Hot Chicken In Garlic Sauce Recipe

Name: Hot Chicken In Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs chicken breasts, skinned and boned; 1/4 cup vegetable oil, divided; 7 dried red chili peppers, pods (I find them in the ethnic aisle with the mexican foods, sometimes with asian foods); 3 stalks celery, thinly sliced on the diagonal; 1 (8 ounce) can sliced water chestnuts, drained; 1/2 cup fresh broccoli florets, separated into small pieces; 1/2 cup carrot, sliced diagonally; 5 garlic cloves, thinly sliced; 1 teaspoon gingerroot, peeled and minced; 1 green onion, cut into 1 inch pieces; 3/4 cup rice wine; 1/4 cup chili paste (optional)

Servings: persons

3 lbs chicken breasts, skinned and boned
1/4 cup vegetable oil, divided
7 dried red chili peppers, pods (I find them in the ethnic aisle with the mexican foods, sometimes with asian foods)
3 stalks celery, thinly sliced on the diagonal
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup fresh broccoli florets, separated into small pieces
1/2 cup carrot, sliced diagonally
5 garlic cloves, thinly sliced
1 teaspoon gingerroot, peeled and minced
1 green onion, cut into 1 inch pieces
3/4 cup rice wine
1/4 cup chili paste (optional)

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.

1105

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 lbs chicken breasts, skinned and boned, 1/4 cup vegetable oil, divided, 7 dried red chili peppers, pods (I find them in the ethnic aisle with the mexican foods, sometimes with asian foods), 3 stalks celery, thinly sliced on the diagonal, and more.

Yes, Hot Chicken In Garlic Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot Chicken In Garlic Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions