Garlic Chili Chicken (Chinese Takeaway Style)
Garlic Chili Chicken (Chinese Takeaway Style)
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/2-inch thick pieces
- 1 yellow onion, diced into 1/2-inch pieces
- 1 green bell pepper, diced into 1/2-inch pieces
- 8 ounces cremini mushrooms, sliced
- 3 tablespoons vegetable oil, divided
For the Garlic Chili Sauce
- 4 cloves garlic, minced
- 2 tablespoons chili garlic sauce
- 1/2 cup water
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon MSG, optional
- 1 teaspoon granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons cold water, for slurry
- 1 tablespoon dark soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon Shaoxing wine
Instructions
- 1
Prepare the cornstarch slurry: In a small bowl, whisk together the 1 tablespoon cornstarch and 2 tablespoons cold water until smooth. Set aside.
⏱️ 2 min
- 2
Heat a large wok or a 12-inch skillet over high heat until it begins to smoke lightly. Add 1 tablespoon of vegetable oil and swirl to coat the surface.
⏱️ 1 min
- 3
Add the minced garlic to the hot wok and stir-fry for 30 seconds until fragrant and lightly golden. Be careful not to burn the garlic.
⏱️ 1 min
- 4
Add the chili garlic sauce to the wok and stir quickly to combine with the garlic.
⏱️ 1 min
- 5
Add the sliced chicken to the wok. Spread it out in a single layer as much as possible and let it sear for 1-2 minutes before stirring. Continue to stir-fry the chicken for 3-4 minutes until it is mostly cooked through and lightly browned.
⏱️ 4 min
- 6
Add the diced onions to the wok and stir-fry for 1 minute until they begin to soften.
⏱️ 1 min
- 7
Add the diced green bell peppers and sliced mushrooms to the wok. Continue to stir-fry for 2-3 minutes until the vegetables are tender-crisp.
⏱️ 3 min
- 8
Pour 1/2 cup of water into the wok. Add the salt, MSG (if using), and granulated sugar. Stir well to combine and dissolve the seasonings.
⏱️ 1 min
- 9
Give the cornstarch slurry a quick whisk again, then slowly pour it into the wok while continuously stirring. Cook for 1-2 minutes until the sauce thickens to your desired consistency.
⏱️ 2 min
- 10
Stir in the dark soy sauce, sesame oil, and Shaoxing wine. Stir-fry for another 30 seconds to evenly coat all ingredients and incorporate the flavors.
⏱️ 1 min
- 11
Taste and adjust seasonings if necessary. Serve immediately, ideally in an aluminum takeaway container for an authentic experience, or over steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Chili Chicken (Chinese Takeaway Style)
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/2-inch thick pieces
- 1 yellow onion, diced into 1/2-inch pieces
- 1 green bell pepper, diced into 1/2-inch pieces
- 8 ounces cremini mushrooms, sliced
- 3 tablespoons vegetable oil, divided
For the Garlic Chili Sauce
- 4 cloves garlic, minced
- 2 tablespoons chili garlic sauce
- 1/2 cup water
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon MSG, optional
- 1 teaspoon granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons cold water, for slurry
- 1 tablespoon dark soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon Shaoxing wine
Instructions
- 1
Prepare the cornstarch slurry: In a small bowl, whisk together the 1 tablespoon cornstarch and 2 tablespoons cold water until smooth. Set aside.
⏱️ 2 min - 2
Heat a large wok or a 12-inch skillet over high heat until it begins to smoke lightly. Add 1 tablespoon of vegetable oil and swirl to coat the surface.
⏱️ 1 min - 3
Add the minced garlic to the hot wok and stir-fry for 30 seconds until fragrant and lightly golden. Be careful not to burn the garlic.
⏱️ 1 min - 4
Add the chili garlic sauce to the wok and stir quickly to combine with the garlic.
⏱️ 1 min - 5
Add the sliced chicken to the wok. Spread it out in a single layer as much as possible and let it sear for 1-2 minutes before stirring. Continue to stir-fry the chicken for 3-4 minutes until it is mostly cooked through and lightly browned.
⏱️ 4 min - 6
Add the diced onions to the wok and stir-fry for 1 minute until they begin to soften.
⏱️ 1 min - 7
Add the diced green bell peppers and sliced mushrooms to the wok. Continue to stir-fry for 2-3 minutes until the vegetables are tender-crisp.
⏱️ 3 min - 8
Pour 1/2 cup of water into the wok. Add the salt, MSG (if using), and granulated sugar. Stir well to combine and dissolve the seasonings.
⏱️ 1 min - 9
Give the cornstarch slurry a quick whisk again, then slowly pour it into the wok while continuously stirring. Cook for 1-2 minutes until the sauce thickens to your desired consistency.
⏱️ 2 min - 10
Stir in the dark soy sauce, sesame oil, and Shaoxing wine. Stir-fry for another 30 seconds to evenly coat all ingredients and incorporate the flavors.
⏱️ 1 min - 11
Taste and adjust seasonings if necessary. Serve immediately, ideally in an aluminum takeaway container for an authentic experience, or over steamed rice.
⏱️ 1 min