Chili Garlic Chicken Stir-Fry

This Chili Garlic Chicken Stir-Fry has become an absolute weeknight saviour in my household. I remember the first time I whipped it up; the aroma alone had everyone migrating to the kitchen, asking what smelled so incredibly good. My kids, who can sometimes be a bit picky with “new” things, devoured their plates and immediately asked when we could have it again. My partner, a huge fan of anything with a bit of a kick and a lot of garlic, declared it one of the best stir-fries he’d ever tasted – high praise indeed! What I personally love most is its versatility and how quickly it comes together. The combination of tender, juicy chicken, crisp-tender vegetables, and that an incredible chili garlic sauce that’s simultaneously spicy, savory, and slightly sweet, is just pure magic. It’s a dish that feels indulgent and satisfying, yet it’s packed with protein and veggies, making it a relatively healthy option too. The sizzle of the ingredients hitting the hot wok, the vibrant colours, and the explosion of flavour in every bite – it’s a culinary experience that never gets old. This recipe isn’t just about feeding the family; it’s about creating a moment of shared enjoyment around a truly delicious and exciting meal.

Ingredients

Here’s what you’ll need to create this sensational Chili Garlic Chicken Stir-Fry:

For the Chicken & Marinade:

• 1.5 lbs (approx. 680g) Boneless, Skinless Chicken Thighs: Cut into 1-inch pieces. Thighs are preferred for their flavour and tenderness, less prone to drying out than breast meat in a stir-fry.
• 1 tablespoon Low-Sodium Soy Sauce: Adds a savory, umami depth to the chicken.
• 1 tablespoon Shaoxing Rice Wine (or Dry Sherry): Tenderizes the chicken and adds authentic Asian flavour.
• 1 teaspoon Cornstarch: Creates a light coating that helps the chicken brown nicely and keeps it moist.
• ½ teaspoon White Pepper: Offers a distinct, earthy spice that complements the other flavours.

For the Chili Garlic Sauce:

• ¼ cup Low-Sodium Soy Sauce: The main savory base of the sauce.
• 2 tablespoons Rice Vinegar: Adds a tangy brightness to balance the richness.
• 1 tablespoon Honey (or Brown Sugar): Provides a touch of sweetness to round out the spicy and savory notes. Adjust to your preference.
• 1 tablespoon Sesame Oil: Imparts a nutty, aromatic flavour crucial to many Asian dishes.
• 1-2 tablespoons Chili Garlic Sauce (e.g., Sambal Oelek or Huy Fong): The star ingredient for heat and garlicky punch. Adjust amount based on your spice preference.
• 4-6 Cloves Garlic, Minced: Fresh garlic is key for a vibrant, aromatic sauce.
• 1 tablespoon Fresh Ginger, Grated: Adds a warm, zesty kick.
• 1 teaspoon Cornstarch: Mixed with 1 tablespoon of cold water to create a slurry for thickening the sauce.

For the Stir-Fry:

• 2 tablespoons High-Heat Cooking Oil (e.g., Avocado, Canola, Peanut): Needed for stir-frying at high temperatures without smoking excessively.
• 1 Large Onion (Yellow or Red), Sliced: Forms an aromatic base and adds sweetness when cooked.
• 1 Red Bell Pepper, Sliced: Adds sweetness, colour, and a pleasant crunch.
• 1 Green Bell Pepper, Sliced: Offers a slightly more savoury pepper flavour and vibrant colour.
• 1 cup Broccoli Florets: Provides a healthy, crunchy element that soaks up the sauce beautifully.
• Optional: ½ cup Sliced Carrots or Snap Peas: For added texture, colour, and nutrients.

For Garnish (Optional):

• Toasted Sesame Seeds: For a nutty crunch and visual appeal.
• Sliced Green Onions (Scallions): Adds a fresh, mild oniony bite.
• Fresh Cilantro Leaves: For a burst of herby freshness.

