Chili-garlic chicken recipe with sesame carrot coins



20 min


20 min



Chili-garlic chicken recipe with sesame carrot coins

Chili-garlic chicken recipe with sesame carrot coins Photo by Roberto Caruso

Spicy chicken is complemented by tender-crisp veggies for a simple, stovetop meal that's ready to eat in just 20 minutes!


  • 4 skinless, boneless chicken breasts
  • 1 tbsp rice vinegar
  • 1 tbsp tamari , or soy sauce
  • 1 tbsp chili-garlic sauce
  • 1 tsp brown sugar
  • 1 tbsp canola oil
  • 6 carrots , thinly sliced
  • 2 tsp dark sesame oil
  • 4 green onions , sliced


  • MAKE 2 or 3 shallow cuts, about 1/4-in. deep, diagonally across surface of  the chicken breasts. Stir rice vinegar, tamari (or soy sauce) and chili-garlic sauce with brown sugar in a medium bowl. Coat chicken with vinegar mixture.
  • HEAT a large non-stick frying pan over medium. Add canola oil, then chicken. (Do not discard marinade.) Cook chicken 4 min. Flip and continue cooking, covered, until springy when touched, 4 to 6 more min. Transfer to plates.
  • RETURN pan to heat and add carrots along with reserved marinade. Cook carrots until tender-crisp, about 5 min. Drizzle with dark sesame oil and stir in green onions. Serve with chicken.

Nutrition (per serving)

  • Calories
  • 251,
  • Protein
  • 32 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 8 g,
  • Fibre
  • 3 g,
  • Sodium
  • 385 mg.
  • Excellent source of
  • vitamin A
Wine Pairings

Spicy chicken and carrots
Pair it with: A New World white blend.

This fresh, medium-bodied blend fits right in with the garlic and chili in this chicken dish. Be prepared for an alluring nose of papaya, pineapple, lime cordial and tarte Tatin.

Our pick: Shingleback Haycutters Sauvignon Blanc/Semillon, Australia, $16.