and vegetables on high heat to achieve a nice stir-fry texture without overcooking.