Instructions

Follow these steps carefully for a perfectly cooked Chili Garlic Chicken Stir-Fry:

1. Prepare the Chicken: In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, Shaoxing rice wine, cornstarch, and white pepper. Toss well to coat evenly. Let it marinate for at least 15-20 minutes at room temperature, or up to an hour in the refrigerator. This step is crucial for flavourful and tender chicken.
2. Mix the Sauce: In a small bowl, whisk together the ¼ cup soy sauce, rice vinegar, honey (or brown sugar), sesame oil, chili garlic sauce, minced garlic, and grated ginger. In a separate tiny bowl, mix the 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry. Set both the sauce mixture and the slurry aside.
3. Prepare the Vegetables: Ensure all your vegetables are washed, chopped, and ready to go. Stir-frying is a quick process, so having everything prepped (mise en place) is essential.
4. Cook the Chicken: Heat 1 tablespoon of the high-heat cooking oil in a large wok or heavy-bottomed skillet over medium-high to high heat until it’s shimmering. Add the marinated chicken in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Let the chicken sear for 2-3 minutes per side without moving it too much, until it’s nicely browned and cooked through. Remove the chicken from the wok and set it aside on a plate.
5. Sauté Aromatics and Harder Vegetables: Add the remaining 1 tablespoon of oil to the wok if needed. Add the sliced onion and cook for 2-3 minutes until it begins to soften and become translucent. If using carrots, add them now as they take longer to cook.
6. Add Remaining Vegetables: Add the sliced bell peppers and broccoli florets (and snap peas, if using) to the wok. Stir-fry for 3-5 minutes until the vegetables are crisp-tender. You want them to retain some bite and their vibrant colour.
7. Combine and Sauce: Return the cooked chicken to the wok with the vegetables. Give the chili garlic sauce mixture a quick stir and pour it over the chicken and vegetables. Toss everything together to coat evenly and allow the sauce to heat through for about 1-2 minutes.
8. Thicken the Sauce: Give the cornstarch slurry a quick stir (as cornstarch settles) and pour it into the wok. Stir continuously until the sauce bubbles and thickens to a glossy consistency, usually about 30 seconds to 1 minute. Be careful not to over-thicken.
9. Serve Immediately: Once the sauce has thickened, remove the wok from the heat. Taste and adjust seasoning if necessary (more chili garlic sauce for heat, a touch more honey for sweetness, or soy for saltiness). Garnish with toasted sesame seeds, sliced green onions, and fresh cilantro if desired. Serve hot with your favourite accompaniments.

Nutrition Facts

• Servings: This recipe generously serves 4 people.
• Calories Per Serving: Approximately 480-580 calories per serving (this can vary based on specific ingredients used, especially the amount of oil and honey/sugar).

Here are some key nutritional highlights:

1. Protein (approx. 40-45g): Primarily from the chicken, essential for muscle repair, growth, and overall satiety. This dish provides a substantial amount to keep you feeling full.
2. Fat (approx. 20-25g): Sourced from the chicken thighs, cooking oil, and sesame oil. Chicken thighs contain more fat than breast, contributing to flavour and juiciness. Sesame oil offers healthy unsaturated fats.
3. Carbohydrates (approx. 25-30g): Mainly from the vegetables, honey/sugar, and cornstarch. The vegetables also contribute dietary fiber.
4. Fiber (approx. 4-6g): From the bell peppers, broccoli, and onion, aiding in digestion and promoting a feeling of fullness.
5. Sodium (approx. 900-1200mg): Primarily from soy sauce. Using low-sodium soy sauce helps manage this, but it’s still a notable component. Be mindful if you are on a low-sodium diet.

(Disclaimer: These are estimated values. Actual nutritional content will vary based on specific brands, ingredient quantities, and portion sizes.)

Preparation Time

• Active Prep Time: Approximately 20-25 minutes. This includes chopping the chicken and vegetables, mincing garlic and ginger, and mixing the marinade and sauce. Efficient chopping skills and having all ingredients on hand will speed this up.
• Marinating Time: Minimum 15-20 minutes (can be extended up to 1 hour for deeper flavour).
• Cook Time: Approximately 10-15 minutes. Stir-frying is a fast cooking method.
• Total Time (including minimum marinating): Approximately 45-60 minutes.

This Chili Garlic Chicken Stir-Fry is designed to be a relatively quick meal, especially if you prep your ingredients while the chicken is marinating. It’s perfect for a busy weeknight when you crave something flavourful and satisfying without spending hours in the kitchen. The key is “mise en place” – having everything ready before you turn on the heat.

