Chili-garlic chicken recipe with sesame carrot coins

Prep 20 min
Total 20 min
Serves 4



skinless, boneless chicken breasts
1 tbsp
rice vinegar
1 tbsp
tamari, or soy sauce
1 tsp
1 tbsp
carrots, thinly sliced
2 tsp
dark sesame oil
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.


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.

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