Hot Chicken in Garlic Sauce

"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."
 
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photo by teresas photo by teresas
photo by teresas
photo by LifeIsGood photo by LifeIsGood
photo by BakinBaby photo by BakinBaby
Ready In:
40mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Cut the chicken lengthwise into 1/4-inch strips. Set chicken aside.
  • 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.
  • Add the celery, water chestnuts, broccoli flowerets, carrot, garlic, and gingerroot to the wok, and stir-fry 3 to 5 minutes.
  • 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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Reviews

  1. teresas
    I can see why this has so many 5 star reviews...made as posted with the exception of omitting the water chestnuts...we love the spicy flavors...I served it with soba noodles mixed in along with the rice wine/chili paste mixture...came out great...made for "Players Favorites" tag game...
     
  2. LifeIsGood
    Yum! I wish I could give this 10 stars! It's fabulous. That sauce wassss sooooooo good and just the right amount of spice. I used a garlic chili paste and a combo of mirin and regular rice wine. The store was out of water chestnuts so that was omitted this time, but I'll use it next time. Thank you for this Best of 2021 winner!
     
  3. 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***
     
  4. toryander
    I have been wanting to learn to cook Chinese style foods. One of my favorite at the restaurant is Chicken in Hot Garlic Sauce. I found this and thought I would give it a try. It tasted great! I used some Thai Chili paste (it was all I could find) and rice wine vinegar (all I could find). It really warmed the mouth and belly. I'm just an amateur cook and I cooked this for 11 people. I had to cook it in two different batches, but thankfully it came out fine. I'll be cooking this again, but for fewer people next time.
     
  5. weekend cooker
    I see that I have a new recipe for my spicy cookbook.. Made this tonight, wondering what my relatives reaction would be, seeing they are not used to spicy recipes.. Other than doubling this recipe.. and serving 8, including myself, eat and eat, and cleaning our plates, it was a winner. Definately worth keeping this one !!! Made for your win in Tic Tac toe April 2011.. Week 1
     
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Tweaks

  1. 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***
     

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