If you’re craving a dish that packs a punch of bold flavors and delivers a satisfying, colorful meal in under 30 minutes, you are in the right place. This Spicy Chili Garlic Chicken with Asian Noodles Recipe is a vibrant celebration of spicy heat, garlicky goodness, and tender chicken tossed with silky noodles. It’s the kind of meal that feels like a warm hug after a long day and can quickly become your go-to dinner when you want something both comforting and exciting. The balance between the fiery chilies, aromatic garlic, and savory sauces makes every bite utterly addictive, while the noodles soak up all that fantastic sauce, bringing the whole dish together beautifully.
Ingredients You’ll Need
Each ingredient in this recipe is simple but plays a crucial role in layering flavor, adding texture, or bringing vibrant color to the final plate. From the tender chicken to the punchy garlic and spicy chilies, every element is essential for authentic taste and balanced composition.
- 1 pound boneless, skinless chicken breasts, thinly sliced: Thin slices allow quick cooking and maximum flavor absorption.
- 1 egg white: Helps the marinade cling to the chicken for a silky texture.
- 1 tablespoon cornstarch: Adds a light coating that crisps up the chicken while stir-frying.
- 1 tablespoon Shaoxing wine (or rice wine or dry sherry): Brings a subtle depth and complexity to the chicken marinade.
- Salt and pepper, to taste: Season the chicken perfectly and enhance all other flavor notes.
- ¼ cup low-sodium soy sauce: The salty backbone that gives richness and umami.
- 2 tablespoons oyster sauce: Adds a sweet, savory punch with velvety texture.
- 2 teaspoons fish sauce: Delivers that distinctive savory complexity typical of Asian cuisine.
- 1 teaspoon brown sugar: Balances the spiciness with a gentle sweetness.
- 1 teaspoon cornstarch mixed with 1 tablespoon water: Creates a silky sauce that coats the noodles and chicken beautifully.
- 2 tablespoons vegetable oil: Perfect for high-heat stir-frying without overpowering flavor.
- 4 cloves garlic, minced: A key player that infuses the dish with aromatic richness.
- 2 red chilies, seeded and finely chopped: Provides the signature spicy kick that defines this recipe.
- 1 medium red bell pepper, thinly sliced: Adds crunch, sweetness, and vibrant color.
- 4 green onions, chopped: Freshness and mild onion flavor brighten the final dish.
- 7 ounces Asian-style noodles, cooked according to package directions: The base that soaks up all the luscious sauce and holds the chicken perfectly.
- Fresh cilantro leaves: A fragrant garnish that adds an herbal punch.
- Lime wedges: A zesty finish to brighten and balance the rich flavors.
How to Make Spicy Chili Garlic Chicken with Asian Noodles Recipe
Step 1: Marinate the Chicken
Start by coating your thinly sliced chicken breasts with the egg white, cornstarch, Shaoxing wine, salt, and pepper. This simple marinade locks in moisture and ensures the chicken stays tender during the quick stir-fry. Plus, it creates a light, velvety coating that clings to every bite with flavor.
Step 2: Prepare the Sauce
While the chicken marinates, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, cornstarch, and water in a small bowl. This sauce is the heart of the dish — it balances salty, sweet, and savory notes while thickening beautifully to coat the chicken and noodles with a glossy finish.
Step 3: Cook the Chicken
Heat one tablespoon of vegetable oil in your wok or large skillet over medium-high heat until hot. Add the marinated chicken and stir-fry quickly, tossing constantly so it cooks evenly and remains juicy. Once the chicken turns opaque and is cooked through, remove it from the pan and set aside to keep warm.
Step 4: Stir-fry the Vegetables
In the same pan, add the remaining tablespoon of oil, then toss in the minced garlic, chopped red chilies, and sliced red bell pepper. Stir-fry for a couple of minutes until the vegetables soften but still retain a little bite, releasing amazing fragrant aromas that build excitement for the finishing touches.
Step 5: Combine and Finish
Return the cooked chicken to the pan and add the cooked noodles. Pour the prepared sauce over the top, then toss everything together thoroughly so the sauce evenly coats the noodles, chicken, and vegetables. Just before you turn off the heat, stir in the chopped green onions for a fresh, crisp note.
How to Serve Spicy Chili Garlic Chicken with Asian Noodles Recipe
Garnishes
To lift the dish with bright herbal tones, garnish with fresh cilantro leaves right before serving. The cilantro adds a fragrant contrast that complements the spicy garlic chicken perfectly. Don’t forget the lime wedges on the side — a quick squeeze over your noodles cuts through the richness and adds a refreshing tang.
Side Dishes
This bold and substantial Spicy Chili Garlic Chicken with Asian Noodles Recipe stands beautifully on its own but also pairs wonderfully with lighter sides like steamed bok choy, a crisp cucumber salad, or even some simple roasted snap peas. These sides add a cool, crunchy texture and balance the hearty, spicy main dish.
