Ultimate Creamy Garlic Chicken Stir-Fry with Bell Peppers & Rice
Description:
This dish is a vibrant, flavor-packed stir-fry that combines tender, juicy chicken with colorful bell peppers, all coated in a rich, creamy garlic sauce. The sauce is silky with just the right amount of spice 🌶️, making it perfect over steamed white or jasmine rice. Quick enough for a weeknight dinner but impressive enough for guests, it balances savory, creamy, and slightly spicy flavors in every bite.
Time:
Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes
Servings: 3–4
Ingredients:
For the Chicken & Stir-Fry:
500g (1 lb) boneless, skinless chicken breast, thinly sliced
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
1 medium onion, thinly sliced
3 cloves garlic, minced
2 tbsp olive oil or vegetable oil
1 tsp smoked paprika
½ tsp crushed red chili flakes (adjust for spice)
Salt and black pepper, to taste
2 green onions, chopped (for garnish)
For the Creamy Garlic Sauce:
1 cup heavy cream (or half-and-half for lighter version)
¼ cup chicken broth
2 tsp Dijon mustard
1 tsp soy sauce
½ tsp paprika
Salt and pepper, to taste
For Serving:
2 cups cooked jasmine or basmati rice
Instructions:
Prepare the Rice:
Cook rice according to package instructions while prepping other ingredients. Keep warm.
Cook the Chicken:
Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
Season chicken slices with salt, pepper, and paprika.
Add chicken to the skillet and cook for 4–5 minutes until lightly browned and cooked through. Remove and set aside.
Sauté the Veggies:
In the same skillet, add 1 tbsp oil.
Sauté onion and bell peppers for 3–4 minutes until slightly softened but still crisp.
Add minced garlic and red chili flakes, sauté 30 seconds until fragrant.
Make the Creamy Garlic Sauce:
Reduce heat to medium. Add chicken broth, heavy cream, Dijon mustard, soy sauce, and paprika to the skillet.
Stir and simmer gently for 2–3 minutes until the sauce thickens slightly.
Combine Chicken & Sauce:
Return cooked chicken to the skillet, tossing to coat evenly in the sauce.
Simmer 2 more minutes to allow flavors to meld.
6️⃣ Serve:
Spoon the creamy garlic chicken stir-fry over cooked rice.
Garnish with chopped green onions.
Optional: sprinkle extra chili flakes for added heat.
Tips for Perfection:
Slice chicken thinly for faster, even cooking.
Don’t overcook bell peppers; they should stay slightly crisp.
Adjust chili flakes based on your spice preference.
For a lighter version, use Greek yogurt instead of cream (stir it in at the end off-heat to prevent curdling).
❓ Q&A:
Q1: Can I use chicken thighs instead of breasts?
A1: Yes! Thighs stay juicier and add richer flavor. Just slice them similarly thin.
Q2: Can I make this dairy-free?
A2: Absolutely. Substitute heavy cream with coconut cream or oat cream for a creamy texture without dairy.
Q3: Can I prep this ahead of time?
A3: You can prep chicken and veggies in advance. Keep sauce separate and combine just before serving for best freshness.
Q4: Can I add other vegetables?
A4: Yes! Broccoli, snap peas, or carrots work beautifully. Adjust cooking time so they stay crisp-tender.
Q5: How do I make it spicier?
A5: Increase crushed red chili flakes or add ½ tsp Sriracha to the sauce.
If you want, I can also make a shortcut version of this recipe that cooks in one pan in under 20 minutes without losing creaminess or flavor.
Do you want me to make that version too?