30-Minute Stir-Fried Chicken with Garlic and Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Quick stir-fried chicken infused with garlic and fresh chili, tossed with crisp vegetables for a flavorful weeknight dinner. This asian-inspired chicken ready in about 25 minutes pairs garlic cloves, minced, medium red chili, thinly sliced, large carrot, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 teaspoon brown sugar, 1 teaspoon cornstarch, and 2 tablespoons water until smooth; set aside.
  2. Step 2: Heat 3 tablespoons vegetable oil in a large skillet or wok over high heat until shimmering. Add 5 minced garlic cloves and 1 thinly sliced red chili, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 1 pound thinly sliced chicken breast and stir-fry for 4-5 minutes until chicken is cooked through and lightly browned.
  4. Step 4: Toss in 1 sliced green bell pepper and 1 julienned large carrot, stir-frying for 2 minutes until vegetables remain crisp-tender.
  5. Step 5: Pour the prepared sauce over the chicken and vegetables, stirring constantly until the sauce thickens and coats the ingredients, about 1-2 minutes. Drizzle 1 teaspoon sesame oil and sprinkle 2 chopped green onions before serving immediately.

Frequently asked questions

How long does 30-Minute Stir-Fried Chicken with Garlic and Chili take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover 30-Minute Stir-Fried Chicken with Garlic and Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep garlic cloves, minced from drying out.

Can I substitute ingredients in 30-Minute Stir-Fried Chicken with Garlic and Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale 30-Minute Stir-Fried Chicken with Garlic and Chili for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with 30-Minute Stir-Fried Chicken with Garlic and Chili?

Asian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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