Stir-Fried Chicken with Garlic and Chili in Soy Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick and savory stir-fry featuring tender chicken pieces, aromatic garlic, and spicy chili balanced with soy sauce. This asian-inspired chicken ready in about 25 minutes blends boneless chicken thighs, minced garlic cloves, thinly sliced red chili peppers 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.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut 500 g boneless chicken thighs into bite-sized pieces and pat dry. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add 4 minced garlic cloves and 2 thinly sliced red chili peppers to the hot oil, sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add the chicken pieces to the skillet, spreading them out. Cook without stirring for 3 minutes to develop a golden sear, then stir and cook for another 4 minutes until cooked through.
  4. Step 4: Pour in 3 tbsp soy sauce, sprinkle 1/2 tsp black pepper, and toss to coat the chicken evenly. Cook for 2 more minutes until the sauce thickens slightly.
  5. Step 5: Drizzle 1 tsp sesame oil and add 2 sliced green onions. Toss everything together and remove from heat immediately to preserve freshness.

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Frequently asked questions

How long does Stir-Fried Chicken with Garlic and Chili in Soy 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 Stir-Fried Chicken with Garlic and Chili in Soy 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 Stir-Fried Chicken with Garlic and Chili in Soy 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 Stir-Fried Chicken with Garlic and Chili in Soy 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 Stir-Fried Chicken with Garlic and Chili in Soy 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.

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