Chili Garlic Chicken

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Chili Garlic Chicken: Garlic chicken with chili. This recipe packs a flavor punch that is both thrilling and incredibly soothing, and it is quick and simple to make. The chicken melts in your tongue and is just the right amount of spicy. Feel free to add as much chile and garlic as you desire, or substitute bell pepper. Your taste buds will be amazed by this delicious explosion! .

One of my favorite wok recipes is this one. Like most stir-fries, this one has a small and straightforward ingredient list, but once everything is combined in the wok, something magical happens, creating a dish that is greater than the sum of its parts. Just adapt it to your taste. It tastes great with shrimp or beef as well.


Chili Garlic Chicken


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  • 1 pounds 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 low sodium soy sauce
  • ½ cup sweet chili sauce
  • 2 tbsp toasted sesame oil
  • 2 tbsp mirin
  •  cup water
  • 1 tsp black pepper




  • Before you begin cooking, finish all of your preparations. Slice the chicken fillets thinly. Put the chicken, cornstarch, soy sauce, and mirin in a bowl. Put aside.
  • Chop the chili peppers and, if necessary, remove the seeds. Slice the darker portions of the scallions into larger pieces, then thinly cut the white parts. Grate the cloves of garlic and ginger.
  • In a bowl or jar, combine the ingredients to make the sauce.
  • Prepare rice or noodles as directed on the package.
  • Heat the oil in a wok or skillet over high heat. Sear the chicken in a single layer for one minute without moving it. After that, begin stirring and cooking the chicken for two minutes, or until it is almost done.
  • Add the ginger, garlic, and chilli peppers. Stir continuously for 30 seconds while cooking. Stir in scallions after adding them.
  • Once the sauce has thickened, pour in the prepared sauce and heat for one minute. Serve with rice or noodles. Have fun!


  • Calories: 380kcal
  • Carbohydrates: 33g
  • Protein: 31g


  • Fat: 14g
  • Saturated Fat: 2g
  • Polyunsaturated Fat: 6g
  • Monounsaturated Fat: 3g
  • Trans Fat: 0.1g


  • Cholesterol: 80mg
  • Sodium: 1857mg
  • Potassium: 646mg
  • Fiber: 1g
  • Sugar: 19g


  • Vitamin A: 160IU
  • Vitamin C: 5mg
  • Calcium: 37mg
  • Iron: 1mg



  • To suit your taste, adjust the amount of spice.
  • Try it with sugar snap peas, bell peppers, broccoli, carrots, zucchini, and bamboo shoots.
  • Accompany with egg noodles, rice noodles, steamed rice, or jasmine rice.
  • Storage: You may keep leftovers in the refrigerator for up to three days.

Also See

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  • Chicken: You can use skinless, boneless chicken thighs or breast fillets. Other excellent options are pork, turkey, beef, salmon, or shrimp.
  • Cornstarch: Keeps the chicken from drying out and aids in tenderizing it.
  • Soy sauce gives the chicken a salty taste and transforms it into little flavor bombs.
  • To counterbalance the soy sauce, use mirin.
  • Use vegetable oil when frying.
  • Garlic: To enhance the flavor of the dish, I suggest shredding the cloves. If you like garlic, add extra.
  • Ginger: For a flavor that is both hot and warming and leaves a distinct kick.
  • Scallions: When cooked, they give a soft texture and a slightly sweet flavor.


  • I used mild-flavored chile peppers:  You can use any sort of chili pepper and add as much as you wish. For a milder variation, you can instead use bell pepper in place of the chili.



  • Soy Sauce: Soy sauce with less salt.
  • Sweet chili sauce is a fantastic flavor enhancer. It’s a thick crimson
  • sauce with a hint of sweetness and spice.
  • Sesame Oil: For this recipe, toasted sesame oil is the preferred option.
  • Mirin: It imparts a tangy-sweet taste.
  • Pepper, Black.
  • Aqua.



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