Description
A flavorful and spicy Chili Garlic Chicken stir-fry featuring tender chicken slices tossed with vibrant vegetables, Asian noodles, and a savory chili garlic sauce, perfect for a quick and satisfying weeknight dinner.
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
- 7 ounces Asian-style noodles, cooked according to package directions
Garnish
- Fresh cilantro leaves
- Lime wedges
Instructions
- Marinate Chicken: In a bowl, combine thinly sliced chicken breasts with egg white, cornstarch, Shaoxing wine, salt, and pepper. Mix well and let it marinate for 5-10 minutes to tenderize and infuse flavor.
- Prepare Sauce: In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, brown sugar, cornstarch, and water until smooth to create the savory chili garlic 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 until it is no longer pink and fully cooked. Remove the chicken from the pan and set it aside.
- Stir-fry Vegetables: Add the remaining tablespoon of oil to the pan. Toss in the minced garlic, chopped red chilies, and sliced red bell pepper. Stir-fry the vegetables until they have softened and released their aroma.
- Combine and Finish: Return the cooked chicken to the pan along with the cooked Asian noodles and the prepared sauce. Toss everything together thoroughly to ensure the sauce coats all ingredients evenly. Remove from heat and stir in the chopped green onions.
- Serve: Transfer the chili garlic chicken stir-fry to plates or a serving dish. Garnish with fresh cilantro leaves and serve with lime wedges on the side for an extra burst of freshness.
Notes
- Adjust the number of chilies according to your preferred spice level.
- Shaoxing wine can be substituted with dry sherry or rice wine for similar flavor.
- For a gluten-free version, use tamari instead of soy sauce.
- Use fresh garlic and chilies for the best flavor impact.
- Ensure noodles are cooked just until tender to avoid overcooking during stir-frying.
