Chilli Garlic Butter Chicken (15 Minutes)
Strips of chicken seared in butter with garlic, dried red chillies and soy sauce. A spicy Indo-Chinese style dinner, on the table in 15 minutes.
Method
- Toss the chicken strips with the soy sauce, vinegar, sugar, pepper and cornstarch; let them sit while you heat the pan.
- Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 4 minutes, turning once, until golden and cooked through, then move to a plate.
- Lower the heat to medium. Add the remaining butter, garlic and dried chillies and cook for 1 minute, until the garlic turns golden at the edges.
- Return the chicken to the pan and toss for 1 minute, until every strip is coated in the garlic-chilli butter. Scatter with green onions and serve.
Strips of chicken seared in butter with garlic, dried red chillies and soy sauce. A spicy Indo-Chinese style dinner, on the table in 15 minutes.
Nutrition per serving
- Calories
- 425 kcal
- Protein
- 53 g
- Carbs
- 8 g
- Fat
- 21 g
- Fibre
- 1 g
- Sugar
- 3 g
- Sodium
- 820 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Thin, even strips are the whole game here: they cook through in minutes and stay juicy. If your strips are thick, give them an extra minute in the pan rather than raising the heat.
Substitutions
- Chicken breast — boneless chicken thighs, same weight
- Dried red chillies — 1/2 teaspoon red chilli flakes
- Soy sauce — tamari, for a gluten-free version
- Butter — neutral oil, for dairy-free
Serving suggestions
Serve over steamed rice or in warm tortillas with sliced cucumber.
Storage
Refrigerate in an airtight container for up to 3 days.
Reheating
Reheat in a hot skillet for 2 to 3 minutes, or microwave for 90 seconds.
Equipment
- Large skillet
- Knife
- Cutting board
- Mixing bowl
Variations
- Veggie version: swap the chicken for 1 lb mushrooms or firm tofu cubes
- Extra glossy: stir in 1 teaspoon of oyster sauce with the soy sauce
Why it works
Cornstarch coats the chicken in a thin starch layer that browns fast and keeps the juices in. Butter carries garlic and chilli flavours better than oil because both dissolve in fat.
Frequently asked questions
How do I stop the garlic from burning?
Add the garlic after the chicken comes out, with the heat lowered to medium. It needs just 1 minute; the pan is still hot enough to turn it golden without bitterness.
Can I make it less spicy?
Yes. Use 1 dried chilli instead of 3, and add it with the garlic so it flavours the butter without releasing much heat.
Tags
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