Spicy Garlic Chicken Stir-Fry with Bell Peppers & Rice
A sizzling stir-fry bursting with bold garlic, spicy chili heat, tender chicken, and crisp bell peppers—served over fluffy rice. This dish is fast, flavorful, and perfect for weeknights. Expect juicy chicken, glossy savory–spicy sauce, and vibrant veggies cooked to perfection.
Total Time
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total: 27–30 minutes
Ingredients (4 servings)
For the Chicken Stir-Fry
450 g (1 lb) boneless chicken breast or thighs, thinly sliced
2 tbsp cornstarch
1 tbsp soy sauce (for marinating)
1 tbsp oil (for marinating)
Vegetables
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
3–5 garlic cloves, minced (use more for extra garlic flavor)
1 tsp grated ginger (optional but recommended)
Spicy Garlic Sauce
3 tbsp soy sauce
1 tbsp oyster sauce (optional but adds richness)
1 tbsp chili sauce (Sriracha or Sambal Oelek)
2 tbsp rice vinegar or lime juice
1 tbsp honey or brown sugar
½ cup chicken broth or water
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For Serving
Cooked jasmine or basmati rice
Sesame seeds (optional
Sliced green onions
Instructions
1. Prep the Chicken (5 minutes)
Slice chicken into thin strips.
Toss with 1 tbsp soy sauce + 1 tbsp oil + 2 tbsp cornstarch.
Rest for 5 minutes.
This helps tenderize and create a light crisp crust when frying.
2. Make the Spicy Garlic Sauce (3 minutes)
In a bowl, whisk together:
Soy sauce
Oyster sauce
Chili sauce
Vinegar
Honey
Chicken broth
Cornstarch slurry
Set aside.
3. Stir-Fry the Chicken (5–6 minutes)
Heat 1–2 tbsp oil in a large pan or wok on high heat.
Add chicken in a single layer.
Cook until lightly browned and cooked through.
Remove to a plate.
4. Sauté Garlic & Veggies (3–4 minutes)
In the same pan, add a touch more oil if needed.
Add garlic and ginger—cook 20–30 seconds (until fragrant).
Add bell peppers and onions.
Stir-fry until slightly softened but still crisp.
5. Combine and Sauce (2–3 minutes)
Return chicken to the pan.
Pour in the spicy garlic sauce.
Stir continuously until the sauce thickens and coats everything in a glossy glaze.
6. Serve
Scoop hot stir-fry over fresh steamed rice and garnish with:
Sesame seeds
Green onions
Extra chili sauce if you like it very spicy
Tips for Best Results
Make It Spicier
Add ½–1 tsp red chili flakes
Add more chili sauce
Stir-fry fresh chopped chilies with the garlic
Chicken Options
Thighs = juicier, harder to overcook
Breast = leaner and faster cooking
Best Rice for Serving
Jasmine rice for aroma
Basmati for fluffy long grains
Brown rice for a healthy option
Variations
1. Sweet & Spicy Version
Add pineapple chunks or increase honey.
2. Low-Carb Version
Serve over cauliflower rice or skip rice entirely.
3. Veggie Boost
Add broccoli, snap peas, mushrooms, or zucchini.
4. Crunchy Version
Top with roasted peanuts or cashews.
Questions & Answers
Q1: How do I keep the chicken tender?
A: Slice thinly, marinate briefly with soy sauce + oil + cornstarch, and cook on high heat without overcooking.
Q2: How can I reduce the spice level?
A: Use only ½ tbsp chili sauce and skip chili flakes.
Q3: Can I use frozen bell peppers?
A: Yes—stir-fry on high heat to evaporate moisture quickly.
Q4: Can I make this ahead?
A: Yes. Store cooked stir-fry for 3 days and reheat in a hot pan to keep the sauce glossy.
Q5: Can I substitute the chicken?
Shrimp
Tofu
Beef strips
Ground chicken
All work great with the same same