Asian Chilli Chicken

Asian Chilli Chicken is a bold and flavorful stir-fry featuring crispy chicken tossed in a sticky, spicy sauce made with garlic, chilies, and soy. This quick dish is packed with vibrant colors and punchy flavors, perfect for serving over rice or noodles.

Why You’ll Love This Recipe

• Ready in under 30 minutes
• Sweet, spicy, and savory all in one bite
• Uses pantry-friendly ingredients
• One-pan dish for easy cleanup
• Easily adaptable to different heat levels or proteins

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless chicken thighs or breasts, cut into bite-sized pieces
• Cornstarch or flour (for coating)
• Garlic, minced
• Fresh chilies or chili flakes
• Soy sauce
• Sweet chili sauce or honey
• Oyster sauce (optional)
• Rice vinegar or lime juice
• Sesame oil
• Bell peppers and onions, sliced
• Spring onions and sesame seeds for garnish

directions

this recipe

1. Coat chicken pieces lightly with cornstarch or flour.
2. Heat oil in a wok or large skillet over high heat. Cook chicken until golden and crispy. Remove and set aside.
3. In the same pan, sauté garlic and chilies until fragrant.
4. Add sliced bell peppers and onions, stir-fry for 1–2 minutes.
5. Mix sauce ingredients (soy, sweet chili sauce, vinegar, oyster sauce, sesame oil) and pour into the pan.
6. Return chicken to the pan and toss until well coated and the sauce thickens.
7. Garnish with spring onions and sesame seeds. Serve hot over rice or noodles.

Servings and timing

• Serves: 4
• Prep time: 10 minutes
• Cook time: 10–15 minutes
• Total time: 25 minutes

Variations

• Use shrimp, beef, pork, or tofu instead of chicken
• Add broccoli, snap peas, or mushrooms for more veggies
• For a lighter version, skip the coating and stir-fry chicken directly
• Use tamari or gluten-free soy sauce for a gluten-free dish
• Adjust chili quantity to make it milder or spicier

storage/reheating

• Store in the refrigerator for up to 3 days in an airtight container
• Reheat in a pan over medium heat with a splash of water to loosen the sauce
• Not recommended for freezing due to texture changes in the sauce and vegetables

FAQs

What’s the best chicken cut for this recipe?

Boneless skinless chicken thighs offer more flavor and stay juicy, but chicken breasts also work well.

Can I use sweet chili sauce instead of honey?

Yes, sweet chili sauce adds tang and spice for more complex flavor.

How do I make it less spicy?

Reduce the amount of fresh chilies or use red bell pepper for color and crunch without heat.

Can I make it vegetarian?

Absolutely, swap the chicken for tofu or tempeh and use the same sauce.

How can I thicken the sauce?

Simmer until reduced or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).

Is this recipe gluten-free?

Use tamari or a certified gluten-free soy sauce and cornstarch for coating to make it gluten-free.

What goes well with this dish?

Steamed jasmine rice, noodles, or even lettuce cups for a low-carb option.

Can I prep ingredients ahead of time?

Yes—chop all vegetables, mix the sauce, and coat the chicken ahead for a fast stir-fry later.

What type of oil should I use?

Use a high smoke-point oil like vegetable, canola, or peanut oil for stir-frying.

How do I keep the chicken crispy?

Don’t overcrowd the pan when frying and add the sauce just before serving.

Conclusion

Asian Chilli Chicken is a fast and flavorful dish that brings the excitement of takeout to your kitchen. With crispy chicken pieces coated in a sweet-spicy glaze and vibrant vegetables, it’s a satisfying, one-pan meal that’s easy to make and sure to impress. Adjust it to your taste, and enjoy it as a weeknight favorite or weekend treat.

Print