1. Introduction
If you’re craving bold flavour that hits sweet, spicy and garlicky all at once, look no further. This Asian-style stir-fry brings together juicy chicken tossed in a vibrant sauce loaded with garlic, chilli and just enough sweetness to keep things balanced. Whether you’re making it for a weeknight dinner or to impress friends, it delivers big taste with minimal fuss — and it’s totally worth it. Recipes of this style emphasise quick stir-frying over high heat so you get caramelised edges and bold aromatics. The Glam Kitchen+1
2. Ingredients
Here’s your shopping list for about 4 servings. Feel free to scale up/down.
For the chicken & marinade
- 500 g (≈ 1.1 lb) boneless, skinless chicken thighs or breast, cut into bite-sized pieces
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce (optional, for colour and depth)
- 1 tbsp rice wine vinegar or plain white vinegar
- 1 tsp sesame oil
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 tbsp cornflour (cornstarch)
For the stir-fry sauce
- 2 tbsp chilli-garlic sauce (store-bought)
- 2 tbsp honey or brown sugar (for sweetness)
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce (if using)
- 1 tbsp ketchup (optional – adds tang & sweetness)
- ¼ cup (60 ml) water or chicken stock
- 1 tbsp cornflour mixed with 2 tbsp water (to thicken)
Aromatics & vegetables
- 8–10 garlic cloves, minced (yes, go big on garlic!)
- 1 inch (2 cm) fresh ginger, minced
- 2–3 fresh red chillies (sliced) or 1 tsp chilli flakes (adjust heat as you like)
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 spring onion (green/top part) for garnish
- Toasted sesame seeds (for garnish)
Optional extras
- A handful of broccoli florets, snap peas or other stir-fry-friendly veggie if you want more greens.
- Fresh coriander/cilantro leaves for garnish
Recommended types/brands (for affiliate links)
- A good quality chilli-garlic sauce (choose one you enjoy the heat level of)
- Light & dark soy sauces (e.g., a brand like Kikkoman or local trusted brand)
- A neutral oil (canola, sunflower) for stir-frying
- Amazon-affiliate cookware: “Wok pan, Hybrid 12 inch Wok with Lid, PFOA Free Cookware, non-stick Stainless Steel…”
3. Essential Kitchen Tools & Appliances
Before you begin, gather these so you’re fully prepped:
- A large wok or heavy-bottom skillet (for good high-heat stir-frying)
- A sharp chef’s knife
- Cutting board
- Bowls (one for marinating chicken, one for sauce mix)
- Measuring spoons / cups
- A spatula or wooden spoon suitable for high heat
- A whisk (for mixing sauce/cornflour slurry)
- A small bowl for the cornflour slurry
- Serving plate or bowl
- Optional: garlic press (if you prefer), garlic-mincing tool
You can even insert an affiliate link to that same wok tool (see above) so your readers can buy the right gear.
4. Preparation Steps
Let’s break it down step by step:
Step 1: Marinate the chicken
- On your cutting board, slice chicken into roughly 2-3 cm (about 1″) bite-sized pieces.
- In a bowl, mix together the chicken pieces + 1 tbsp light soy + 1 tsp dark soy + 1 tbsp rice vinegar + 1 tsp sesame oil + ½ tsp salt + ¼ tsp black pepper.
- Sprinkle the 1 tbsp cornflour over the chicken, then mix so each piece is lightly coated.
- Cover and let rest for about 15 minutes (if you have more time, 30 minutes is fine) — this helps texture and flavour.
Step 2: Prep aromatics & veggies
- Mince the garlic cloves, and fresh ginger.
- Slice the red chillies or prepare chilli flakes to your spice preference.
- Cut the red and green bell pepper into chunks.
- Slice the spring onion for garnish, and optionally prepare any extra veggies (like broccoli) by blanching or quick-steam if needed.
Step 3: Mix the stir-fry sauce
In a small bowl, whisk together:
- 2 tbsp chilli-garlic sauce
- 2 tbsp honey or brown sugar
- 2 tbsp light soy + 1 tbsp dark soy
- 1 tbsp ketchup
- ¼ cup water or chicken stock
Set aside. Also mix 1 tbsp cornflour with 2 tbsp water in another small bowl (this is your thickening slurry).
5. Cooking Instructions
Here’s how to cook it — with timing and temperature tips + secret tricks:
- Heat your wok over high heat until it’s very hot. Add ~2 tbsp neutral oil; swirl to coat.
- Add the marinated chicken in a single layer. Let it sear undisturbed for about 2 minutes, then stir-fry another ~2 minutes until mostly cooked and the edges are lightly golden. (Don’t overcrowd the pan — cook in two batches if needed.)
- Secret tip: Letting the chicken sit before stirring helps get that nice sear.
- Move the chicken aside in the wok (or temporarily remove), then in the same pan add a little extra oil if needed and toss in the minced garlic + ginger + sliced chillies. Stir-fry about 30 seconds until fragrant, being careful not to burn the garlic (it turns bitter).
