Stir-Fried Chicken with Garlic and Chili Oil
A spicy, aromatic stir-fry featuring tender chicken and bold garlic-chili flavors, perfect for a quick weeknight dinner. This chinese-inspired stir fry ready in about 25 minutes pairs finely minced garlic cloves, dried red chili flakes, soy sauce 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Toss in 2 sliced green onions and stir for 30 seconds more before removing from heat. Serve immediately with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried 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 Stir-Fried 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 finely minced garlic cloves from drying out.
Can I substitute ingredients in Stir-Fried 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 Stir-Fried Chicken with Garlic and Chili Oil for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Oil?
Chinese stir fry 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.
