Asian Garlic Chicken

A bit of chili paste gives this dish extra bite. If you enjoy spicy food, you can increase the heat by adding more if desired.

Serves: 4Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 4


  • 1 egg white
  • 1 tsp. Asian sesame oil
  • 1⁄2 tsp. salt
  • 1 Tbsp. plus 1 tsp. cornstarch, divided
  • 1 lb. boneless, skinless chicken breasts, cut into 1⁄4-inch slices
  • 1⁄4 cup chicken broth
  • 1 Tbsp. dark soy sauce
  • 2 tsp. brown sugar
  • 4 tsp. water
  • 2 cups peanut oil
  • 4 garlic cloves, peeled and crushed
  • 1⁄4 tsp. chili paste
  • 2 cups hot cooked rice


  • In a large bowl, combine egg white, sesame oil, salt, and 1 tablespoon cornstarch. Add chicken cubes and marinate in the refrigerator for 30 minutes.
  • Combine chicken broth, dark soy sauce, and brown sugar. Set aside. In a small bowl, dissolve remaining cornstarch into water. Set aside.
  • Heat a wok or medium skillet over medium-high heat and add oil. When oil is hot, add chicken. Stir-fry chicken pieces until they turn golden (about 2 minutes), using a spatula to separate the pieces. Remove from the wok and drain in a colander or on paper towels.
  • Remove all but 1 tablespoon oil from the wok or skillet. Heat oil over medium-high heat. When oil is hot, add garlic, and chili paste. Add chicken and toss to combine. Serve hot with rice.