Creative Ways to Present
For a fun twist, serve the noodles and chicken in individual lotus leaf wraps or crisp lettuce cups to create hand-held bites bursting with flavor. You could also sprinkle some toasted sesame seeds or crushed peanuts on top for added texture. Presenting with a drizzle of additional chili oil can dial the heat up for those who like it extra spicy.
Make Ahead and Storage
Storing Leftovers
If you’ve made extra (and you might because this recipe is irresistibly good), store leftovers in an airtight container in the refrigerator for up to three days. The noodles and chicken soak up the sauce further, making the flavors even more intense the next day.
Freezing
While fresh is best, you can freeze this dish for up to two months by placing cooled portions in freezer-safe containers. Keep in mind that the noodles might soften a bit upon thawing, so it’s best to reheat gently and consider undercooking the noodles slightly when you first prepare the dish if freezing is planned.
Reheating
Reheat leftovers in a skillet over medium heat with a splash of water or broth to prevent drying out. Stir frequently until warmed through. You can also microwave, but covering the bowl loosely will help keep the moisture and prevent the noodles from becoming tough.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will give a slightly richer flavor and remain juicy. Just make sure to slice them thinly and adjust the cooking time slightly, as thighs can cook a bit faster. The essence of the Spicy Chili Garlic Chicken with Asian Noodles Recipe stays intact with either choice.
How spicy is this dish?
The heat level depends on how much chili you add and whether you include the seeds. The recipe calls for red chilies that are finely chopped with seeds removed for manageable heat. You can adjust according to taste by adding more chilies or a dash of chili oil if you want to kick it up a notch.
What type of noodles work best?
Asian-style wheat or egg noodles are ideal since they hold the sauce nicely and offer that classic chewy texture we love. However, rice noodles or even spaghetti can be used in a pinch. Just cook them according to package instructions before tossing in the pan.
Can I make this recipe vegetarian?
Definitely! Swap the chicken for tofu or tempeh, and replace fish sauce with a vegetarian alternative like tamari or soy sauce. The stir-fry process remains the same, and you’ll still get that punchy, garlicky, spicy flavor from the sauce and vegetables.
Is this recipe freezer-friendly?
Yes, the Spicy Chili Garlic Chicken with Asian Noodles Recipe freezes well, though noodles can change texture slightly. For best results, freeze chicken and sauce separately from noodles when possible. Reheat gently to maintain flavors and texture.
Final Thoughts
This Spicy Chili Garlic Chicken with Asian Noodles Recipe is one of those rare finds that feels both indulgent and wholesome at the same time. It’s quick, packed with flavor, and sure to become a beloved staple in your dinner rotation. So go ahead and give it a try — your taste buds are in for an exciting ride, and I promise you won’t regret filling your kitchen (and plate) with these irresistible flavors!
Print
Spicy Chili Garlic Chicken with Asian Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
A flavorful and spicy Chili Garlic Chicken stir-fry featuring tender chicken breast, vibrant vegetables, and savory Asian-style noodles, all coated in a delicious garlic-chili sauce. Perfect for a quick and satisfying dinner in just 25 minutes.
Ingredients
Chicken Marinade
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine (or rice wine or dry sherry)
- Salt and pepper, to taste
Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
Stir-fry Ingredients
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 red chilies, seeded and finely chopped
- 1 medium red bell pepper, thinly sliced
- 4 green onions, chopped
- 7 ounces Asian-style noodles, cooked according to package directions
Garnish
- Fresh cilantro leaves
- Lime wedges
Instructions
- Marinate Chicken: Combine the thinly sliced chicken breasts with egg white, cornstarch, Shaoxing wine, salt, and pepper in a bowl. Mix well and let it marinate for 5 to 10 minutes to tenderize and infuse flavor.
- Prepare Sauce: In a small bowl, whisk together low-sodium soy sauce, oyster sauce, fish sauce, brown sugar, cornstarch, and water until smooth and well combined. This will serve as the savory and slightly sweet sauce for the dish.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until the chicken pieces are no longer pink inside and are cooked through. Remove the cooked chicken from the pan and set aside.
- Stir-fry Vegetables: Add the remaining 1 tablespoon of oil to the wok or skillet. Add minced garlic, chopped red chilies, and sliced red bell pepper. Stir-fry the vegetables until they soften and release their aromas, about 2-3 minutes.
- Combine and Finish: Return the cooked chicken to the pan with the vegetables. Add the cooked Asian-style noodles and pour in the prepared sauce. Toss everything together thoroughly so the sauce evenly coats the chicken, vegetables, and noodles. Stir-fry for another 1-2 minutes until heated through and slightly thickened.
- Serve: Remove the pan from the heat and stir in the chopped green onions for freshness. Garnish the dish with fresh cilantro leaves and serve alongside lime wedges to squeeze over as desired.
Notes
- For a less spicy dish, reduce or omit the seeds from the red chilies or use fewer chilies.
- If Shaoxing wine is unavailable, substitute with dry sherry or rice wine as indicated.
- Use low-sodium soy sauce to control the salt content in the dish.
- Serve immediately for the best texture of the noodles and chicken.
- For gluten-free option, ensure that the soy sauce and oyster sauce used are gluten-free.
