When you crave something deeply flavorful and just the right amount of spicy, Chicken Fillet in Spicy Sauce is the hero you want on your plate. Succulent chicken fillets are seared to golden perfection, then cloaked in a glossy, garlicky-hot sauce that will have you reaching for extra rice just so you can scoop up every last drop. This dish brilliantly balances heat, tang, and a hint of natural sweetness, making it perfect for weeknights or wowing dinner guests with minimal fuss.
Ingredients You’ll Need
One of the best things about Chicken Fillet in Spicy Sauce is how easily it comes together with pantry staples and a few fresh essentials. Each ingredient has a special role to play, whether it’s to amp up the umami, add a punch of heat, or give the sauce its addictive stickiness and shine.
- Chicken breasts: Sliced into fillets, they’re the perfect blank canvas for soaking up all that fiery, saucy goodness.
- Soy sauce: Adds an irreplaceable depth of salty, savory flavor; use a gluten-free version if needed.
- Cornstarch: Helps the chicken get that irresistible light crisp and turns the sauce beautifully silky.
- Black pepper: Subtle heat and earthiness, boosting overall spice.
- Vegetable oil: Neutral in flavor, letting the aromatics and sauce shine.
- Garlic: Minced for a pungent, mouthwatering aroma that perfumes the sauce.
- Ginger: Grated fresh for a peppery, zippy lift that cuts through the richness.
- Chili garlic sauce: This is the firepower—customize the amount to match your spice preference.
- Soy sauce (extra for sauce): A second hit layers the savory umami into the sauce itself.
- Rice vinegar: Brings a gentle tang that balances the bold flavors and sharpens the dish.
- Honey: Adds just a touch of sweetness to tame the heat and round out the flavors.
- Water: Keeps things saucy and helps meld all the ingredients together.
- Cornstarch slurry: A quick-mix thickener for that perfectly clinging sauce.
- Chopped green onions and sesame seeds: The grand finale for color, crunch, and fresh flavor.
How to Make Chicken Fillet in Spicy Sauce
Step 1: Marinate the Chicken
Start by combining your sliced chicken fillets in a bowl with soy sauce, cornstarch, and black pepper. Give everything a thorough toss so each piece gets nicely coated. This mini marinade not only seasons the chicken but also lets the cornstarch form a barely-there crust for a lovely texture later. Let it rest for 10 to 15 minutes, just enough time to prep your other ingredients.
Step 2: Sear the Chicken
Heat vegetable oil in a large skillet over medium-high heat. When it’s hot and shimmering, add the marinated chicken fillets. Cook them for 3 to 4 minutes per side, resisting the urge to move them around too much—you want that golden, slightly crisp exterior! Once they’re cooked through and nicely caramelized, remove them from the pan and set them aside for a moment.
Step 3: Sauté the Aromatics
In the same pan (don’t clean it—the browned bits are flavor gold!), toss in your minced garlic and grated ginger. Sauté quickly, just for 30 seconds, until everything is deliciously fragrant but not browned. The aroma right now will make you hungry, guaranteed.
Step 4: Make the Spicy Sauce
Add chili garlic sauce, that extra tablespoon of soy sauce, rice vinegar, honey, and water straight into the pan. Stir well to bring everything together, then let this mixture come up to a gentle simmer. Your kitchen will start smelling amazing as the flavors bubble away.
Step 5: Thicken and Toss
Pour in your cornstarch slurry and continue to simmer. In about a minute, you’ll see the sauce transform, thickening up and getting that restaurant-quality sheen. Slide your cooked chicken fillets back into the sauce, tossing everything to coat every piece in spicy, glossy goodness. Let them finish together for another minute before turning off the heat.
How to Serve Chicken Fillet in Spicy Sauce
Garnishes
Don’t skip the finishing touches! Sprinkle on chopped green onions for freshness and a handful of sesame seeds for a little nutty crunch. These simple garnishes add color and a pop of flavor that make the Chicken Fillet in Spicy Sauce look as exciting as it tastes.
Side Dishes
This dish finds its soul mate in a bowl of freshly steamed jasmine rice, which soaks up that luscious sauce. You could also go for tender noodles, or even quinoa for a nutritious twist. Add a quick stir-fried veggie like bok choy or snap peas for a balanced meal.
Creative Ways to Present
Try slicing the chicken and layering it over an Asian-style salad, spooning it into lettuce wraps for a party appetizer, or dishing it up with fried rice for a comforting weeknight bowl. However you serve it, the bold flavors of Chicken Fillet in Spicy Sauce will always shine through.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Fillet in Spicy Sauce stores well in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, making it an excellent candidate for meal prep or next-day lunches.
Freezing
If you want to freeze this dish, let it cool completely before transferring to a freezer-safe airtight container. It’ll keep well for up to a month. Thaw it overnight in the fridge before reheating to keep the chicken tender.
Reheating
The best way to reheat is gently in a skillet over low heat with a splash of water to loosen the sauce. Alternatively, microwave in short bursts until hot, stirring in between to prevent uneven heating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a bit juicier and add richer flavor, making them a great alternative for Chicken Fillet in Spicy Sauce. Just slice them into even pieces and follow the same instructions.
Is there a way to make this less spicy?
Of course—simply reduce the amount of chili garlic sauce in the recipe. You can even swap in a milder hot sauce or add extra honey for a more subtle heat.
What type Main Course
Jasmine rice is my favorite pairing for Chicken Fillet in Spicy Sauce, thanks to its fragrance and soft texture. Brown rice or even cauliflower rice work beautifully if you’re looking for other options.
Can I make this gluten-free?
Yes! Just use your favorite certified gluten-free soy sauce or tamari. All other ingredients are naturally gluten-free, so it’s an easy swap.
How do I know when the chicken is cooked through?
The chicken fillets should be golden on the outside, and when sliced, the juices should run clear with no pink in the center. If you have a thermometer, 165°F (74°C) is the magic number for doneness.
Final Thoughts
If you’re ready for a new weeknight hero, Chicken Fillet in Spicy Sauce will absolutely win you over. Every bite is bursting with personality—fiery, saucy, and just the right balance of tang and sweetness. I hope you’ll give it a try and let it brighten up your dinner table!
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Chicken Fillet in Spicy Sauce Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Fillet in Spicy Sauce recipe is a delicious and easy Asian-inspired dish that packs a flavorful punch. Tender chicken fillets are coated in a spicy, savory sauce that is perfect for serving over steamed rice or noodles. With the right balance of heat and sweetness, this dish is sure to become a family favorite.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts sliced into fillets
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Sauce:
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons chili garlic sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/4 cup water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for slurry)
- Chopped green onions and sesame seeds for garnish
Instructions
- Marinate the Chicken: In a bowl, combine the chicken fillets with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and black pepper. Let marinate for 10–15 minutes.
- Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side until golden and cooked through. Remove and set aside.
- Make the Sauce: In the same pan, sauté the garlic and ginger. Add chili garlic sauce, soy sauce, rice vinegar, honey, and water. Bring to a simmer. Add the cornstarch slurry and cook until the sauce thickens.
- Finish the Dish: Return the chicken to the pan and toss to coat evenly with the sauce. Cook for another minute, then remove from heat. Garnish with green onions and sesame seeds. Serve hot with rice or noodles.
Notes
- Adjust the heat level by varying the amount of chili garlic sauce.
- Chicken thighs can be used for a juicier texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 chicken fillet with sauce
- Calories: 320
- Sugar: 7g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
