Ingredients for Hot Chicken In Garlic Sauce
- Chicken Breasts
- Vegetable Oil
- Red Chili Peppers
- 1 cup chopped celery
- Sliced Water Chestnuts
- Fresh Broccoli Florets
- 1 cup shredded carrots
- Garlic Cloves
- 1 tablespoon minced ginger
- 2 green onions, thinly sliced
- Rice Wine
- 1 tablespoon chili garlic paste
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How to Make Hot Chicken In Garlic Sauce
- Cut 1 lb boneless, skinless chicken breasts lengthwise into 1/4-inch strips.
- Set chicken aside.
- Pour 2 tablespoons of vegetable oil into a preheated wok or large skillet with sloped sides. Heat at medium-high for 2 minutes.
- Add 2-3 Thai chili pepper pods (or to taste), finely chopped, and stir-fry for 2-3 minutes.
- Remove chili pepper pods from the wok and set aside.
- Add the chicken to the wok and stir-fry for 7 minutes, or until lightly browned.
- Remove chicken from the wok, drain well, and set aside.
- Add 1 cup chopped celery, 1/2 cup water chestnuts (sliced), 1 cup broccoli florets, 1 cup shredded carrots, 4 cloves minced garlic, and 1 tablespoon minced ginger to the wok. Stir-fry for 3-5 minutes.
- Add the reserved chili pepper pods and chicken to the wok.
- In a small bowl, whisk together 1/4 cup dry sherry or chicken broth and 1 tablespoon chili garlic paste.
- Add the wine/broth mixture to the wok and stir-fry until thoroughly heated and the sauce has thickened slightly (about 1-2 minutes).
- Garnish with 2 green onions, thinly sliced. Serve immediately over hot cooked rice or pasta.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
28g
Fat
54g
Carbs
6g