Description
A flavorful and spicy Chili Garlic Chicken stir-fry featuring tender chicken breast, vibrant vegetables, and savory Asian-style noodles, all coated in a delicious garlic-chili sauce. Perfect for a quick and satisfying dinner in just 25 minutes.
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 Ingredients
- 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: Combine the thinly sliced chicken breasts with egg white, cornstarch, Shaoxing wine, salt, and pepper in a bowl. Mix well 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 and well combined. This will serve as the savory and slightly sweet sauce for the dish.
- 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 pieces are no longer pink inside and are cooked through. Remove the cooked chicken from the pan and set aside.
- Stir-fry Vegetables: Add the remaining 1 tablespoon of oil to the wok or skillet. Add minced garlic, chopped red chilies, and sliced red bell pepper. Stir-fry the vegetables until they soften and release their aromas, about 2-3 minutes.
- Combine and Finish: Return the cooked chicken to the pan with the vegetables. Add the cooked Asian-style noodles and pour in the prepared sauce. Toss everything together thoroughly so the sauce evenly coats the chicken, vegetables, and noodles. Stir-fry for another 1-2 minutes until heated through and slightly thickened.
- Serve: Remove the pan from the heat and stir in the chopped green onions for freshness. Garnish the dish with fresh cilantro leaves and serve alongside lime wedges to squeeze over as desired.
Notes
- For a less spicy dish, reduce or omit the seeds from the red chilies or use fewer chilies.
- If Shaoxing wine is unavailable, substitute with dry sherry or rice wine as indicated.
- Use low-sodium soy sauce to control the salt content in the dish.
- Serve immediately for the best texture of the noodles and chicken.
- For gluten-free option, ensure that the soy sauce and oyster sauce used are gluten-free.
