I love Chinese food…sesame chicken, general tso’s chicken, sweet and sour chicken…they all have one thing in common: CRISPY CHICKEN! During my time in quarantine I craved Chinese food so badly. I missed the fried crunch of the chicken and the thick gooey sauces that Chinese food is so famous for. So I set out to make the perfect crispy garlic chili chicken stir fry. I hope this will make you think of your best local Chinese food restaurant. And the best part of this recipe?…You can substitute just about every vegetable to whatever you have in your fridge/freezer.
Crispy Garlic Chili Chicken Stir Fry
Garlic chili infused oil really elevates this recipe to the next level.
Ingredients
Ingredients for Chili Garlic Infused Oil
- 1/4 cup Vegetable oil (Or sesame oil)
- 4 cloves Garlic, split in half
- 2 Leeks or celery, cut in half & julienned
- 1/2 tsp Red pepper flakes
Ingredients for Crispy Chicken
- 2 Large thawed chicken breasts, sliced thin
- 1 tbsp Chopped ginger
- 5 tbsp 1 tbsp Coconut aminos for marinade, plus 4 tbsp coconut aminos for sauce (Can substitute soy sauce)
- 1/4 cup Corn starch for marinade, 1 tbsp for sauce
- 1/2 cup Vegetable oil
- 1 recipe Chili garlic infused oil, see above
- 1 large Red onion, chopped
- 1 medium Hot pepper, seeds removed (If you don't like spice, swap it out for a mild pepper)
- 1 bag Frozen green beans 16 ounce bag
- 2 medium Carrots, peeled and chopped
- 1 tsp Garlic chili paste (or pressed garlic and red pepper flakes)
- 1 tbsp White vinegar (Or rice vinegar)
- 1 tbsp Agave (Or honey or granulated sugar)
Instructions
Instructions for Garlic Chili Infused Oil
- Put ¼ cup vegetable oil in a small pan, and heat over high heat. Add the split garlic and julienned leeks (or celery) to the oil.
- Add the red pepper flakes and cook until the garlic cloves are light brown (about 3 minutes), stirring frequently to prevent burning.
- Set aside for a few minutes then put through a metal mesh strainer. Save the oil, and save the fried garlic and leeks to add to the meal later.
Instructions for Crispy Chicken Stir Fry
- Marinade the thin sliced chicken breasts in ginger and 1 tbsp of coconut aminos (or soy sauce) for 10 minutes.
- Add ¼ cup of cornstarch to the marinated chicken.
- Heat ½ of a cup of vegetable oil until 365 degrees, then add the chicken. Cook 5 minutes on each side, then transfer to a plate. Make sure your chicken is cooked fully with a meat thermometer. If not, throw it in the oven at 350 degrees until cooked through.
- Using a new pan, add the garlic chili infused oil and heat it until warm. Add the chopped veggies and stir to coat with oil. Cook vegetables for 5-10 minutes, until cooked to desired amount.
- While the vegetables are cooking, make the sauce. Mix together 4 tbsp coconut aminos, garlic chili paste (can substitute with pressed garlic and red pepper flakes), white vinegar, agave and 1 tbsp cornstarch.
- Add the sauce to the stir fry and stir until thick. Add the chicken back to the pan and heat up.
- Sprinkle fried leeks and garlic reserved from garlic infused oil on top of the stir fry.
Notes
Serve with rice!
Tips:
- This recipe is 100% makeable without making the garlic chili infused oil, however the infused oil really adds a level of flavor that elevates this dish from a home cooked meal to something you could eat in a restaurant. Skip the infused oil if you are in a time crunch!
- Substitutions: soy sauce for coconut aminos, sesame oil for vegetable oil in the garlic chili infused oil, feel free to substitute any vegetables you would like in this stir fry. Red bell pepper would be great!
- Garlic Peeler : If you are still fumbling around with your garlic cloves and struggling to get the shell off…you NEED this. You put the garlic cloves in, roll it on the counter for about 5 seconds and the shell just falls off.
It will save you time AND will save your fingers from smelling like garlic for the next 24 hours!
- To save yourself time and energy, use a Garlic Press like Oxo’s Good Grips Garlic Press. It is very sturdy and handles easily, and the built in cleaner will save your hands from smelling like garlic after you clean it! I’ve ran mine through the dishwasher dozens of times and it still works like it is brand new!
- If you are in need of an amazing saute pan, this is the one I recommend: KitchenAid Tri-Ply Stainless Steel 10″ Nonstick Skillet. I don’t know about you, but if its not non-stick, I’m burning it! This non-stick 10 inch skillet is deep enough that you can simmer sauces, but is also non stick so you can cook chicken and meats with ease. Plus the non-stick coating is PFOA free! So it is safe for your family. And it is great for stir frys!
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Did you enjoy my ‘Crispy Garlic Chili Chicken Stir Fry’ recipe? If so, check out my ‘Spaghetti Pie‘ recipe! Its simple and works great as a family dish!
- Garlic Peeler : If you are still fumbling around with your garlic cloves and struggling to get the shell off…you NEED this. You put the garlic cloves in, roll it on the counter for about 5 seconds and the shell just falls off. It will save you time AND will save your fingers from smelling like garlic for the next 24 hours!
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If you are in need of an amazing saute pan, this is the one I recommend: KitchenAid Tri-Ply Stainless Steel 10″ Nonstick Skillet. I don’t know about you, but if its not non-stick, I’m burning it! This non-stick 10 inch skillet is deep enough that you can simmer sauces, but is also non stick so you can cook chicken and meats with ease. Plus the non-stick coating is PFOA free! So it is safe for your family.
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