If you’re craving a meal that bursts with flavor, heat, and just the right amount of sweetness, let me introduce you to this amazing Spicy Asian Chicken Fillet Stir-Fry Recipe. It’s perfect for those busy nights when you want something quick, satisfying, and straight from pan to plate in under 30 minutes. Tender chicken fillets get a spicy, garlicky punch while colorful veggies add freshness and crunch, making every bite exciting. The combination of bold Asian-inspired ingredients creates an irresistible dish that will quickly become a go-to in your dinner rotation.
Ingredients You’ll Need
This recipe uses everyday ingredients that pack a powerful flavor punch. Each one brings its own magic, whether it’s juicy chicken fillets for protein, fiery sriracha for spice, or the delicate sweetness of honey balancing the heat and acidity.
- Chicken breasts (1 1/2 pounds, thinly sliced): The star of the dish, providing tender, juicy protein that absorbs all the bold flavors.
- Salt (1/2 teaspoon): Enhances the natural taste of the chicken and balances out the spice.
- Black pepper (1/2 teaspoon): Adds a subtle heat that complements the chili flavors.
- Cornstarch (2 tablespoons): Creates a light coating on the chicken for that perfectly crispy texture when cooked.
- Vegetable oil (2 tablespoons): For sautéing the chicken and aromatic ingredients without overpowering them.
- Garlic (3 cloves, minced): Infuses the dish with a rich, pungent depth that every stir-fry needs.
- Fresh ginger (1 tablespoon, minced): Adds a warm, zesty brightness that lifts the whole recipe.
- Chicken broth (1/2 cup): Builds a savory base for the sauce, keeping it moist and flavorful.
- Soy sauce (3 tablespoons): Brings that unmistakable umami punch, ensuring every bite tastes like a restaurant-worthy stir-fry.
- Honey (2 tablespoons): Balances the spicy elements with a touch of sweetness.
- Rice vinegar (1 tablespoon): Adds a slight tang that cuts through the richness.
- Sriracha or hot chili sauce (1 tablespoon): The component that spices things up just right; adjust to your preferred heat level.
- Red pepper flakes (1 teaspoon): Another layer of heat for those who love a fiery kick.
- Sesame oil (1 teaspoon): Delivers a subtle nutty aroma that completes the flavor profile.
- Onion (1 small, sliced): Adds sweetness and crunch to balance the sauce and chicken.
- Red bell pepper (1, sliced): Provides vibrant color and a juicy texture contrast.
- Green onions (2, chopped): For a fresh, crisp garnish packed with mild onion flavor.
- Sesame seeds (for garnish): A final sprinkle that adds a nice crunch and visual appeal.
How to Make Spicy Asian Chicken Fillet Stir-Fry Recipe
Step 1: Prepare the Chicken
Start by seasoning your thinly sliced chicken fillets with salt and black pepper. Then, toss them in cornstarch until they’re just lightly coated. This helps create that slight crispy texture when you cook them, making the dish satisfyingly tender inside and a little crunchy outside.
Step 2: Sear the Chicken
Heat up the vegetable oil in a large skillet over medium-high heat. Place the chicken pieces in the hot oil and cook them undisturbed for about 4 to 5 minutes per side, until they get golden brown and are cooked through. Once done, remove the chicken from the pan and set it aside—this lets us focus on building the sauce without overcooking the chicken.
Step 3: Sauté the Aromatics and Veggies
Using the same skillet, toss in the minced garlic, fresh ginger, and sliced onion. Stir these around for about a minute until you start smelling that incredible fragrance filling your kitchen. Then add the juicy red bell pepper slices and cook for another 2 minutes—this will keep the peppers tender-crisp and full of flavor.
Step 4: Whisk and Simmer the Sauce
In a small bowl, combine chicken broth, soy sauce, honey, rice vinegar, sriracha, red pepper flakes, and sesame oil. Whisk everything together until well blended. Pour this sauce mixture into your skillet and bring it to a gentle simmer. This is when all those wonderful flavors combine and start to thicken into a luscious glaze.
Step 5: Combine and Coat
Return the browned chicken fillets to the skillet with the simmering sauce. Let them cook together for about 3 to 5 minutes, stirring occasionally, so the sauce thickens and fully coats each piece of chicken in spicy, savory goodness. Don’t rush this part—the thick sauce is what makes the dish so irresistible.
Step 6: Garnish and Serve
Just before serving, sprinkle over the chopped green onions and a generous handful of sesame seeds. These not only add a pop of color but also a fresh crunch and nuttiness that round out the dish perfectly.
How to Serve Spicy Asian Chicken Fillet Stir-Fry Recipe
Garnishes
Fresh chopped green onions and toasted sesame seeds are a must for garnish. They add necessary texture contrast and a bit of brightness that elevates the overall plate. You can also add a wedge of lime or a few cilantro leaves for an extra fresh zing.
