Stir-Fried Chicken with Garlic and Chili Oil

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A spicy, aromatic stir-fry featuring tender chicken and bold garlic-chili flavors, perfect for a quick weeknight dinner. This Asian fusion recipe, ready in about 25 minutes, pairs boneless chicken thighs, garlic cloves, dried 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 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.

Ingredients

• 400 g, cut into 1-inch pieces boneless chicken thighs
• 5, finely minced garlic cloves
• 1 tsp dried red chili flakes
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 2, sliced diagonally green onions
• 1/2 tsp salt
• 1/4 tsp black pepper

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

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 5 minced garlic cloves and 1 tsp dried red chili flakes, stir-frying for 30 seconds until fragrant but not burnt.
2. Step 2: Add 400 g boneless chicken thighs cut into 1-inch pieces to the wok. Stir-fry for 6-7 minutes until the chicken is browned and cooked through, stirring frequently.
3. Step 3: Pour in 2 tbsp soy sauce and drizzle 1 tbsp sesame oil over the chicken. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir-fry together for another 2 minutes until the sauce thickens slightly and coats the chicken.
4. Step 4: Toss in 2 sliced green onions and stir for 30 seconds more before removing from heat. Serve immediately with steamed rice.