Spicy Oriental Chicken
Dive into the bold, savory flavors of Spicy Oriental Chicken, a quick and easy stir-fry dish that perfectly balances heat, sweetness, and umami. Tender, bite-sized chicken thighs are infused with aromatic garlic and ginger, then coated in a luscious sauce made from soy sauce, hoisin, oyster sauce, and a kick of sriracha. The addition of sesame oil and rice vinegar lends a delicious depth, while a cornstarch slurry creates a thick, glossy finish that clings to every juicy bite. Garnished with toasted sesame seeds, green onions, and optional red chili peppers for extra flair, this dish is perfect served over steaming white rice or noodles. Ready in just 35 minutes, this spicy chicken recipe is an irresistible takeout-inspired meal that’s ideal for busy weeknights.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 4 pieces Garlic cloves
- 1 tablespoon Fresh ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Hoisin sauce
- 2 tablespoons Sriracha or chili garlic sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Brown sugar
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions (scallions)
- 1 teaspoon Sesame seeds
- 2 pieces Red chili peppers (optional, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Peel and finely mince the garlic. Grate the ginger. Chop the green onions, separating the white and green parts.
In a small bowl, combine the soy sauce, oyster sauce, hoisin sauce, sriracha, rice vinegar, brown sugar, and sesame oil to create the sauce mixture.
In another bowl, dissolve the cornstarch in 2 tablespoons of water to make a slurry and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the hot oil. Stir-fry for 30 seconds or until fragrant.
Add the chicken pieces to the skillet and cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Pour the sauce mixture over the chicken, stirring to coat evenly. Cook for 2–3 minutes until the sauce begins to simmer.
Add the cornstarch slurry to the skillet and stir well. Continue cooking for 2–3 minutes until the sauce thickens and coats the chicken.
Stir in the white parts of the green onions and cook for an additional minute.
Remove the skillet from heat and garnish the dish with sesame seeds, the green parts of the green onions, and sliced red chili peppers if desired.
Serve the Spicy Oriental Chicken hot over steamed rice or noodles and enjoy!
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 860 mg | 37% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 5.2 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 445 mg | 9% | |
*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.
