Chicken and Veggie Stir Fry with Garlic Soy Sauce and Rice
This stir fry combines tender chicken, vibrant vegetables, and a savory garlic soy sauce served over fluffy rice. It’s a balanced, quick weeknight dinner that delivers restaurant-style flavor in under 30 minutes.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings:4
Ingredients
For the Stir Fry
500 g (1 lb) boneless, skinless chicken breast (or thighs), thinly sliced
2 tbsp soy sauce
1 tbsp cornstarch
2 tbsp vegetable or sesame oil
1 red bell pepper, sliced
1 cup broccoli florets
1 medium zucchini, sliced
1 carrot, thinly sliced
1 small onion, sliced
For the Garlic Soy Sauce
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
2 tsp honey
3 garlic cloves, minced
1 tsp grated ginger
½ cup chicken broth or water
1 tsp cornstarch mixed with 2 tbsp water
For Serving
3 cups cooked jasmine or basmati rice
Sesame seeds & sliced green onions
Instructions
Step 1: Prep Chicken
Toss chicken slices with 2 tbsp soy sauce + 1 tbsp cornstarch.
Let marinate for 10 minutes while prepping veggies.
Step 2: Make Sauce
In a bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, garlic, ginger, and broth.
Stir in cornstarch slurry and set aside.
Step 3: Cook Chicken
Heat 1 tbsp oil in a large wok or skillet over medium-high heat.
Add chicken in a single layer, cook 4–5 minutes until golden and cooked through.
Remove chicken and set aside.
Step 4: Stir Fry Veggies
Add remaining oil to the wok.
Stir fry onion, carrot, and broccoli for 2 minutes.
Add bell pepper and zucchini, stir fry another 2–3 minutes until crisp-tender.
Step 5: Combine & Serve
Return chicken to the wok.
Pour in garlic soy sauce and stir until everything is coated and sauce thickens (1–2 minutes).
Serve hot over rice, garnished with sesame seeds and green onions.
Notes & Tips
For extra protein: add edamame or tofu cubes.
Use day-old rice if making fried rice style instead of serving plain.
For heat: add chili flakes or sriracha to the sauce.
Frequently Asked Questions
Q: Can I make this gluten-free?
Yes — use tamari or coconut aminos instead of soy sauce.
Q: What veggies work best?
Snow peas, baby corn, mushrooms, and bok choy also pair beautifully.
Q: Can I meal-prep this?
Yes — it stores well in the fridge for 3–4 days. Keep rice separate for best texture.
Nutritional information
Calories: ~430
Protein: 33g
Carbs: 48g
Fat: 12g
Fiber: 5g
Sodium: ~680mg