Name: Chili Garlic Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1.1 pounds/500 g chicken breast fillets; ¼ cup cornstarch; 1 tbsp low sodium soy sauce; 1 tbsp mirin; 3 tbsp vegetable oil; 1 tsp grated ginger; 6 garlic cloves, grated; 2 mild chili peppers, chopped, more or less to taste; 4 scallions; noodles or rice, for serving; ½ cup/120 ml low sodium soy sauce; ½ cup/120 ml sweet chili sauce; 2 tbsp toasted sesame oil; 2 tbsp mirin; ⅓ cup/150 ml water; 1 tsp black pepper

Chili garlic chicken. This recipe is quick and easy to prepare, with a flavor punch that’s exciting and deeply comforting. It’s perfectly spicy and the chicken just melts in your mouth. Add as much garlic and chili as you like or use bell pepper instead. This flavor explosion will wow your taste buds!⁠

Thin, tender strips of chicken get a sharp sear in the wok, before being combined with garlic and chili. The dark, rich sauce clings to the chicken, with just an undertone of heat from the chilis.

This is one of my favorite wok recipes. Like most stir-fries, the ingredient list is short and simple, but a magical transformation occurs once everything hits the wok, resulting in a dish that’s more than the sum of its parts. It’s so good and it also works with beef or shrimp, just customize it to your suit.
Let me guide you through the recipe with this step-by-step video.

HOW TO STIR-FRY?

If you are new to stir-frying, here’s one basics rule before you get started.

Get all the prep done before you start frying. The actual cook time is fairly short and straight forward, it only takes about 5 minutes. So you’ll need to cut the chicken beforehand in equal bite-sized pieces. Have the garlic, ginger, chili peppers and scallions chopped and ready. And the sauce prepared. That’s it! With this simple rule, you’ll be ready in a blitz.

How to Make Super Tender Chicken?

First, cut your chicken in thin slices.
Second, add cornstarch to your chicken. Cornstarch will seal in the juices of the chicken which helps to tenderize the meat and prevents it from drying out.
Finally, sear the chicken in a hot wok. It will bring out the flavor and create a crispy crust. This crust will eventually melt in the sauce. The result is a tender mouthfeel and a flavor bomb in each bite.

INGREDIENTS, TIPS & SUBSTITUTIONS

CHICKEN

Chicken: You can use chicken breast fillets or boneless/skinless chicken thighs. Pork, turkey, beef, salmon or shrimp are also good choices.
Cornstarch: Helps to tenderize the chicken and prevents it from drying out.
Soy Sauce: Adds saltiness and turns the chicken into tiny flavor bombs.
Mirin: To balance out the soy sauce.
Vegetable oil: For frying.
Garlic: I recommend grating the cloves to bring more flavor of the dish. Add more if you’re a garlic lover.
Ginger: For a warming and fiery taste that gives an unmistakable kick.
Scallions: They add a slightly sweet flavor and soft texture once cooked.
Chili peppers: I used mildl chili peppers. You can add as much as you like and use any kind of chili pepper. You can also use bell pepper instead of chili for an even milder version.

SAUCE

Soy Sauce: Low sodium soy sauce.
Sweet Chili Sauce: It is a great way to add flavor. It’s a thick, red sauce that is sweet and spicy at the same time.
Sesame Oil: Toasted sesame oil is the go-to in this recipe.
Mirin: It adds a sweet-tangy flavor.
Black Pepper.
Water.

RECIPE NOTES

Adjust the spice level to your liking.
You can try it with broccoli, bell peppers, zucchini, carrots, bamboo shoots or sugar snap peas.
Serve with steamed rice, jasmine rice, rice noodles or egg noodles.
Storage: Leftovers can be stored in the fridge for up to 3 days.

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COOKING VIDEO

Yield: serves 4