Chinese Chilli & Garlic Chicken

Amy Massey
by Amy Massey
4 Servings
45 min

Chinese Chilli & Garlic Chicken is one of my favourite options on a takeaway menu, so I thought I'd give it a try at home! Cooking this at home and seeing all of the fresh ingredients that are used in the made me enjoy this dish even more, as I knew it was a cleaner, healthier version of the dish I loved and still gave that great flavour I was looking for!

Garlic and chilli are a match made in heaven and this flavour combination is really celebrated in this dish. The recipe is so versatile and you could add any meats or vegetables you like to this dish.

A celebration of garlic and chilli, the perfect flavour combination.

A medley of tender chicken and crunchy vegetables quickly stir fried in a delicious sauce.

Crunchy water chestnuts and bamboo shoots are my favourite ingredients in this stir fry.

Chinese Chilli & Garlic Chicken
Recipe details
  • 4  Servings
  • Prep time: 5 Minutes Cook time: 40 Minutes Total time: 45 min
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  • 2 large chicken breasts, diced
  • 3 tbsps dark soy sauce
  • 1.5 tbsps shaoxing rice wine
  • 1.5 tbsps sesame oil
  • 2 tbsps vegetable oil, divided
  • 1.5 tbsps cornflour
  • 1 tbsp garlic & ginger paste
  • 2 red birdseye chillies, deseeded and cut in half lengthways
  • 2 tbsps garlic & chilli sauce
  • 150g sugar snap peas
  • 5 white mushrooms, sliced
  • 225g tin bamboo shoots, drained
  • 100g raw cashew nuts
  • 2 spring onions, sliced
  • Salt, to taste

Mix together the soy sauce, rice wine, sesame oil and cornflour in a bowl or container and add the chicken. Leave to marinade for 15 minutes.
Meanwhile, heat a large wok until hot and add 1 tbsp oil.
Add the cashews and stir fry until they are a light golden colour, then remove and set aside.
Add the other tbsp of oil to the wok.
Add the chicken, discarding leftover marinade and stir fry until cooked, then remove from the wok and set aside.
Add the ginger and garlic paste and the fresh chillies and cook for 1 minute until fragrant.
Add the garlic and chilli sauce and stir together.
Add the sugar snaps, mushrooms, bamboo shoots and water chestnuts and stir fry until the vegetables are cooked.
Return the chicken to the pan and stir in the cashew nuts.
Reduce the heat to low and cook for 10 minutes until the chicken has warmed through and the sauce has caramelised slightly.
Season with salt, to taste and serve with rice or noodles.
  • I recommend serving this dish with my Singapore Vermicelli Noodles!
Amy Massey
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