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Elevate your weeknight dinners with my spicy Chilli Garlic Chicken, a recipe that brings together velvety chicken and noodles in a perfect harmony. It’s an explosion of flavors that’s surprisingly easy to make right at home.
Easy Spicy Chili Garlic Chicken With Noodles
Forget takeout! This Asian inspired Chilli Garlic Chicken is about to become your new favorite DIY dish. Tender, juicy chicken enveloped in a fiery blend of garlic and chili, alongside perfectly cooked wide noodles – this dish brings the authentic flavors of Asia straight to your kitchen.
The star of the dish is undoubtedly the chicken. Velveting the chicken results in tender, succulent morsels that soak up the fiery sauce. Paired with the hearty noodles that add a delightful chewiness, this meal provides an array of textures that make every bite exciting. Top it off with the irresistible aroma that fills your kitchen as you cook – you’ll feel like a professional chef in your own home.
To ensure the most succulent chicken, don’t skip the velveting process. It locks in the moisture, making your chicken tender and delicious with every bite.
- Chicken breasts: I used chicken breast but you can substitute with boneless skinless chicken thighs.
- Egg white, cornstarch, shaoxing wine: These are for velveting the chicken, making it tender and moist. Shaoxing wine can be replaced with rice wine or sherry.
- Salt and Pepper: For seasoning. Adjust to taste.
- Soy sauce: Adds the salty and umami flavor. Use low-sodium variety to control salt intake.
- Oyster sauce: Enhances the savory taste. You can use hoisin sauce as a substitute.
- Fish sauce: Provides depth and umami flavor. Worcestershire sauce can be used as an alternative.
- Brown sugar: Adds a touch of sweetness to balance the flavors. You can use white sugar or honey if preferred.
- Cornstarch and water: Creates a slurry to help thicken the sauce.
- Vegetable oil: Used for frying. Feel free to use other neutral oils like canola or sunflower oil.
- Garlic, chillies, bell pepper: These add texture and spice. Use red chillies for a nice balance of heat. Bell pepper adds a sweet, tangy flavor. I used red bell pepper but any color would work.
- Green onions: Gives a mild onion flavor and color.
- Noodles: Use your favorite asian style noodles.
- Fresh cilantro and lime wedges: Adds freshness and a burst of flavor. Cilantro can be omitted if you’re not a fan, and limes provide a tangy counterpoint to the rich flavors.
Believe it or not, this Chilli Garlic Chicken is so easy to make!Let’s get the ball rolling by first preparing the noodles according to the package instructions.
Next, we’re going to take a bowl and mix together the chicken with the egg white, cornstarch, shaoxing wine, salt, and pepper. Let it hang out for about 5 to 10 minutes. This marination process is key to giving our chicken that tender, juicy texture we’re after.
While our chicken is getting all flavored up, let’s make the sauce. Grab a small bowl and mix together the soy sauce, oyster sauce, fish sauce, brown sugar, cornstarch, and water. Our sauce is the real game-changer here, trust me, it’s going to bring our dish to life.
Now, heat up a tablespoon of vegetable oil in your wok or large skillet over medium-high heat. Make sure to drain any excess marinade from the chicken. Once the oil is hot, add the chicken and stir-fry it until it’s no longer pink. Once done, set the chicken aside. We’re not done with it yet!
Using the same pan (because we don’t want to lose any of those tasty bits), add another tablespoon of vegetable oil, your minced garlic, chopped chillies, and the sliced bell pepper. Give it all a good stir-fry until your peppers are soft and the garlic smells divine.
This is where the magic happens! Bring back the cooked chicken and noodles into the pan. Pour that delicious sauce we made earlier over everything. Give it all a good toss, ensuring our noodles and chicken are well-coated with the sauce.
Finally, take the pan off the heat and stir in the chopped green onions. And there you have it, your very own homemade Chilli Garlic Chicken. Sprinkle some fresh cilantro leaves on top and serve with lime wedges on the side. Enjoy, my friend! This dish is a winner.
Frequently Asked Questions
I can’t handle too much spice. Can I omit the chilies?
Yes, you can definitely adjust the heat to your preference. If you’re not a fan of spicy food, feel free to omit the chillies or use a milder variety.
What other vegetables can I add to this dish?
This dish is quite versatile! You can add other veggies such as snap peas, broccoli, or even shredded carrots. Just make sure to adjust the cooking time as some vegetables may cook faster than others.
Can I use regular spaghetti?
Absolutely! Spaghetti or linguine would work just fine. The key is to ensure that whatever noodles you use, they are cooked al dente to avoid a mushy end result.
What if I don’t have shaoxing wine? Is there a substitute?
If you don’t have shaoxing wine, you can substitute it with dry sherry or a rice wine. In a pinch, chicken broth with a pinch of sugar can also work.
- Velvet the Chicken: Velveting the chicken helps to keep it tender and juicy when stir-frying. The egg white, cornstarch, and shaoxing wine create a barrier that locks in the chicken’s moisture. Don’t skip this step!
- Keep Ingredients Ready: Stir-frying is a quick cooking method, so it’s important to have all your ingredients prepped and within reach before you start cooking. This will help you avoid overcooking any elements of the dish.
- Don’t Overcrowd the Pan: When stir-frying the chicken, make sure not to overcrowd the pan. If necessary, cook the chicken in batches. This ensures that the chicken gets a good sear, rather than steaming.
- Adjust to Your Taste: Feel free to adjust the recipe to your preference. If you like your dish more or less spicy, modify the amount of chilies. The same goes for the sauce – you can make it sweeter or saltier according to your taste.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For reheating, you can use a microwave or a stovetop, adding a splash of water or broth to prevent the noodles from drying out. However, this dish is best enjoyed fresh because the noodles may become a bit mushy when reheated.
Other Asian Style Dishes You’ll Love
- Crockpot Thai Chicken
- Beijing Beef
- Sweet And Sour Meatballs
- Black Pepper Beef
- Asian Ground Beef Noodles
- fresh cilantro
- lime wedges
- In a bowl, combine the egg white, cornstarch, shaoxing wine, salt and pepper. Add the sliced chicken and marinate for at 5 to 10 minutes.
- In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, brown sugar, cornstarch and water.
- Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium-high heat. Drain any excess marinade from the chicken. Add the chicken to the pan and stir-fry until it's no longer pink. Remove the chicken from the pan and set it aside.
- In the same pan, add the remaining tablespoon of vegetable oil, minced garlic, chopped chillies, and sliced bell pepper. Stir-fry until the pepper has softened and the garlic is aromatic.
- Add the cooked chicken and noodles to the pan. Pour the prepared sauce over everything. Toss everything together, making sure the noodles and chicken are well-coated with the sauce.
- Remove the pan from the heat. Mix in the chopped green onions. Garnish with fresh cilantro leaves and serve with lime wedges on the side.
- Marination Magic: Allowing the chicken to marinate, even if it’s just for a few minutes, ensures it absorbs the flavors more effectively.
- Substitute Alert: In case of unavailability, Shaoxing wine can be replaced with dry sherry or a dry white wine.
- Heat Control: For those who prefer a less spicy dish, feel free to reduce the quantity of red chilies.
- Bell Pepper Colors: Different colored bell peppers can be used for a more colorful and visually pleasing dish.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.