Description
This Chili Garlic Chicken recipe features tender, thinly sliced chicken breasts marinated and stir-fried to perfection with a savory and spicy sauce. Combined with vibrant vegetables, Asian-style noodles, and garnished with fresh cilantro and lime, this dish offers a quick and flavorful meal perfect for weeknight dinners.
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 & Garnish
- 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
- Lime wedges
Instructions
- Marinate Chicken: Combine thinly sliced chicken breasts with egg white, cornstarch, Shaoxing wine, salt, and pepper in a bowl. Mix well to coat and let it marinate for 5 to 10 minutes to tenderize and infuse flavor.
- Prepare Sauce: In a small bowl, whisk together low-sodium soy sauce, oyster sauce, fish sauce, brown sugar, cornstarch, and water until smooth. Set this sauce mixture aside for use later.
- 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 the chicken turns opaque and is cooked through, no longer pink inside. Remove the cooked chicken from the pan and set aside.
- Stir-fry Vegetables: Add the remaining tablespoon of oil to the same pan. Add minced garlic, chopped red chilies, and thinly sliced red bell pepper. Stir-fry these vegetables until they 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. Pour in the prepared sauce and toss everything together, stirring constantly to ensure the sauce thickens and coats the chicken and vegetables evenly. Remove from heat and stir in chopped green onions.
- Serve: Garnish the dish with fresh cilantro leaves. Serve hot, accompanied by lime wedges for squeezing over the dish to add a fresh, tangy brightness.
Notes
- Shaoxing wine can be substituted with dry sherry or rice wine if unavailable.
- Adjust the number of red chilies according to your preferred spice level.
- For a gluten-free version, use tamari or gluten-free soy sauce and verify oyster sauce ingredients.
- Use fresh Asian-style noodles or substitute with rice noodles or thin spaghetti if preferred.
- Make sure not to overcook the chicken to keep it tender and juicy.
