Stir Fried Chicken with Chilli Caramel Sauce
Elevate your weeknight dinners with this irresistible Stir Fried Chicken with Chilli Caramel Sauce—a perfect balance of sweet, savory, and spicy flavors. Tender strips of chicken are coated in cornstarch for a light, crispy texture, then stir-fried to golden perfection. The star of the dish is the glossy chilli caramel sauce, made with a mouthwatering blend of soy sauce, fish sauce, brown sugar, and a hint of heat from red chilli flakes. Fragrant garlic and ginger add depth, while a splash of rice vinegar brightens the rich flavor. Finished with fresh green onions and optional sesame seeds, this quick and easy recipe comes together in just 30 minutes, making it an ideal choice for busy evenings. Serve it over steamed rice or noodles for a restaurant-quality meal that’s sure to impress! Perfect for fans of Asian-inspired cuisine, this dish is a delicious fusion of bold ingredients and simple cooking techniques.
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Recipe Information
Ingredients
- 500 g Chicken breast, sliced into thin strips
- 2 tbsp Cornstarch
- 2 tbsp Vegetable oil
- 4 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 1 tsp Red chilli flakes
- 3 tbsp Soy sauce
- 1 tbsp Fish sauce
- 0.5 cup Brown sugar
- 0.25 cup Water
- 2 tsp Rice vinegar
- 2 stalks Green onions, sliced
- 1 tbsp Sesame seeds (optional, for garnish)
Instructions
In a bowl, toss the chicken strips with the cornstarch until evenly coated. Set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken to the hot skillet in a single layer and cook for 4–5 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat.
Add the minced garlic, ginger, and red chilli flakes. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
In a small bowl, whisk together the soy sauce, fish sauce, brown sugar, and water.
Pour the sauce mixture into the skillet with the aromatics and bring it to a simmer. Let it cook for 3–4 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
Stir in the rice vinegar, then return the cooked chicken to the skillet. Toss the chicken in the sauce until evenly coated.
Remove the skillet from the heat and sprinkle the dish with the sliced green onions and sesame seeds, if using.
Serve immediately over steamed rice or noodles for a complete meal, and enjoy!
Nutrition Facts
Calories |
1506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3387 mg | 147% | |
| Total Carbohydrate | 99.0 g | 36% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 72.3 g | ||
| Protein | 163.4 g | 327% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 274 mg | 21% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1787 mg | 38% | |
*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.
