Chicken Fillet in Spicy Sauce Recipe
If you’re craving a meal that’s equal parts bold, comforting, and outrageously satisfying, this Chicken Fillet in Spicy Sauce will absolutely hit the spot. Imagine juicy strips of chicken, perfectly seared and tossed in a glossy, fiery sauce that clings to every bite, with fragrant garlic, ginger, and a kick of chili that keeps you coming back for more. Whether you’re a spice enthusiast or just want to add a little adventure to your dinner routine, this recipe delivers big flavor in just 30 minutes—no fancy equipment or hard-to-find ingredients needed! Chicken Fillet in Spicy Sauce is a weeknight hero, destined to become a favorite at your table.
Ingredients You’ll Need
Every ingredient in this dish has a starring role, creating that irresistible balance of savory, spicy, sweet, and umami. Simple as they are, each one brings something special to the Chicken Fillet in Spicy Sauce—so don’t skip a thing if you want to capture that perfect flavor profile!
- Chicken breasts or thighs: Tender, juicy protein that soaks up all the delicious sauce.
- Cornstarch: Lightly coats the chicken for a silky texture and helps thicken the sauce to perfection.
- Salt and black pepper: Essential for seasoning and bringing out the chicken’s natural flavors.
- Vegetable oil: Gives a neutral base for searing without overpowering the dish.
- Garlic cloves: Infuses the sauce with deep, aromatic flavor that’s unmistakable.
- Fresh ginger: Adds warmth and a zesty kick that lifts the whole dish.
- Soy sauce: Brings rich, salty umami to the sauce—go for reduced-sodium if you prefer.
- Oyster sauce: Gives a sweet, savory depth that’s classic in Asian-inspired dishes.
- Rice vinegar (or white vinegar): Brightens up the sauce with a touch of tangy acidity.
- Chili garlic sauce: Packs the punchy heat—adjust to your spice preference.
- Honey or brown sugar: Balances out the spice and acidity with a hint of sweetness.
- Water: Helps bring the sauce together and keeps it from becoming too thick.
- Cornstarch slurry: A mix of cornstarch and water that turns the sauce silky and glossy.
- Sliced green onions: A fresh, vibrant garnish that adds crunch and color.
- Sesame seeds: Sprinkled on top for a nutty finish and a touch of elegance.
How to Make Chicken Fillet in Spicy Sauce
Step 1: Prep and Coat the Chicken
Start by slicing your chicken fillets into thin strips or bite-sized pieces—this helps them cook quickly and soak up all the flavors. Toss the chicken in a bowl with a tablespoon of cornstarch, salt, and black pepper, making sure everything gets a light, even coating. The cornstarch is your secret weapon for a silky finish and a gorgeous sear.
Step 2: Sear the Chicken
Heat up your vegetable oil in a large skillet or wok over medium-high heat. Once it’s shimmering, add the chicken pieces in a single layer. Let them cook undisturbed for a couple of minutes to get that beautiful golden color, then stir and continue cooking until they’re cooked through—about 5 to 7 minutes total. Remove the chicken from the pan and set it aside; don’t worry, it’ll come back to soak up the sauce soon!
Step 3: Build the Spicy Sauce
With the chicken out of the pan, reduce the heat to medium and toss in the minced garlic and ginger. Stir constantly for about a minute, just until everything smells incredible. Now pour in the soy sauce, oyster sauce, vinegar, chili garlic sauce, honey (or brown sugar), and water. Stir well and let this mixture come up to a gentle simmer—it’s already looking and smelling amazing!
Step 4: Thicken the Sauce
Once your sauce is bubbling, give your cornstarch slurry a quick stir (it tends to settle) and pour it into the pan. Stir constantly as the sauce thickens up and turns glossy—this just takes a minute or so. You want it to coat the back of a spoon but still pour easily.
Step 5: Return the Chicken and Finish
Slide the cooked chicken back into the pan, tossing everything together so every piece gets coated in the spicy, sticky sauce. Let it cook for another 1 to 2 minutes until the chicken is heated through and the sauce clings beautifully. Take a taste—adjust the heat level by adding a little more chili garlic sauce if you love things extra spicy!
How to Serve Chicken Fillet in Spicy Sauce
Garnishes
Don’t skip the finishing touches! Sprinkle your Chicken Fillet in Spicy Sauce with a generous shower of sliced green onions and a scattering of sesame seeds. These add not just color, but a fresh crunch and a subtle nuttiness that really rounds out each bite.