How to Serve

This Chili Garlic Chicken Stir-Fry is incredibly versatile and can be served in numerous delightful ways. Here are some popular and delicious options:

• Over Steamed Rice:
  • Jasmine Rice: Its fragrant aroma and slightly sticky texture make it a classic pairing.
  • Basmati Rice: A long-grain option that is fluffy and separates well.
  • Brown Rice: For a healthier, whole-grain option with a nuttier flavour and chewier texture.
  • Sushi Rice: If you enjoy a very sticky, slightly sweet rice.
• With Noodles:
  • Egg Noodles (Chinese style): Their chewy texture holds up well to the sauce.
  • Ramen Noodles (fresh or instant, discard seasoning packet): A quick and satisfying option.
  • Udon Noodles: Thick, chewy wheat flour noodles that are fantastic with robust sauces.
  • Rice Noodles (Pad Thai style or Vermicelli): A great gluten-free option; prepare according to package directions.
• Low-Carb Alternatives:
  • Cauliflower Rice: A popular choice for those watching their carb intake. Sauté or steam it lightly.
  • Zucchini Noodles (Zoodles): Light and fresh, they offer a good textural contrast.
  • Spaghetti Squash: Roast and shred for noodle-like strands.
  • Lettuce Wraps: Serve the stir-fry in crisp lettuce cups (like butter lettuce or romaine) for a light and refreshing meal.
• As a Standalone Dish:
  • If you’ve packed it with enough vegetables, it can be a satisfying meal on its own, especially for a lighter lunch.
• Accompaniments and Garnishes (Beyond those in the recipe):
  • A sprinkle of chopped peanuts or cashews: For extra crunch and nutty flavour.
  • A wedge of lime: A squeeze of fresh lime juice can brighten all the flavours.
  • A drizzle of Sriracha or extra chili garlic sauce: For those who like it extra spicy.
  • Pickled Ginger (Gari): Offers a palate-cleansing counterpoint.
  • Kimchi: For a fermented, spicy kick on the side.
  • Simple Cucumber Salad: A refreshing, cooling side dish.
  • Steamed Asian Greens: Such as bok choy or gai lan, lightly seasoned with soy sauce or oyster sauce.

No matter how you choose to serve it, this Chili Garlic Chicken Stir-Fry is sure to be a hit! Present it family-style on a large platter or portion it into individual bowls for an easy and appealing meal.

Additional Tips

To elevate your Chili Garlic Chicken Stir-Fry from great to absolutely spectacular, consider these eight essential tips:

1. Embrace High Heat and a Good Pan: The soul of a stir-fry lies in its quick cooking over high heat. This sears the ingredients, locking in moisture and flavour, and creates that desirable “wok hei” (breath of the wok) – a subtle smoky flavour. Use a well-seasoned carbon steel wok if you have one. If not, a large, heavy-bottomed skillet (cast iron or stainless steel) will work. Ensure your pan is properly preheated until the oil is shimmering before adding ingredients.
2. Don’t Overcrowd the Pan: This is perhaps the most common stir-fry mistake. Adding too much food at once lowers the pan’s temperature, causing the ingredients to steam rather than sear. This results in soggy, bland food. Cook your chicken and even your vegetables in batches if necessary to maintain high heat and achieve proper browning and crisp-tender results.
3. Master Your Mise en Place: Stir-frying is a rapid cooking process. Once you start, there’s little time to chop an onion or mix a sauce. Prepare all your ingredients – chicken marinated, vegetables chopped, sauce mixed, aromatics minced – before you even think about turning on the stove. Arrange them in small bowls near your cooking station for easy access.
4. Velveting Chicken (Optional but Recommended for Ultimate Tenderness): For incredibly tender chicken, consider the velveting technique. After marinating the chicken with soy sauce, rice wine, and cornstarch (as in the recipe), you can briefly blanch it in hot water or oil until it’s about 80% cooked. Then, drain and add it to the stir-fry at the appropriate step. The cornstarch coating protects the chicken, keeping it exceptionally moist.
5. Customize Your Vegetables: While the recipe suggests bell peppers and broccoli, feel free to get creative! Other great additions include snap peas, snow peas, mushrooms (shiitake, cremini), baby corn, water chestnuts, bamboo shoots, carrots (julienned or thinly sliced), asparagus, or bok choy. Just remember to add harder vegetables (like carrots or dense broccoli stems) earlier, and more delicate ones (like snow peas or bok choy leaves) towards the end.
6. Balance Your Flavours – Taste and Adjust: The provided sauce recipe is a great starting point, but individual preferences vary. Always taste your sauce before adding the cornstarch slurry and again at the end. Need more heat? Add a bit more chili garlic sauce or a pinch of red pepper flakes. More sweetness? A touch more honey. More tang? A splash of rice vinegar. More umami? A tiny bit more soy sauce.
7. Control Sauce Thickness: The cornstarch slurry is for thickening the sauce to a beautiful, glossy consistency that coats the ingredients. If your sauce is too thin, add a little more slurry (mix a tiny bit more cornstarch with cold water). If it becomes too thick, you can thin it out with a tablespoon or two of water or chicken broth. Remember, the sauce will continue to thicken slightly as it cools.
8. Fresh Aromatics are Key: While dried garlic or ginger powder can be used in a pinch, fresh garlic and ginger make a world of difference in a stir-fry. Their vibrant, pungent flavours are essential to the dish’s character. Grate the ginger finely and mince the garlic well to ensure they distribute evenly and release their maximum flavour into the sauce and oil.

