Hot Chicken in Garlic Sauce

READY IN: 40mins
Recipe by breezermom

This is a very spicy chicken stir-fry, with a wonderfully tastey garlic overlay! With broccoli and carrots, it is very colorful and tastey. It is good served over rice or pasta.

Top Review by rickoholic83

Excellent dish! I used Huy Fong Chili Garlic Sauce instead of chili paste. (I will be making this again using Sriracha.) I added some baby corn and spinach to the veggies and served it over rice. Thanks for sharing this awesome recipe, breezermom! ***Made for PRMR***

Ingredients Nutrition

Directions

  1. Cut the chicken lengthwise into 1/4-inch strips. Set chicken aside.
  2. Pour oil around the top of a preheated wok or skillet with sloped sides; heat at medium-high (375) for 2 minutes. Add chile pepper pods, and stir-fry 2 to 3 minutes. Remove chile pepper pods from the wok; set aside. Add the reserved chicken, and stir-fry for 7 minutes or until lightly browned. Remove chicken from the wok; drain well, and set aside.
  3. Add the celery, water chestnuts, broccoli flowerets, carrot, garlic, and gingerroot to the wok, and stir-fry 3 to 5 minutes.
  4. Add the reserved chile pepper pods, reserved chicken, and green onion to the wok. Combine wine and chili paste (if using); add to the wok and stir-fry until thoroughly heated. Serve over hot cooked rice or pasta.

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