Side Dishes
This dish is perfect over a bed of fluffy steamed rice, which soaks up all that spicy sauce. You can also serve it with noodles for a saucy stir-fry vibe, or alongside crisp stir-fried veggies like broccoli, bell peppers, or snap peas to add even more color and crunch.
Creative Ways to Present
For a fun twist, pile your Chicken Fillet in Spicy Sauce onto warm lettuce leaves for a spicy, saucy lettuce wrap. Or serve it family-style on a big platter, letting everyone dig in and help themselves. It’s also fantastic as part of an Asian-inspired feast—think dumplings, spring rolls, and a big bowl of jasmine rice.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Fillet in Spicy Sauce keeps beautifully in the fridge for up to 3 days. Just let it cool completely, then transfer to an airtight container. The flavors will deepen as it sits, making for a seriously tasty next-day lunch.
Freezing
If you want to stock your freezer, you’re in luck! Portion the cooled chicken and sauce into freezer-safe containers. It’ll keep for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, simply place the chicken and sauce in a skillet over medium heat, stirring gently until warmed through. If the sauce has thickened too much, add a splash of water to loosen it up. The microwave works in a pinch, but reheating on the stovetop keeps the texture just right.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually a fantastic choice here—they stay extra juicy and have a slightly richer flavor. Just trim off any excess fat and slice as you would with breasts for this Chicken Fillet in Spicy Sauce.
How spicy is Chicken Fillet in Spicy Sauce?
The heat level is totally customizable. The chili garlic sauce brings a nice kick, but you can use less (or more!) to suit your taste. If you’re cooking for kids or spice-sensitive eaters, start with a small amount and build up slowly.
What vegetables can I add?
Feel free to toss in whatever you love! Bell peppers, onions, broccoli, or snap peas are all excellent additions. Just sauté them briefly after the chicken for extra color and crunch in your Chicken Fillet in Spicy Sauce.
Can I make this gluten free?
Yes! Just swap out the soy sauce and oyster sauce for their gluten-free alternatives. Double-check your chili garlic sauce as well—some brands do contain wheat.
What’s the best way to meal prep Chicken Fillet in Spicy Sauce?
Cook the chicken and sauce as directed, then portion with rice or noodles into meal prep containers. It holds up well in the fridge and reheats easily, making it a fantastic option for make-ahead lunches or busy weeknights.
Final Thoughts
If you’re looking for a quick, crave-worthy dinner that packs a punch, Chicken Fillet in Spicy Sauce is the answer. It’s one of those dishes you’ll want to make again and again—easy enough for a busy night, but impressive enough to share with friends. Give it a try and let it spice up your dinner routine!
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Chicken Fillet in Spicy Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This flavorful Chicken Fillet in Spicy Sauce recipe features tender strips of chicken cooked in a vibrant, spicy sauce with garlic, ginger, soy, and chili garlic sauce. Ready in just 30 minutes, it’s perfect for a quick and tasty Asian-inspired main course that can be served over steamed rice or noodles.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon cornstarch (for coating)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
Sauce Ingredients
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar (or white vinegar)
- 1 tablespoon chili garlic sauce (adjust to taste)
- 1 tablespoon honey or brown sugar
- ¼ cup water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Prepare Chicken: Slice the chicken fillets into thin strips or bite-sized pieces. Toss them with 1 tablespoon cornstarch, salt, and black pepper to lightly coat the chicken evenly.
- Cook Chicken: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken strips and sear them until golden brown and cooked through, about 5 to 7 minutes. Remove the cooked chicken from the pan and set aside.
- Sauté Aromatics: Reduce the heat to medium. In the same pan, add the minced garlic and ginger. Sauté for about 1 minute until fragrant, stirring constantly to avoid burning.
- Make Sauce: Stir in soy sauce, oyster sauce, rice vinegar, chili garlic sauce, honey or brown sugar, and ¼ cup water into the pan. Bring the mixture to a gentle simmer.
- Thicken Sauce: Add the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to the simmering sauce and stir continuously until the sauce thickens, about 1 minute.
- Combine and Coat: Return the cooked chicken to the pan and toss thoroughly to coat all pieces evenly in the spicy sauce. Cook for an additional 1 to 2 minutes until the chicken is heated through and well coated.
- Garnish and Serve: Remove from heat, garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles for a complete meal.
Notes
- You can adjust the heat level by increasing or reducing the amount of chili garlic sauce used.
- For extra flavor and texture, add vegetables like bell peppers, onions, or broccoli during the cooking process.
- For a lower-sodium version, substitute regular soy sauce with reduced-sodium soy sauce.
- This dish pairs well with steamed rice, noodles, or even cauliflower rice for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg
