Description
This bold and flavorful Chili Garlic Chicken recipe features tender bite-sized pieces of chicken tossed in a spicy, garlicky sauce that’s perfect for a quick and satisfying weeknight dinner. Enhanced with ginger, red pepper flakes, and a balanced sauce of soy, chili garlic sauce, and brown sugar, this Asian-inspired dish pairs beautifully with rice, noodles, or steamed vegetables.
Ingredients
Scale
Chicken and Coating
- 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
Aromatics
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- ½ teaspoon red pepper flakes (optional)
Sauce
- ¼ cup soy sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 tablespoons water
Instructions
- Coat the Chicken: In a medium bowl, toss the bite-sized chicken pieces thoroughly with cornstarch, ensuring each piece is evenly coated. This helps create a light crust and thickens the sauce later.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer and cook for 5–7 minutes, turning occasionally until the chicken turns golden brown and is cooked through. Remove the chicken from the pan and set aside to keep warm.
- Sauté Aromatics: Lower the heat to medium. In the same pan, add minced garlic, minced ginger, and red pepper flakes if using. Cook for about 30 seconds, stirring constantly, until the mixture becomes fragrant but not burned.
- Prepare and Add the Sauce: In a small bowl, whisk together soy sauce, chili garlic sauce, rice vinegar, brown sugar, sesame oil, and water until well combined. Pour this sauce mixture into the pan with the aromatics and let it simmer for 1 to 2 minutes until the sauce slightly thickens.
- Combine and Finish Cooking: Return the cooked chicken to the pan and toss it thoroughly in the sauce to coat each piece evenly. Continue to cook for an additional 1 to 2 minutes, stirring frequently to meld all the flavors and ensure the chicken is heated through.
- Serve: Serve the chili garlic chicken hot over steamed rice, noodles, or alongside steamed vegetables. Garnish with sliced green onions or sesame seeds for added texture and flavor if desired.
Notes
- Adjust the quantity of chili garlic sauce to suit your preferred spice level—add less for mild heat, or more for a spicier kick.
- For added texture and a fresh flavor contrast, garnish with sliced green onions or toasted sesame seeds just before serving.
- Using chicken thighs instead of breasts can provide a juicier, more flavorful result if preferred.
- This dish pairs well with jasmine rice, brown rice, or noodles for a complete meal.
- Leftover chili garlic chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 5g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 120mg
