Description
This bold and saucy Chili Crisp Chicken Stir-Fry is packed with flavor and ready in just 25 minutes. Quick, spicy, and perfect for busy weeknights.
Ingredients
1 lb boneless skinless chicken thighs, cut into bite-sized pieces
4 tbsp soy sauce (divided)
2 tbsp Shaoxing wine
2 tbsp cornstarch
2 tbsp oyster sauce
2 tbsp water
1 tbsp chili crisp
1 tbsp Chinkiang vinegar
2 tsp dark soy sauce
2 tsp sugar
2 tbsp vegetable oil
1 cup chopped yellow onion (~150g)
1 red bell pepper, chopped (~150g)
3 scallions (white parts cut into 1″, green parts thinly sliced)
2-inch piece fresh ginger, cut into matchsticks
3 garlic cloves, finely chopped
Optional: sesame seeds for garnish
Instructions
1. Marinate chicken with 2 tbsp soy sauce, 2 tbsp Shaoxing wine, and 2 tbsp cornstarch. Let sit 15–20 min.
2. Mix sauce: 2 tbsp soy sauce, 2 tbsp water, 2 tbsp oyster sauce, 1 tbsp chili crisp, 1 tbsp vinegar, 2 tsp dark soy sauce, 2 tsp sugar.
3. Heat oil in skillet over med-high. Add chicken in single layer, cook 3–4 min each side until browned and 165°F internal temp. Remove and set aside.
4. Stir-fry onion and bell pepper 2–3 min. Add scallion whites and ginger, cook 1–2 min. Add garlic, cook 30 sec–1 min.
5. Return chicken to pan, add sauce. Scrape browned bits and stir everything to coat, cook 1–2 min until sauce thickens.
6. Garnish with scallion greens and sesame seeds if desired. Serve with rice or noodles.
Notes
Tastes even better the next day.
Use dry sherry or rice vinegar + sugar if you don’t have Shaoxing wine.
Customize heat level by adjusting chili crisp.
Pairs well with rice, noodles, or low-carb options like lettuce wraps.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Chicken Recipes
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 218
- Sugar: 6g
- Sodium: 1526mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 108mg