Sautéed Chicken with Garlic and Chili Oil Sauce
A simple and flavorful chicken dish featuring tender sautéed chicken pieces coated in a fragrant garlic and chili oil sauce. This asian-inspired chicken ready in about 25 minutes blends boneless chicken breast, vegetable oil, garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 500 g boneless chicken breast
- 3 tbsp vegetable oil
- 5 cloves garlic cloves
- 1 tsp chili flakes
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 stalks green onions
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Slice 500 g boneless chicken breast into 1-inch strips. Mince 5 garlic cloves and thinly slice 2 green onions, separating white and green parts.
- Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the minced garlic and 1 tsp chili flakes, sauté for 30 seconds until fragrant but not browned.
- Step 3: Add the chicken strips to the skillet, sprinkle 1/2 tsp salt and 1/4 tsp black pepper over them, and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.
- Step 4: Stir in 2 tbsp soy sauce and 1 tsp sesame oil, tossing the chicken to coat evenly. Cook for an additional 1 minute until the sauce thickens slightly and coats the chicken.
- Step 5: Remove from heat, garnish with the sliced green parts of the green onions, and serve immediately with steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chicken with Garlic and Chili Oil Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Chicken with Garlic and Chili Oil Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sautéed Chicken with Garlic and Chili Oil Sauce?
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 Sauce 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 Sauce?
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.
