Miley A basic chicken stir fry is made with chicken, onion and garlic sauteed in oil that is then tossed. It’s fine, but it’s kind of boring (sorry!).
A bottle of sauce and giant hunk of fried rice will go a long way to make it more interesting. But as a general rule, I like my stir-frys to be able to stand on their own two feet without relying on too many extras to prop it up.
Today’s flavour dial ups come in the form of lots of chili and garlic, plus a savory chili paste. Gosh, it’s amazing what a difference it makes to turn “fine” into “OMG THIS IS SO DELICIOUS!!”
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Why You’ll Love This Recipe
Spice lovers usually fall fast for this one because every element pulls its weight. The sauce coats the chicken perfectly and clings to the noodles without feeling heavy.
Bold heat: Fresh red chilies and garlic bring real fire.
Quick cooking: Everything comes together fast in one pan.
Saucy noodles: The glaze sticks beautifully to every strand.
Flexible heat: Spice level adjusts easily.
Weeknight friendly: No long prep or fancy tools needed.
Ingredients
For the Chicken Marinade:
- 1 pound chicken breasts boneless skinless thinly sliced
- 1 egg white
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons fish sauce
- 1 teaspoon brown sugar
- Salt and pepper to taste
For the Sauce Slurry:
- 1 teaspoon cornstarch
- 1 tablespoon water
For Stir Fry:
- 2 tablespoons vegetable oil
- 4 cloves garlic minced
- 2 red chilies finely sliced
- 1 medium red bell pepper sliced
- 4 green onions chopped
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine
For Serving:
- 7 ounces Asian style noodles cooked
- Fresh cilantro
- Lime wedges
Step by Step Instructions
1. Marinate the Chicken
Chicken slices go into a bowl with egg white, soy sauce, oyster sauce, fish sauce, brown sugar, salt, and pepper. Everything gets mixed until the chicken feels lightly coated and glossy. Let it rest while the rest of the ingredients get ready.
2. Prepare the Slurry
Cornstarch and water get stirred together in a small bowl until smooth. This helps the sauce thicken later and gives that shiny restaurant style finish.
3. Heat the Pan
A wide pan or wok heats over medium high heat. Vegetable oil goes in and warms until it shimmers. Garlic and red chilies go in next and get stirred quickly until fragrant.
4. Cook the Chicken
Marinated chicken slides into the pan in an even layer. Let it cook undisturbed briefly so it sears nicely, then stir until cooked through and lightly caramelized.
5. Build the Sauce
Shaoxing wine gets added followed by the cornstarch slurry. Stir gently as the sauce thickens and coats the chicken. Bell pepper and green onions go in and cook just until tender.
6. Combine with Noodles
Cooked noodles get added directly to the pan. Toss everything together until the noodles soak up the sauce and turn glossy and flavorful.
7. Finish and Garnish
Remove from heat and top with fresh cilantro. Serve hot with lime wedges on the side for squeezing.
Tips and Variations
- Remove chili seeds for milder spice.
- Double the slurry for saucier noodles.
- Snow peas or mushrooms work well.
- Shrimp or tofu cook nicely in this sauce.
- Cook chicken in batches to avoid steaming.
Serving Suggestions
Chili Garlic Chicken works beautifully as a full meal thanks to the noodles. For something lighter, serve it over steamed rice instead. A simple cucumber salad on the side cools things down and balances the heat nicely.
When serving guests, I like placing extra lime wedges and chopped chilies on the table so everyone can adjust their bowl just how they like it.
Frequently Asked Questions
Can regular pasta replace Asian noodles?
Yes, thin spaghetti works in a pinch.
Is this dish very spicy?
Heat depends on the chilies used.
Can chicken thighs be used?
Yes, they stay juicy and flavorful.
How long do leftovers last?
Up to two days in the fridge.
Can this be made ahead?
Sauce and chicken can be prepped earlier, noodles cook best fresh.
Final Thoughts
Chili Garlic Chicken brings big flavor without making cooking stressful. Garlic, chilies, and savory sauces come together quickly and turn simple chicken into something crave worthy. The noodles make it filling while lime and herbs keep it bright.
This recipe fits nights when takeout sounds tempting but homemade feels better. Once you make it once, it usually earns a regular spot in the dinner rotation.
Chili Garlic Chicken
Ingredients
For the Chicken Marinade:
- 1 pound chicken breasts boneless skinless thinly sliced
- 1 egg white
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons fish sauce
- 1 teaspoon brown sugar
- Salt and pepper to taste
For the Sauce Slurry:
- 1 teaspoon cornstarch
- 1 tablespoon water
For Stir Fry:
- 2 tablespoons vegetable oil
- 4 cloves garlic minced
- 2 red chilies finely sliced
- 1 medium red bell pepper sliced
- 4 green onions chopped
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine
For Serving:
- 7 ounces Asian style noodles cooked
- Fresh cilantro
- Lime wedges
Instructions
- Marinate the Chicken: Chicken slices go into a bowl with egg white, soy sauce, oyster sauce, fish sauce, brown sugar, salt, and pepper. Everything gets mixed until the chicken feels lightly coated and glossy. Let it rest while the rest of the ingredients get ready.
- Prepare the Slurry: Cornstarch and water get stirred together in a small bowl until smooth. This helps the sauce thicken later and gives that shiny restaurant style finish.
- Heat the Pan: A wide pan or wok heats over medium high heat. Vegetable oil goes in and warms until it shimmers. Garlic and red chilies go in next and get stirred quickly until fragrant.
- Cook the Chicken: Marinated chicken slides into the pan in an even layer. Let it cook undisturbed briefly so it sears nicely, then stir until cooked through and lightly caramelized.
- Build the Sauce: Shaoxing wine gets added followed by the cornstarch slurry. Stir gently as the sauce thickens and coats the chicken. Bell pepper and green onions go in and cook just until tender.
- Combine with Noodles: Cooked noodles get added directly to the pan. Toss everything together until the noodles soak up the sauce and turn glossy and flavorful.
- Finish and Garnish: Remove from heat and top with fresh cilantro. Serve hot with lime wedges on the side for squeezing.