- Add the bell pepper chunks (and any extra veggies). Stir-fry for ~1-2 minutes on high heat — you want the veggies still crisp.
- Return the chicken to the wok. Give it a quick toss with the veggies.
- Pour in your sauce mixture; stir to coat everything. Then pour in the cornflour slurry and stir constantly ~30–60 seconds until the sauce thickens and glazes everything.
- Reduce the heat to medium-high and cook another ~1 minute to finish. The total cooking time should be around 8-10 minutes from when you started stir-frying. This matches what fast stir-fry recipes recommend. Hot Thai Kitchen+1
- Once done, turn off the heat, drizzle a little sesame oil (optional) for aroma, and sprinkle the spring onion greens + toasted sesame seeds.
Important timing / temperature tips:
- Use high heat to get a good sear and ensure veggies stay crisp.
- Avoid overcooking chicken – you want it juicy inside, not dry.
- Don’t add sauce too early or the pan will cool and you’ll end up steaming instead of stir-frying.
- Stir-fry in batches if your pan is crowded.
6. Serving Suggestions
- Serve immediately over steamed white rice, jasmine rice or brown rice.
- You could also serve with noodles or stir-fried rice if you like.
- Garnish with extra spring onions and toasted sesame seeds for a nice finish.
- For extra heat, offer chilli flakes or chopped fresh chillies at the table.
- Pair with a simple side like steamed greens (bok choy, broccoli) or cucumber salad to cool the palate.
- If you want a fun presentation fit for your website: serve in a shallow bowl, chicken centre-stage, sauce glistening, spring-onion & sesame seed shower over top.
7. Additional Tips & Tweaks
- Heat level: If you prefer mild, reduce the chilli-garlic sauce or skip fresh chillies; increase if you love chilli.
- Vegetarian/plant-based version: Replace chicken with firm tofu (pressed and cut into cubes) or tempeh. Adjust cooking time accordingly.
- Low-carb version: Serve with cauliflower rice instead of rice.
- Make ahead / leftovers: You can prep the marinade and sauce ahead of time; the actual stir-fry is best fresh. Leftovers keep in fridge ~1–2 days; reheat quickly on high heat so veggies retain some crunch.
- Flavor boosters: Add a splash of rice vinegar at the end for brightness; or add a few drops of fish sauce for umami (if you eat non-veg).
- For restaurant-style crispness: After searing the chicken, you could remove it, let the pan get hotter, then return chicken and sauce for a final quick toss — helps with texture.
- Vegetable variations: Swap or add broccoli, snap peas, baby corn, mushrooms—great for extra colour & nutrition. Whisk Affair+1
8. Nutrition Details (per serving ≈ ¼ of recipe)
| Nutrient | Amount approx* |
|---|---|
| Calories | 380 kcal |
| Protein | 32 g |
| Carbohydrates | 24 g |
| — of which sugar | ~10 g |
| Fat | 18 g |
| Saturated fat | ~4 g |
| Fibre | ~2 g |
| Sodium (from sauces) | ~900 mg |
*Approximate values based on typical ingredient amounts and chicken thigh usage; exact values will vary depending on brands and portion size.
9. FAQ Section
Q: How long can leftovers last?
A: Store in an airtight container in the fridge for up to 2 days. Reheat on medium-high heat so veggies don’t become soggy.
Q: Can I use chicken breast instead of thighs?
A: Yes — just be careful not to overcook, as breast tends to dry out faster. Adjust timing slightly.
Q: What if I don’t have chilli-garlic sauce?
A: You can use chilli paste (like sriracha or gochujang) + minced garlic + a little sugar to substitute. The flavour will vary but will still be delicious. Carrie’s Kitchen+1
Q: How can I make it less spicy for kids?
A: Reduce or omit fresh chillies and use less chilli-garlic sauce. You can also add a bit more honey or sugar to mellow the heat.
Q: Can I make this ahead of time for a meal-prep?
A: You can do the prep (marinate chicken, chop veggies, mix sauce) ahead, but it’s best to cook right before serving so the texture and sauce are fresh.
10. Wrap-Up
There you have it — a sweet, spicy, garlicky stir-fry that ticks all the boxes: fast, flavourful, satisfying, and with that irresistible Asian-style punch. Whether you’re making this for your website “SnapRecipes.in” or your own dinner, it’s a winner. Fun fact: dishes like this are inspired by quick stir-fry techniques in modern Asian kitchens where high heat + bold aromatics = big flavour in minimal time. recipetineats.com+1
Give it a go, garnish it beautifully, snap a good photo for your Pinterest or blog, and enjoy every bite! If you like, I can also help you craft a printable recipe card or a Pinterest-optimised image for this. Would you like that?
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This means that if you click on one of my links and make a purchase, I may earn a small commission at no extra cost to you. I only recommend products I personally use or trust to help you create the best cooking experience.