FAQ Section

Here are answers to some frequently asked questions about making Chili Garlic Chicken Stir-Fry:

1. Q: Can I use chicken breast instead of chicken thighs?
   A: Yes, you absolutely can use chicken breast. Slice it thinly against the grain to promote tenderness. Chicken breast is leaner than thighs, so it’s more prone to drying out. Be extra careful not to overcook it. The marinating step with cornstarch is particularly important if using breast meat, as it helps keep it moist. Velveting (see additional tips) would also be highly beneficial for chicken breast.
2. Q: How can I adjust the spiciness of the dish?
   A: The primary source of heat is the chili garlic sauce (like Sambal Oelek). To make it milder, simply reduce the amount used in the sauce – start with ½ tablespoon and add more to taste. You can also choose a milder chili sauce. To make it spicier, increase the amount of chili garlic sauce, or add a pinch of red pepper flakes, a fresh chopped chili (like a bird’s eye or serrano) when you sauté the onions, or a dash of your favourite hot sauce at the end.
3. Q: What are good vegetarian or vegan substitutes for chicken?
   A: This dish is easily adaptable! For a vegetarian/vegan version, firm or extra-firm tofu is an excellent substitute. Press it well, cut it into cubes or triangles, and pan-fry or bake it until golden before adding to the stir-fry. Other options include tempeh, seitan, a mix of hearty mushrooms (like shiitake, king oyster, or portobello), or even chickpeas or edamame for a protein boost. Ensure your soy sauce and other flavourings are vegan-friendly if needed.
4. Q: Can I make the stir-fry sauce ahead of time?
   A: Yes, you can prepare the sauce components (soy sauce, rice vinegar, honey, sesame oil, chili garlic sauce, minced garlic, grated ginger) and store them in an airtight container in the refrigerator for up to 3-4 days. Do not add the cornstarch slurry to the pre-made sauce; prepare that just before you’re ready to thicken the stir-fry. This can be a great time-saver for weeknight cooking.
5. Q: How long will this Chili Garlic Chicken Stir-Fry last in the refrigerator?
   A: Leftover stir-fry can be stored in an airtight container in the refrigerator for up to 3-4 days. The vegetables may lose some of their crispness upon reheating, but the flavours will still be delicious.
6. Q: Can I freeze this dish?
   A: While you can freeze it, stir-fries are generally best enjoyed fresh. The texture of the vegetables can become softer and somewhat watery upon thawing and reheating. If you do choose to freeze it, cool it completely, then transfer to a freezer-safe container or bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently in a skillet or microwave. The chicken and sauce will hold up reasonably well.
7. Q: My stir-fry vegetables ended up soggy. What did I do wrong?
   A: Soggy vegetables are usually due to a few common issues:
   • Overcrowding the pan: This lowers the temperature, causing steaming instead of searing. Cook in batches.
   • Not enough heat: Ensure your wok or skillet is very hot before adding ingredients.
   • Cooking for too long: Stir-fry vegetables should be crisp-tender, not mushy. Cook them quickly.
   • Too much liquid too early: Add the sauce towards the end of cooking.
   • Vegetables with high water content: Some vegetables release a lot of water. High heat helps evaporate this quickly.
8. Q: What type of oil is best for stir-frying?
   A: You need an oil with a high smoke point because stir-frying requires high temperatures. Good choices include avocado oil, peanut oil, canola oil, grapeseed oil, or sunflower oil. Avoid oils with low smoke points like extra virgin olive oil, as they can burn and impart an unpleasant flavour. Sesame oil is used for flavour, usually added at the end or in the sauce, not typically as the primary cooking oil due to its lower smoke point and strong taste.

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