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
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
- 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.
