Diced Chicken in Hot Garlic Sauce is a classic Chinese dish that’s sure to tantalize your taste buds. With juicy chicken, crisp water chestnuts, and a fiery garlic sauce, every bite is an explosion of flavors and textures. Get ready for a meal that’s equal parts comforting and thrilling.
About the Recipe
You might be familiar with the famous General Tso’s chicken, but this dish takes things up a notch. The sauce packs a serious garlic punch along with a lingering heat from red chiles. Combining savory, spicy and just a hint of sweet, it’s the perfect balance to coat the tender chicken and fresh veggie bites.
Why You’ll Love This Recipe
There’s so much to love about this Chinese stir-fry. The sauce is utterly addictive, with layers of flavors that keep you coming back for more. The mix of crisp-tender chicken and crunchy veggies is so satisfying. And the best part? It’s a one-wok meal that comes together faster than ordering takeout.
Diced Chicken in Hot Garlic Sauce
Cooking Tips
For maximum flavor, let the chicken marinate for 20-30 minutes before cooking. Use a hot wok or skillet to get that coveted sear on the chicken. And don’t overcrowd the pan – cook the ingredients in batches if needed for even browning.
Serving and Storing Suggestions
This makes a generous 4 servings. Serve it over steamed rice to soak up all that glorious sauce. Leftovers will keep in the fridge for 3-4 days. Just add a splash of chicken stock or water when reheating to loosen the sauce. Total prep time is around 30 minutes.
Similar Recipes
- Kung Pao Chicken
- Szechuan Beef
- Garlic Shrimp Stir Fry
- Mongolian Chicken
Diced Chicken in Hot Garlic Sauce
Ingredients
- 200 gms Chicken Breasts and Thighs
- 2 tsp Cornstarch (dissolved in 2 tblsp water)
- 1/8 tsp Salt (or to taste)
- 2 tsp Rice Wine
- 1 1/2 tsp Soy Sauce
- 1 cup Stock
- 1 tsp Sesame Oil
- 5 Water Chestnuts
- 1 Hot Red Chilli Pepper
- 100 ml Vegetable Oil
- 1 tsp Ginger Slices
- 2 tsp Scallions (chopped)
- 1 tsp Garlic Slices
- 1/8 tsp Rice Vinegar
Instructions
- Dice the chicken into 1 inch cubes.
- Mix together 1 tblsp of the cornstarch-water mixture with the salt and 1 tsp of the rice wine.
- Coat the chicken well with this mixture and set aside.
- Take another bowl and in it mix the soy sauce, the remaining 1 tsp rice wine, stock, the other 1 tblsp of cornstarch and the sesame oil to the consistency of a sauce and set aside.
- Peel and dice the water chestnuts. Seed the chilli pepper and chop finely.
- Heat the oil in a wok and add the chicken and chilli pepper, stir fry until the chicken turns red.
- Add the ginger, water chestnuts, scallions and garlic and fry until fragrant.
- Stir in the sauce and sprinkle with the vinegar.
- Stir fry for a minute and serve.
Sign up for our newsletter
Frequently Asked Questions
Is this dish very spicy?
The heat level is surely kicked up a notch with the garlic-chile sauce, but you can adjust it to taste. Use less chili or remove the seeds to tame the flames. Or add more for a bigger kick.
Can I use chicken thighs instead?
Surely. Chicken thighs work great in this recipe and stay nice and juicy. Just adjust the cooking time as needed since they may take a bit longer to cook through.
What can I substitute for rice wine?
If you don’t have rice wine on hand, you can use dry sherry, white wine vinegar or even apple cider vinegar as a substitute. Start with a bit less since they’re more acidic.
Do I need a wok for stir-fries?
A wok is great if you have one, as the shape allows for tossing and even heating. But a large skillet or sauté pan works just fine too. The key is using one that can get ripping hot.
How do you get the chicken so tender?
Marinating the diced chicken for 20-30 minutes with a little cornstarch, salt and rice wine helps tenderize it. Plus, cooking in batches prevents overcrowding so it sears instead of steams.
1 comment
its good