Garlic Chicken Stir Fry with Rice
Garlic Chicken Stir Fry with Rice is a quick and delicious meal packed with tender chicken, crisp vegetables, and a savory garlic sauce, all served over fluffy rice. It’s perfect for busy nights when you want something healthy and homemade in under 30 minutes! The garlic sauce brings bold, savory flavor without overpowering the fresh taste of the chicken and veggies.
Time Required
Preparation Time: 10 minutes
Cooking Time: 15–18 minutes
Total Time: 25–28 minutes
Ingredients
For the Stir Fry:
1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons vegetable oil (or sesame oil for extra flavor)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium carrot, julienned or thinly sliced
1 small broccoli head, cut into small florets
3–4 garlic cloves, minced
3 green onions, chopped
Cooked white or brown rice (for serving)
For the Garlic Sauce:
3 tablespoons soy sauce (low sodium preferred)
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon honey or brown sugar
1 tablespoon rice vinegar (or apple cider vinegar)
½ teaspoon black pepper
½ teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
Instructions
1. Prepare Ingredients:
Cut chicken into bite-sized pieces.
Wash and slice all vegetables.
Mince the garlic and chop green onions.
Mix all sauce ingredients (except cornstarch slurry) in a small bowl and set aside.
2. Cook the Chicken:
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add the chicken pieces in a single layer. Cook for 4–5 minutes until browned and cooked through.
Remove chicken from the skillet and set aside.
3. Stir Fry the Vegetables:
Add another tablespoon of oil to the same skillet.
Toss in carrots and broccoli first; stir fry for 2 minutes.
Then add bell peppers; stir fry another 2–3 minutes until vegetables are crisp-tender.
4. Add Garlic and Sauce:
Push veggies to the side of the pan.
Add minced garlic to the center and saute for 30 seconds until fragrant.
Return the cooked chicken to the pan.
Pour in the prepared sauce and stir to coat everything evenly.
5. Thicken the Sauce:
Stir the cornstarch slurry into the pan.
Cook for 1–2 minutes until the sauce thickens and coats the chicken and veggies.
6. Serve:
Serve hot over a bed of steamed rice.
Garnish with chopped green onions or sesame seeds if desired.
Notes
Chicken Cut: Thin, even slices cook faster and more evenly.
Veggie Swap: Feel free to use snap peas, zucchini, mushrooms, or onions depending on what you have.
Rice Choice: Jasmine rice, basmati, or brown rice all work beautifully.
Sauce Adjustments: Add a little sriracha for heat or extra honey for sweetness.
Tips
High Heat: Stir frying requires high heat and quick movement to keep veggies crisp and chicken juicy.
Prep First: Have all ingredients prepped before cooking — stir fry moves quickly!
Double the Sauce: If you like extra sauce to drizzle over your rice, double the sauce recipe.
Don’t Overcrowd the Pan: Cook chicken in batches if necessary to avoid steaming.
Frequently Asked Questions (FAQs)
Q: Can I use pre-cooked chicken?
A: Yes! Add pre-cooked chicken during the last few minutes, just enough to warm it through with the sauce.
Q: Can I make it gluten-free?
A: Yes! Use gluten-free tamari instead of soy sauce and make sure your oyster/hoisin sauces are labeled gluten-free.
Q: What can I substitute for oyster sauce?
A: You can use more hoisin sauce or a splash of Worcestershire sauce for a similar umami flavor.
Q: Can I use frozen vegetables?
A: Absolutely! Just thaw and drain them well first to prevent too much water from making the stir fry soggy.
Q: How do I store leftovers?
A: Store cooled stir fry in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.
Nutritional Information
Calories: 310 kcal
Protein: 28 g
Fat: 14 g
Saturated Fat: 2 g
Carbohydrates: 18 g
Fiber: 3 g
Sugar: 8 g
Sodium: 690 mg
Cholesterol: 70 mg