Side Dishes
This Spicy Asian Chicken Fillet Stir-Fry Recipe pairs wonderfully with steamed jasmine rice or fluffy brown rice to soak up all that spicy sauce. For a noodle option, try serving it over freshly cooked rice noodles or even soba for an equally comforting bowl. Easy steamed or stir-fried vegetables like broccoli or snap peas also complement the meal beautifully.
Creative Ways to Present
For a fun twist, serve this stir-fry inside crisp lettuce cups for a light and handheld experience. You can also spoon it over a bed of cauliflower rice for a low-carb variation. If you’re feeling fancy, scatter some crushed peanuts on top for added crunch and texture surprises.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container and keep it in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day.
Freezing
This recipe freezes well if you want to prepare in advance. Place the cooled stir-fry in a freezer-safe container or heavy-duty freezer bag, and it will stay fresh for up to 2 months. Just avoid freezing the green onion garnish—add that fresh when reheating.
Reheating
Reheat gently in a skillet over low to medium heat to keep the chicken tender and the sauce luscious. You can add a splash of water or broth if the sauce has thickened too much. Microwaving is fine too, but stir halfway through to heat evenly.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add a juicier, richer flavor to this stir-fry and stay tender after cooking. Just slice them thinly and follow the same cooking steps.
How spicy is this Spicy Asian Chicken Fillet Stir-Fry Recipe?
The heat level is medium by default thanks to sriracha and red pepper flakes, but you can easily adjust it. Add more sriracha or flakes if you love extra heat, or reduce them to keep it mild but flavorful.
What can I substitute for sriracha if I don’t have any?
Any hot chili sauce will work, like sambal oelek or gochujang (adjusting quantities to taste). If you’re avoiding spice, simply omit or replace with a mild chili paste or extra soy sauce and honey for balance.
Is this recipe gluten-free?
It can be! Just be sure to use gluten-free soy sauce or tamari to keep the dish suitable for gluten sensitivities.
Can I add more vegetables?
Definitely! Feel free to toss in broccoli florets, snap peas, carrots, or mushrooms during the vegetable cooking step to boost nutrients and variety.
Final Thoughts
This Spicy Asian Chicken Fillet Stir-Fry Recipe truly hits all the right notes: quick, flavorful, colorful, and satisfying. It’s one of those dishes you’ll find yourself craving again and again. Give it a try tonight, and I promise it’ll feel like a little celebration in every mouthful!
Print
Spicy Asian Chicken Fillet Stir-Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
This Spicy Chicken Fillet recipe features tender chicken breasts coated in a flavorful, spicy sauce made with garlic, ginger, soy sauce, honey, and chili. Cooked quickly on the stovetop, this dish is perfect for a hearty and zesty main course that pairs wonderfully with rice or noodles.
Ingredients
Chicken
- 1 1/2 pounds chicken breasts, sliced into thin fillets
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
Sauce and Vegetables
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1/2 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha or other hot chili sauce
- 1 teaspoon red pepper flakes
- 1 teaspoon sesame oil
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- Season and Coat Chicken: Season the thinly sliced chicken fillets evenly with salt and black pepper. Toss the chicken with cornstarch until each piece is lightly coated, which helps to create a crispy texture when cooked.
- Cook Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken fillets and cook for 4 to 5 minutes on each side, or until they are browned and cooked through. Remove the cooked chicken from the skillet and set aside.
- Sauté Aromatics and Vegetables: In the same skillet, add the minced garlic, fresh ginger, and sliced onion. Sauté for about 1 minute until fragrant. Then add the sliced red bell pepper and cook for an additional 2 minutes, allowing the vegetables to soften slightly.
- Prepare Sauce: In a small bowl, whisk together the chicken broth, soy sauce, honey, rice vinegar, sriracha, red pepper flakes, and sesame oil until well combined.
- Simmer Sauce and Chicken: Pour the prepared sauce into the skillet with the sautéed vegetables and bring to a simmer over medium heat. Return the cooked chicken fillets to the skillet and cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens and coats the chicken beautifully.
- Garnish and Serve: Remove from heat and sprinkle the dish with chopped green onions and sesame seeds for garnish. Serve hot with steamed rice or noodles for a complete and satisfying meal.
Notes
- Adjust the heat level by increasing or decreasing the amount of sriracha to suit your taste preference.
- This dish pairs well with steamed rice or your favorite noodle dishes for a complete meal.
- For gluten-free preparation, use gluten-free soy sauce to keep the meal safe for gluten-sensitive diets.
- You can substitute chicken breasts with chicken thighs for a juicier texture if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
