Stir-Fried Chicken with Crispy Garlic and Chili Sauce

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

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 developed and reviewed.

Tender chicken pieces stir-fried with aromatic garlic and spicy chili sauce for a quick and flavorful meal. This Chinese-inspired chicken recipe, ready in about 25 minutes, pairs boneless chicken thighs, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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 3 Chinese cuisine 320 cal/serving

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Ingredients

400 grams boneless chicken thighs
3 tablespoons vegetable oil
6 cloves, thinly sliced garlic cloves
2 small, thinly sliced red chili peppers
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon brown sugar
2 tablespoons water
1 teaspoon cornstarch
2 stalks, chopped spring onions
1/4 teaspoon white pepper

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Instructions

Step 1: Cut 400 grams of boneless chicken thighs into bite-sized pieces. Toss with 1 teaspoon of cornstarch until evenly coated to help achieve a tender texture.
Step 2: Heat 3 tablespoons of vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add 6 thinly sliced garlic cloves and 2 thinly sliced red chili peppers, stir-fry for 1-2 minutes until fragrant and garlic edges turn golden but not burnt.
Step 3: Add the chicken pieces to the wok, spreading them in a single layer. Stir-fry for 5-6 minutes until the chicken is cooked through and edges start to crisp.
Step 4: Mix 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon brown sugar, 2 tablespoons water, and 1/4 teaspoon white pepper in a small bowl. Pour this sauce over the chicken and toss to coat evenly. Cook for an additional 2 minutes until the sauce thickens and clings to the chicken.
Step 5: Remove from heat and stir in 2 chopped spring onions for freshness and color. Serve immediately with steamed rice or noodles.