Stir Fried Chicken in Hot Garlic Sauce

 I’ve been trying to come up with a healthier alternative to fried chinese food. chicken, in my opinion, never tastes as good plain stir-fried as coated in a crisp batter. SO I VOWED TO EXPERIMENT AND CREATE SOMETHING WHOLESOME AND DELICIOUS WITHOUT THE GUILT OF DOWNING A TRUCK LOAD OF CALORIES.

I love hot Chinese food, so I cranked up the heat in this one – it’s more like a desi, Pakistani version. I kept the vegetables to a minimum as this was an experiment. But you can add carrots and cabbage as well. I’m so happy with how amazing this turned out to be. The chicken was stir-fried until golden but it remained tender and succulent inside, the vegetables were kept a bit crunchy to offer texture – coupled with the hot garlicky sauce and served with vegetable rice – this was the perfect meal in itself!

this recipe feeds 10 people


  • 1 kg boneless chicken, cubed
  • 1 1/2 tsp red chilli flakes
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 2 heaped tsp minced garlic
  • 1/2 tsp ginger
  • 4 tblsp oil
  • 2 small bell peppers julienne cut
  • 1 large onion julienne cut

For the sauce:

  • 2 cups chicken stock
  • 2 tbsp brown sugar
  • 2 tbsp Nandos garlic sauce
  • 1 tbsp Nandos hot sauce
  • 2 tbsp Dark soy sauce
  • 4 tbsp Light soy sauce
  • 2 tbsp Oyster sauce
  • 4 tbsp vinegar
  • 4 tbsp ketchup
  • 1/2 tsp salt
  • 1 tsp chili flakes
  • 2 tbsp cornflour
  • 1/2 cup water

Islamabad 005Get a large wok and heat up 4 tbsp of oil with the minced garlic and ginger. Add the chicken and cook until sealed. Add salt, black pepper and chili flakes and cook until slightly browned. Set aside.

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Islamabad 007In the same wok, stir fry the onions and bell pepper for a minute making sure the heat is cranked up high.

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Add chicken stock to the same pan and add all the sauce ingredients, except cornflour.

Add the cooked chicken and vegetables. Let this cook for about five minutes  – the sauce should start to look like it will boil. Dissolve cornflour with 2 tsp of water and add this to the wok, mixing thoroughly like a boss. Thicken this to your liking, and tis done! I personally don’t like putting too much cornflour in, you will see from the pictures that the sauce has been kept slightly runny. All the better to eat you with rice, my dear.

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End result! Made for noms!

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