Description
This Spicy Chicken Fillet recipe features tender chicken breasts coated lightly in cornstarch and pan-fried to a golden brown, then tossed in a vibrant, flavorful sauce made with garlic, ginger, soy, honey, and a kick of sriracha. Quick to make and perfect for a weeknight dinner, it’s garnished with green onions and sesame seeds for an added crunch and visual appeal. Serve it over rice or noodles for a complete and satisfying Asian-inspired meal.
Ingredients
Scale
Chicken
- 1 1/2 pounds chicken breasts, sliced into thin fillets
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
Sauce and Vegetables
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1/2 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha or other hot chili sauce
- 1 teaspoon red pepper flakes
- 1 teaspoon sesame oil
Garnish
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- Season and coat chicken: Season the chicken fillets evenly with salt and black pepper, then toss the fillets with cornstarch until they are lightly coated. This step ensures a slight crust and helps thicken the sauce later.
- Cook the chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken fillets and cook for 4 to 5 minutes on each side, or until they are browned and cooked through. Remove the cooked chicken from the skillet and set aside to keep warm.
- Sauté aromatics and vegetables: In the same skillet, add the minced garlic, ginger, and sliced onion. Sauté for about 1 minute until fragrant. Then add the sliced red bell pepper and cook for an additional 2 minutes to soften slightly.
- Prepare the sauce: In a small bowl, whisk together the chicken broth, soy sauce, honey, rice vinegar, sriracha, red pepper flakes, and sesame oil until well combined.
- Simmer with chicken: Pour the sauce mixture into the skillet with the vegetables and bring it to a simmer. Return the chicken fillets to the pan and cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens and coats the chicken evenly.
- Garnish and serve: Remove the skillet from heat. Sprinkle chopped green onions and sesame seeds over the top. Serve the spicy chicken fillets hot, ideally with steamed rice or noodles to complete the meal.
Notes
- Adjust the amount of sriracha to make the dish more or less spicy according to your preference.
- Use gluten-free soy sauce if you need the dish to be gluten-free.
- Serve with jasmine rice or stir-fried noodles for a complete and balanced meal.
- For added texture, you can toast the sesame seeds before garnishing.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
