The Chili Garlic Chicken Stir-Fry with Asian Noodles Recipe is an absolute game changer when it comes to quick, flavorful weeknight meals. This dish combines tender marinated chicken, a punchy chili garlic sauce, and perfectly cooked Asian noodles to create a harmonious blend of spicy, savory, and slightly sweet flavors. Each bite offers a satisfying mix of textures—from the crispness of fresh bell peppers to the silky noodles—that will leave you craving more and impress any dinner guest with its vibrant colors and bold taste.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Chili Garlic Chicken Stir-Fry with Asian Noodles Recipe. Each element plays an important role, bringing incredible depth, balance, and freshness to the dish while keeping it simple and accessible.
- 1 pound boneless, skinless chicken breasts, thinly sliced: Thin slices cook quickly and soak up the marinade for juicy, flavorful bites.
- 1 egg white: Helps the chicken pieces to stay tender and gives a light coating to lock in moisture.
- 1 tablespoon cornstarch: Works as a velvety binding agent to thicken sauces and coat the chicken evenly.
- 1 tablespoon Shaoxing wine (or rice wine or dry sherry): Adds a subtle depth and complexity typical of authentic Asian dishes.
- Salt and pepper, to taste: The basics to season and enhance all flavors naturally.
- ¼ cup low-sodium soy sauce: Provides a rich umami backbone without overwhelming saltiness.
- 2 tablespoons oyster sauce: Brings a savory sweetness and complexity that elevates the stir-fry.
- 2 teaspoons fish sauce: A punch of fermented flavor that rounds out the savoriness beautifully.
- 1 teaspoon brown sugar: Balances the heat and salt with a hint of caramel-like sweetness.
- 1 teaspoon cornstarch and 1 tablespoon water: Combined to create a smooth slurry that thickens the sauce perfectly.
- 2 tablespoons vegetable oil: For stir-frying at high heat and delivering that signature wok hei flavor.
- 4 cloves garlic, minced: Injects aromatic flavor that’s essential in any great stir-fry.
- 2 red chilies, seeded and finely chopped: Adds the perfect amount of heat without overpowering the dish.
- 1 medium red bell pepper, thinly sliced: Offers vibrant color and crunchy sweetness to contrast the spicy chicken.
- 4 green onions, chopped: A fresh, mild onion flavor with a pop of green to finish.
- 7 ounces Asian-style noodles, cooked according to package directions: The soft, chewy base that ties everything together.
- Fresh cilantro leaves: Bright, herbal garnish that lifts the whole dish.
- Lime wedges: A burst of citrus to enhance and balance each bite.
How to Make Chili Garlic Chicken Stir-Fry with Asian Noodles Recipe
Step 1: Marinate the Chicken
Start by combining the chicken slices with egg white, cornstarch, Shaoxing wine, salt, and pepper in a bowl. Let this mixture sit for 5 to 10 minutes—this simple marinade tenderizes the chicken and sets the stage for juicy, flavorful meat in your stir-fry.
Step 2: Prepare the Sauce
While the chicken is marinating, whisk together low-sodium soy sauce, oyster sauce, fish sauce, brown sugar, cornstarch, and water in a small bowl. This magical sauce blends savory, sweet, and tangy notes that coat every bite perfectly during the stir-fry process.
Step 3: Cook the 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 pieces turn opaque and are just cooked through. Then remove the chicken from the pan and set it aside—this step ensures your chicken stays tender and juicy without overcooking.
Step 4: Stir-Fry the Vegetables
Add the remaining 1 tablespoon of oil to the pan along with minced garlic, finely chopped red chilies, and thinly sliced red bell pepper. Stir-fry these vibrant vegetables until they soften just enough to be tender-crisp and fragrant, building a bright, aromatic base for the dish.
Step 5: Combine and Finish
Return the cooked chicken to the pan and add your cooked noodles and prepared sauce. Toss all the ingredients together over the heat until everything is well coated and heated through. Remove from heat and stir in chopped green onions right before serving to keep their fresh crunch.
How to Serve Chili Garlic Chicken Stir-Fry with Asian Noodles Recipe
Garnishes
Fresh cilantro leaves scattered on top add a burst of herbal brightness and contrast beautifully with the spicy chili garlic flavors. A squeeze of lime wedges just before eating enhances the dish’s balance by introducing refreshing citrus acidity.
Side Dishes
This dish is delightfully complete on its own but can be paired with simple accompaniments like steamed jasmine rice, a crisp cucumber salad, or lightly sautéed greens such as bok choy or spinach to round out the meal with freshness and crunch.
