Smoky Hot Chicken Stir Fried with Dried Red Chillies and Green G
Ignite your taste buds with the bold and fiery flavors of Smoky Hot Chicken Stir-Fried with Dried Red Chillies and Green Garlic. This quick and easy stir-fry recipe combines tender, marinated chicken thighs with the smoky heat of crisp dried red chillies and the fresh vibrancy of green garlic. Enhanced with a perfectly balanced sauce of soy, oyster, and dark soy sauces, and a hint of sesame oil, each bite delivers a mouthwatering medley of savory, spicy, and slightly sweet notes. Finished with aromatic ginger and garlic, this dish comes together in just 35 minutes, making it perfect for busy weeknights or a flavorful weekend feast. Serve this restaurant-quality stir-fry with steamed rice or noodles to soak up every last drop of the glossy, flavorful sauce.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 8 pieces Dried red chillies
- 4 stalks Green garlic (finely chopped)
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Dark soy sauce
- 1 teaspoon Sesame oil
- 2 teaspoons Cornstarch
- 2 tablespoons Vegetable oil
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 2 stalks Spring onions (optional, sliced for garnish)
- 0.5 teaspoon Salt
- 1 teaspoon Sugar
Instructions
Cut the boneless chicken thighs into bite-sized pieces and place them in a mixing bowl.
Marinate the chicken by adding soy sauce, dark soy sauce, sesame oil, cornstarch, and salt. Mix well and let it sit for 15 minutes.
Heat a wok or large skillet over medium heat, then add the vegetable oil.
When the oil is hot, add the dried red chillies and stir-fry for about 30 seconds until they turn fragrant. Be careful not to burn them.
Add the minced garlic and ginger. Stir-fry for another 30 seconds until aromatic.
Increase the heat to high and add the marinated chicken pieces to the wok. Stir-fry for 5–7 minutes until the chicken is cooked through and slightly browned.
Add the green garlic and continue to stir-fry for 2 minutes, allowing the flavor to combine with the chicken.
In a small bowl, mix the oyster sauce, sugar, and a splash of water. Pour this sauce into the wok and toss everything until evenly coated.
Cook for an additional 1–2 minutes, ensuring the sauce thickens slightly and coats the chicken.
Remove the wok from the heat and garnish with sliced spring onions, if desired.
Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 820 mg | 36% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.9 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 513 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
