Sautéed Chicken with Garlic and Chili Oil
A quick and flavorful chicken dish featuring tender pieces sautéed with fragrant garlic and spicy chili oil. This asian-inspired chicken ready in about 25 minutes pairs cut into 1-inch pieces chicken breast, thinly sliced garlic cloves, chili oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 1 lb, cut into 1-inch pieces chicken breast
- 4, thinly sliced garlic cloves
- 2 tbsp chili oil
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 2, sliced for garnish green onions
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 lb chicken breast pieces and season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté for 5-6 minutes, stirring occasionally, until chicken is golden and cooked through.
- Step 2: Add 4 thinly sliced garlic cloves to the skillet and cook for 1 minute until fragrant but not browned.
- Step 3: Drizzle 2 tbsp chili oil and 1 tbsp soy sauce over the chicken, stirring to coat evenly. Cook for an additional 2 minutes until the sauce slightly thickens and coats the chicken.
- Step 4: Remove from heat and garnish with 2 sliced green onions before serving.
Frequently asked questions
How long does Sautéed Chicken with Garlic and Chili Oil 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 Sautéed Chicken with Garlic and Chili Oil?
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 thinly sliced garlic cloves from drying out.
Can I substitute ingredients in Sautéed Chicken with Garlic and Chili Oil?
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 Sautéed Chicken with Garlic and Chili Oil 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 Sautéed Chicken with Garlic and Chili Oil?
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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