Garlic Chili Chicken Stir Fry with Soy Glaze

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fiery chicken stir fry with garlic and chili, balanced with fresh vegetables and a bold soy sauce glaze. This Japanese-inspired chicken recipe, ready in about 25 minutes, pairs vegetable oil, garlic cloves, minced, red chili flakes 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 Japanese cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 tbsp vegetable oil
4 garlic cloves, minced
1 tsp red chili flakes
3 tbsp soy sauce
1 tbsp brown sugar
1 tbsp rice vinegar
1 medium green bell pepper, sliced thin
1 medium yellow onion, sliced
2 scallions, chopped
1 tsp sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 lb boneless skinless chicken thighs cut into 1-inch pieces and cook for 5-6 minutes, stirring occasionally, until browned and cooked through.
Step 2: Add 4 minced garlic cloves and 1 tsp red chili flakes to the skillet, sauté for 1 minute until fragrant but not burnt.
Step 3: Stir in 3 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp rice vinegar. Cook for 2 minutes, allowing the sauce to thicken slightly and coat the chicken.
Step 4: Add 1 sliced medium green bell pepper and 1 sliced medium yellow onion to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
Step 5: Remove from heat and garnish with 2 chopped scallions and 1 tsp sesame seeds before serving over steamed rice or noodles.