5 from 11 votes
Overhead shot of Chinese Chilli Chicken in a neutral colored bowl with lime wedges as garnish and a green linen, wine glass, ramekin of sliced scallions and ramekin of chiles surrounding the bowl.
Chinese Chilli Chicken Stir Fry
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

This Chinese Chilli Chicken recipe is an addictive homemade alternative to take out! Easy to prepare and packed with flavor, it’s perfect for busy weeknight dinners!

Course: entree, main
Cuisine: Asian, Thai
Keyword: chicken, chili, Easy, noodles, spicy, stir-fry
Servings: 4
Calories: 567 kcal
  • 1/3 Cup Honey
  • 3 TBS Low Sodium Soy Sauce
  • 2 TBS Chili Garlic Sauce
  • 2 TBS Rice Vinegar
  • 1 ½ tsp Sesame Oil - DIVIDED
  • 10 ounces Cooked Chicken (leftover or Rotisserie, skin removed) – shredded or chopped
  • 8 ounces Wide Rice Noodles (Soba or Udon Noodles are fine)
  • 1 TBS Peanut Oil
  • 2 large cloves Garlic – minced
  • 1 tsp Fresh Ginger – grated
  • 3 Scallions – (green and white parts separated) thinly sliced
  • 1 large Red Bell Pepper – thinly sliced
  • 3/4 Cup Carrots – shredded
  • 3/4 Cup Snow Peas (Or Sugar Snap Peas)
  • Kosher Salt & Pepper
  • 2 tsp Cornstarch - Mixed with 2 TBS Water (slurry)
Optional for Garnish: Toasted Sesame Seeds, Lime Wedges, Cilantro, Thai Basil, Cashews, Sliced Red Chiles
  1. For the chicken: In a medium sized bowl whisk together the honey, soy sauce, chili garlic sauce, vinegar and 1/2 teaspoon sesame oil. Season with a pinch of salt. Add the chicken and toss to coat. Set aside to allow the flavors to develop.

  2. Meanwhile, prepare the noodles: Cook the noodles according to package directions, MINUS 1-2 minutes, the noodles should still be chewy as they will continue to cook in the next steps. (SEE NOTES) Drain the noodles, rinse with cool water and drizzle with 1 teaspoon of Sesame Oil. Toss and set the noodles aside.

  3. Stir Fry:  Heat a large skillet (or wok) over medium-high heat. Add the peanut oil and swirl to coat the pan. Add the garlic, ginger and white bottoms of the scallions. Stir-fry, stirring continuously, for 30 seconds. Add the red bell pepper, carrots and snow peas. Season with salt and pepper. Cook until softened and slightly charred, 3-4 minutes.

  4. Add the noodles to the pan and stir-fry, tossing continuously, for 1 minute or until hot. Add in the chicken with sauce along with the cornstarch and water mixture. Toss everything well to combine. Cook 1-2 minutes or until sauce thickens. (If noodles become too dry add a splash or two of water as needed). Remove from heat.

  5. To serve:  Transfer noodles to a platter and garnish with green tops of scallions, sesame seeds and cilantro. Squeeze fresh lime over top. Serve immediately and Enjoy!

Recipe Video

Recipe Notes
  1. To keep things super quick and easy, the recipe for this spicy stir fry uses cooked chicken. You can use any type of cooked chicken you would like – rotisserie chicken, leftover chicken breasts or thighs – just make sure the skin from the chicken is removed first and you shred or roughly chop the chicken.
  2. You can use any type of noodles you would like for this recipe, just make sure you cook them according to the package directions MINUS a minute or two as the noodles will continue to cook further along in the recipe. You want your noodles to still be chewy. While I used wide rice noodles (otherwise known as Pad Thai noodles), soba or udon noodles would be equally delicious! If there are stir-fry instructions on your bag of noodles, suggesting to soak the noodles in hot water, follow those!
  3. While I’ve listed fresh cilantro as an optional garnish, I highly suggest you don’t skip it! It adds a wonderful herbaceous freshness to the dish. However, I know some people are cilantro averse, so for those of you who loath cilantro, try adding fresh Thai basil! And don’t forget a generous squeeze of fresh lime!

Nutritional information is an approximation and based upon 4 servings.

Nutrition Facts
Chinese Chilli Chicken Stir Fry
Amount Per Serving
Calories 567 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Cholesterol 53mg18%
Sodium 999mg43%
Potassium 441mg13%
Carbohydrates 80g27%
Fiber 3g13%
Sugar 28g31%
Protein 20g40%
Vitamin A 6910IU138%
Vitamin C 63.3mg77%
Calcium 44mg4%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.