Chili Garlic Chicken and Broccoli Stir-fry

Closeup top view of plate with spicy chicken and broccoli stir-fry.

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Tender chicken pieces, broccoli and fragrant aromatics get tossed in a lip-smacking and addictive spicy garlicky sauce in this 30-minute Chili Garlic Chicken and Broccoli Stir-fry. Perfect for busy weeknights and SO good with steamed rice!



For the Chicken Marinade:

  • 200 grams / 7 ounces Chicken Thigh Fillets, skinless – cut into bite-sized pieces
  • ½ TBLS Low Sodium Light Soy Sauce
  • 1 TSP Shao Xing Rice Wine
  • 1/8 TSP Kosher Salt
  • ¾ TSP Potato Starch (or corn starch)
  • ¼ TSP Sesame Oil

For the Sauce:

  • 1 TBLS Low Sodium Light Soy Sauce
  • 1.5 TBLS Shao Xing Rice Wine (substitute with dry sherry if unavailable)
  • 2 TSP White Sugar
  • 1 TSP Potato Starch
  • 1 TSP Sesame Oil
  • 1 TSP Pure Chili Oil (optional – without flakes/seeds)
  • 60ml / ¼ cup Water

For the Chili Garlic Chicken and Broccoli Stir-fry:

  • 2 Spring Onion (Scallion/Green Onion) – finely chopped, white and light green parts separated from dark green parts
  • 6 Garlic cloves – minced
  • 1 TBLS minced Ginger
  • 13 fresh Red Chilies (Thai Bird’s Eye or any other small hot red chilies), to taste – finely chopped
  • 285 grams / 10 ounces Broccoli – cut into bite-sized florets (about 3 cups)
  • 2 TBLS Peanut Oil
  • ¾ TBLS Sichuan Pixian Dou Ban Jiang (Chili Bean Paste – note 1)
  • 1.5 TBLS Lao Gan Ma Pickled Chilies Sauce (note 2)
  • To Garnish: ½ TSP Toasted White Sesame Seeds (optional)



  1. Marinate the chicken: Clean the chicken thigh fillets and cut into bite-sized pieces. Add to a medium bowl, followed by the low sodium light soy sauce, Shao Xing rice wine, kosher salt, potato starch and sesame oil. Mix well to combine. Set aside to marinate for 15 minutes while you prepare the rest of the ingredients.
  2. Make the sauce: Combine the low sodium light soy sauce, Shao Xing rice wine, white sugar, potato starch, sesame oil, pure chili oil (if using) and water in a small measuring cup (for easier pouring) or bowl. Mix until thoroughly combined and set aside.
  3. Prepare the fresh and dry ingredients: Chop the spring onion (separating the white and light green parts from the dark green parts), garlic, ginger, fresh red chilies and broccoli as indicated in the ‘ingredients’ section. Measure the pickled chilies sauce and use a small fine mesh strainer to strain out most of the liquid and discard. (A little liquid is fine, but too much will make the dish too salty.)

For the Chili Garlic Chicken and Broccoli Stir-fry:

  1. Blanch the broccoli: Bring a pot of water to a boil over high heat. Add the broccoli florets and turn the heat down to medium-high. Blanch for 1 minute, then drain into a colander and run cold water over the broccoli to halt the cooking process.
  2. Cook the chicken: Heat 2 tablespoons peanut oil in a large wok (or heavy bottomed deep edged frying pan) over high heat. Once hot, add the chicken and immediately spread the pieces out in the wok. Allow to sear for 30 seconds, then stir-fry for 30-40 seconds or until 80% cooked. Use a slotted spoon to transfer to a fine mesh strainer held above the wok so that the excess oil drips back down into it. Place the strainer on top of a clean bowl and set aside.
  3. Sauté the dou ban jiang. Heat the oil in the wok over medium-low heat. Add the dou ban jiang and sauté for 20 seconds until shiny and you can smell it.
  4. Stir-fry the aromatics: Turn the heat up to medium-high and add the spring onion white and light green parts, garlic, ginger, fresh red chilies and picked chilies. Stir-fry for 20-30 seconds until fragrant.
  5. Add the broccoli: Add the broccoli to the wok and toss briefly to combine.
  6. Add the chicken and sauce: Give the sauce a quick stir with a spoon to loosen up the starch that will have settled at the bottom. Add the chicken and pour the sauce over everything. Stir-fry for 1 minute until the sauce thickens and coats everything well.
  7. Toss through spring onion. Toss through most of the spring onion dark green parts (reserve 1 tablespoon for garnish). Switch off the heat.
  8. To Serve: Transfer to a serving plate or dish. Garnish with the reserved spring onion spring onion dark green parts and toasted white sesame seeds if desired. Serve immediately with warm steamed rice.



  1. Sichuan Pixian Dou Ban Jiang (Chili Bean Paste). This is a salty and spicy paste that is slightly sour. It’s made with chili peppers and fermented fava beans and comes in plastic jars. Find it in an Asian or Chinese supermarket, or order a jar online. Although you can use Lee Kum Kee brand chili bean sauce since it is widely available, note that it is sweeter than authentic Sichuan Pixian dou ban jiang due to having several additional ingredients. If using it, you will likely need to use less white sugar for the sauce.
  2. Lao Gan Ma Pickled Chilies Sauce. This highly flavorful and addictive sauce is salty, tangy and spicy! Try to find it in an Asian or Chinese supermarket. Alternatively, grab a jar online. The closest substitute would be sambal oelek, a spicy chili sauce/paste from Indonesia which is made with crushed or chopped chilies, vinegar and salt. Huy Fong brand sambal oelek (same brand as the one for the popular Sriracha sauce) will work well if substituting. You could also use a homemade sambal oelek. Alternatively, use chopped Mexican or Thai pickled chilies.
  3. Storing leftovers and reheating. While this stir-fry tastes best right after cooking, leftovers taste great too. Store any leftovers in a sealed airtight container in the refrigerator for 2-3 days. Reheat in the microwave on high for 1-2 minutes or until hot throughout.
  4. See ‘Variations’ section in the post above if you’d like to customize this stir-fry.