Chili Garlic Chicken

A fast, spicy stir-fry of chicken tossed with fresh chilies and garlic, cooked hot and quick so the aromatics go in at the end and stay bright and fragrant rather than scorching in the pan.

Serves 2

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces or thin strips
• Salt and pepper
• 2 tablespoons neutral oil
• 2 Fresno chilies, thinly sliced, or another fresh chili to taste
• Optional substitute for the fresh chilies: 1–2 tablespoons gochugaru, sambal, or chili-garlic sauce
• 4 cloves garlic, finely minced
• 1 tablespoon sesame oil

Sautéing

Sautéed Potatoes Sautéed Chicken Breast Ginger Scallion Chicken Beef Stroganoff

Fast Cooking in an Open Pan→

Method

Fresno chilies are a good starting point, but the best chili comes down to taste and what's available. Serranos bring considerably more heat, so start cautiously; sambal or prepared chili-garlic sauce can replace the fresh chilies entirely. Most of the time I reach for gochugaru, the Korean red pepper flakes used for kimchi — fruity, with moderate heat. Thinly sliced pork or beef works just as well; cook pork through, though beef can stay a little pink.

Stir-fry the chicken

Season the chicken lightly with salt and pepper (soy sauce will add more seasoning later). Heat the neutral oil in a skillet or wok over high heat until shimmering, add the chicken, and let it sit briefly to brown, then stir-fry, keeping it moving, until nearly cooked through, about 4–5 minutes.

Add the chilies and finish

If using fresh chilies or gochugaru, add them with the garlic and stir constantly for about 30 seconds, until fragrant but not browned. Add the soy sauce and, if using it instead of fresh chilies, the sambal oelek or chili-garlic sauce, then toss for another minute, until the chicken is fully cooked and glossy. Remove from the heat, finish with the sesame oil, and serve immediately.