Asian Chili Garlic Chicken made with boneless chicken breasts pan seared and tossed with a chili, soy, honey and garlic sauce is a quick and delicious weeknight meal.
A few weeks ago I was in the mood for Asian food so I made this Asian Chili Garlic Chicken along with these Ah-Mazing carrots. I don't crave Asian food often; it's a usually a little too salty, especially if we order out versus making it at home.
We used to have a good Chinese restaurant near us, but a few years ago they changed owners or chefs, I'm not quite sure which, but the food isn't as good so now I just make the recipes I like at home.
I'm always thinking of new ways to make chicken too, since that is what we generally eat the most of. This recipe was so simple to make and took less than 30 minutes from start to finish.
How do you make Chili Garlic Chicken?
You'll need boneless chicken breasts, sesame and another light oil like Canola, garlic, chili paste, soy sauce, honey, cider vinegar and cornstarch.
Generally speaking, I have many of these ingredients on hand in my pantry as they last for quite a while; especially when you don't use a lot for this recipe.
For example, sesame oil once open will last for about 6-8 months in your pantry or 2 years in your refrigerator. You can generally purchase it in the Asian section of your local supermarket and a little oil goes a long way and adds a ton of flavor.
Start by dicing your chicken into bite sized pieces; then add them to a hot nonstick frying pan with both oils. Cook for about 3-5 minutes until the chicken is mostly cooked through and white in color.
While the chicken is cooking, combine the remaining ingredients in a small bowl; then add it to the chicken. Cook for another 5 minutes until the chicken is fully cooked through and the chicken is coated with the sauce. Serve over rice and/or with your favorite vegetable.
Asian Chili Garlic Chicken was so easy and quick to make and perfect for busy weeknight dinners, not to mention my family really loved it. We don't like our food spicy so I only used a small amount of the chili paste.
Feel free to adjust the amount to your liking, I know some of you like things the hotter the better. 😉 ~Enjoy!
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Asian Chili Garlic Chicken
- 24 ounces boneless chicken breasts
- 1 teaspoon roasted sesame oil
- 2 tablespoons canola oil
- 2 tablespoons minced garlic
- 1 tablespoon chili paste
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoons cider vinegar
- 1 teaspoon cornstarch
- chopped scallions (for garnish)
- Dice your chicken into bite sized pieces; then add them to a hot nonstick skillet with both oils. Cook for about 3-5 minutes until the chicken is mostly cooked through and white in color.
- While the chicken is cooking, combine the remaining ingredients in a small bowl; then add it to the chicken.
- Cook for another 5 minutes until the chicken is fully cooked through and the chicken is coated with the sauce. Serve over rice and/or with your favorite vegetable.
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Toasted sesame oil or sesame oil?
Carrie's Experimental Kitchen says
Either one would be fine, you only need a small amount, but I used regular sesame oil.
I tried this recipe and it was a hit! My parents and I loved it.
Carrie's Experimental Kitchen says
I'm so glad you all enjoyed it Brittany!