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
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 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
