This delicious Garlic Chicken Stir Fry is super-satisfying and easy to make. The recipe calls for 1 tablespoon of our Himalayan Chile, but it’s safe to say you can top it off with as much Tattoo as you would like. We hope you’ll try it out – it makes an awesome lunch or dinner idea!

Garlic Chicken Stir Fry with Himalayan Chile


  • 1 tablespoon + 1 teaspoon vegetable oil divided use
  • 1 cup broccoli florets
  • 1 cup mushrooms halved
  • 1 yellow bell pepper cored, seeded and thinly sliced
  • 1 pound boneless skinless chicken breast cut into 1 inch pieces
    salt and pepper to taste
  • 4 cloves of garlic minced
  • 3/4 cup chicken broth
  • 1 1/2 teaspoons sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon Himalayan Chile Hot Sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch


  1. Place 1 teaspoon of oil in a large pan and heat over medium high heat.
  2. Add the broccoli, mushrooms and bell pepper to the pan. Cook for 5-6 minutes or until vegetables are tender.
  3. Remove the vegetables from the pan; transfer to a plate and cover with foil to keep warm.
  4. Wipe the pan clean with a paper towel, then heat the remaining tablespoon of oil over high heat.
  5. Add the chicken to the pan in a single layer and season with salt and pepper to taste. Cook for 3-4 minutes per side, or until chicken is browned and cooked through.
  6. Lower heat to medium, add the garlic and cook for 30 seconds. Add the vegetables back to the pan.
  7. In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch.
    Pour the sauce over the chicken mixture and bring to a simmer.
  8. Simmer for 1-2 minutes or until sauce has just thickened. Then drizzle on 1 tablespoon of Himalayan Chile Hot Sauce.
  9. Serve immediately, with steamed rice if desired.

We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.

Credit: Original Recipe by The Recipe Critic blog. View original recipe here.