Creative Ways to Present
For a fun twist, serve the Chili Garlic Chicken Stir-Fry with Asian Noodles Recipe in individual lettuce cups or atop crispy rice cakes. Garnishing with toasted sesame seeds or chopped peanuts can add texture and gorgeous visual appeal, making this a feast for both the eyes and palate.
Make Ahead and Storage
Storing Leftovers
Place any leftover Chili Garlic Chicken Stir-Fry with Asian Noodles Recipe in an airtight container and refrigerate for up to 3 days. The flavors will continue to meld, making the next meal just as delicious.
Freezing
If you want to freeze it, let the stir-fry cool completely before transferring to a freezer-safe container or bag. It will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve texture and flavor.
Reheating
To reheat, warm the stir-fry gently in a skillet over medium-low heat, adding a splash of water or broth if it looks dry. Stir frequently to ensure it heats evenly without losing that fresh stir-fry crispness.
FAQs
Can I use other proteins instead of chicken?
Absolutely! This Chili Garlic Chicken Stir-Fry with Asian Noodles Recipe works beautifully with shrimp, tofu, or thinly sliced beef. Just adjust the cooking time accordingly to keep your protein tender and flavorful.
How spicy is the dish?
The recipe has a moderate heat level from the red chilies, which you can easily adjust to your taste. Remove seeds for less heat or add extra chilies if you love it fiery.
What type of noodles should I use?
Asian-style noodles like chow mein, lo mein, or rice noodles work perfectly. Choose one that you enjoy and cook according to the package instructions for the best texture.
Is this recipe gluten-free?
To make it gluten-free, swap the soy sauce for tamari or a gluten-free soy alternative and ensure your oyster sauce is certified gluten-free. This way, you can enjoy the full flavor without worry.
Can I make this recipe vegan?
Yes! Replace chicken with firm tofu or tempeh, use mushroom sauce instead of oyster sauce, and check that your fish sauce is replaced with a vegan substitute for a delicious plant-based version.
Final Thoughts
If you’re craving a dish that’s bursting with flavor, quick to make, and irresistibly satisfying, the Chili Garlic Chicken Stir-Fry with Asian Noodles Recipe is your new best friend. It’s perfect for busy evenings yet impressive enough for guests. Trust me, once you try this recipe, it’ll become a beloved staple in your kitchen—give it a go and enjoy every delicious bite!
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Chili Garlic Chicken Stir-Fry with Asian Noodles Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This zesty Chili Garlic Chicken recipe combines tender marinated chicken with a flavorful blend of soy, oyster, and fish sauces, enhanced by fresh garlic and spicy red chilies. Stir-fried together with crisp bell peppers and green onions, then tossed with Asian-style noodles, it offers a quick and delicious meal perfect for busy weeknights.
Ingredients
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 and Garnish
- 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
- Fresh cilantro leaves
- Lime wedges
Instructions
- Marinate Chicken: In a bowl, combine the thinly sliced chicken breasts with egg white, cornstarch, Shaoxing wine, salt, and pepper. Mix thoroughly and let it marinate for 5-10 minutes to tenderize and infuse the flavors.
- Prepare Sauce: Whisk together low-sodium soy sauce, oyster sauce, fish sauce, brown sugar, cornstarch, and water in a small bowl until smooth. This sauce will bring a balance of salty, sweet, and umami flavors to 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 turns opaque and is no longer pink inside, about 4-5 minutes. Remove the chicken from the pan and set aside.
- Stir-fry Vegetables: Into the same pan, add the remaining 1 tablespoon of oil. Add the minced garlic, finely chopped red chilies, and thinly sliced red bell pepper. Stir-fry these ingredients until the vegetables soften and the garlic is fragrant, 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 the prepared sauce over the mixture. Toss everything together vigorously until well combined and heated through, about 2 minutes. Remove from heat and stir in the chopped green onions.
- Serve: Transfer to serving plates, garnish with fresh cilantro leaves, and serve with lime wedges on the side for an extra burst of freshness and acidity.
Notes
- Marinating the chicken with egg white and Shaoxing wine helps achieve a tender texture and enhances flavor.
- Adjust the amount of red chilies according to your preferred spice level.
- Using low-sodium soy sauce helps control the overall saltiness of the dish.
- You can substitute Shaoxing wine with dry sherry or rice wine if unavailable.
- For a gluten-free option, use tamari instead of soy sauce and ensure oyster sauce is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
