This dish for garlic chicken stir fry may be prepared in less than half an hour! In order to avoid being tempted to drive through, I love to make quick dinners on hectic nights. It’s also so delicious that you’ll fall in love with this stir-fried chicken with garlic sauce at first mouthful.


This garlic chicken stir fry is a quick and easy dinner that’s perfect for those busy weeknights. Cubes of chicken are cooked with colorful veggies and tossed in a flavorful garlic sauce for a meal that’s way better than take out!


When I am looking for a speedy dinner, I often turn to stir fry. It’s so easy to make and super versatile. It is fast and easy and curbs that temptation to hit the drive-thru. Stir fry is also a guarantee that I can get my kids to eat their vegetables. They love the combination of chicken and sauce. It is always a meal I can count on to feed the masses and they will leave the table with full bellies and smiles.

This incredible garlic chicken stir fry features diced chicken and mixed vegetables in a garlic sauce. This dish is definitely for garlic lovers – there are four cloves of it in the recipe! If you prefer a milder garlic flavor, you can easily cut down to 2-3 cloves and it will still be flavorful. I feel the 4 cloves are just the right amount without overdoing it however, give it a try, you will love it. The whole family will love this stir fry, and you’ll love how quick it is to mak



  1. 1 lb. Boneless skinless chicken breast cut into cubes
  2. 1 tbsp + 1 tsp Olive oil divided
  3. 1 Yellow bell pepper sliced
  4. 1 c Sliced mushrooms
  5. 2-3 c Broccoli Florets
  6. 4 Cloves garlic minced
  7. Salt and pepper to taste
  8. 1 tbsp Soy sauce
  9. ¾ c. Chicken broth
  10. 1 ½ tsp Sugar
  11. 2 tsp Sesame oil
  12. 2 tsp Cornstarch

How To Make Garlic Chicken Stir Fry:

  1. Heat 1 tbsp of olive oil in a skillet over medium-high heat.
  2. Add the broccoli, sliced mushrooms and yellow bell pepper to the heated skillet, and cook for 5-6 minutes until the vegetables begin to become tender. Remove the vegetables, cover them and set aside for later.
  3. Place one teaspoon of olive oil in the heated skillet, and add the chicken breast pieces. Cook until the chicken is no longer pink in the center and cooked through. Add salt and pepper to taste.
  4. Mix the vegetables back into the skillet.
  5. In a separate bowl, combine the soy sauce, sugar, chicken broth, sesame oil and cornstarch, and mix well.
    Pour the sauce over the chicken and vegetables in the skillet, and stir to coat. Cook for 2-3 minutes until everything is coated well and the sauce has thickened.
  6. Serve over white rice if you desire



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