Garlic Chicken Stir-Fry with Rice

Save this recipe on:

Tender strips of chicken breast, colorful bell peppers, crisp broccoli, and sweet carrots all come together in a glossy, garlicky stir-fry sauce that’s perfectly savory with just the right kick of heat. Served alongside fluffy white rice, this Garlic Chicken Stir-Fry with Rice is the ultimate weeknight dinner—fast, fresh, and full of flavor.

This dish strikes the perfect balance between vibrant vegetables and protein-packed chicken, coated in a bold garlic sauce that clings to every bite. It’s healthy, satisfying, and tastes like it came straight from your favorite takeout spot—except it’s homemade in under 30 minutes.

---

Why You’ll Love This Garlic Chicken Stir-Fry with Rice

• Fast and Easy: Perfect for busy nights, this dish goes from fridge to table in less than 30 minutes.
• Nutritious and Balanced: Lean protein, fresh veggies, and rice offer a complete, nourishing meal.
• Customizable: Swap in your favorite vegetables or even tofu for a different twist.
• Meal-Prep Friendly: Stores and reheats well for next-day lunches or batch dinners.
• Flavor-Packed: The garlic stir-fry sauce delivers bold flavor without overpowering the natural taste of the veggies and chicken.

---

Preparation Phase & Tools to Use (Essential Tools and Their Importance)

Getting your kitchen prepped for Garlic Chicken Stir-Fry with Rice makes the whole process smoother and more enjoyable. Here’s what you’ll need:

• Wok or Large Skillet: This is the heart of stir-frying. A wok distributes heat evenly and handles high temperatures, allowing quick cooking without overcooking the ingredients. If you don’t have one, a large nonstick skillet works as a great substitute.
• Sharp Chef’s Knife: For cleanly slicing chicken and vegetables into even, bite-sized pieces. This ensures uniform cooking and great presentation.
• Cutting Board: One for meats and one for vegetables, to avoid cross-contamination.
• Mixing Bowls: Useful for marinating the chicken and prepping your stir-fry sauce.
• Rice Cooker or Saucepan: To cook fluffy, perfectly steamed white rice while your stir-fry comes together.
• Tongs or Wooden Spoon: To keep the ingredients moving in the pan without breaking them apart.

Each tool plays a role in speeding up your workflow and improving both the safety and quality of the finished dish.

---

Preparation Tips

• Prep Everything First: Stir-frying happens fast. Chop all your vegetables, slice the chicken, and mix the sauce before turning on the stove.
• Uniform Sizing: Cut your vegetables and chicken into similar sizes for even cooking.
• Marinate the Chicken: Even a 10-minute marinade with soy sauce, garlic, and a bit of cornstarch tenderizes the meat and adds flavor.
• Dry the Veggies: After washing your vegetables, dry them thoroughly. Wet vegetables can create steam in the wok, making them soggy.
• Cook Rice First: Start your rice before stir-frying, so it’s ready to serve hot alongside your dish.
• Use High Heat: Stir-frying is all about quick cooking over high heat to retain texture and color.

---

Ingredients for This Garlic Chicken Stir-Fry with Rice

Here’s everything you’ll need to create this colorful, flavorful stir-fry meal:

For the Stir-Fry:

• 2 large chicken breasts, thinly sliced into strips
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 medium carrot, julienned or thinly sliced
• 1 cup broccoli florets
• 2 green onions, chopped
• 2 tablespoons vegetable oil, for cooking
• Salt and pepper, to taste

For the Garlic Sauce:

• 4 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional for depth)
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch, mixed with 2 tablespoons water (slurry)
• ½ teaspoon chili flakes (adjust to taste)
• ¼ cup chicken broth or water

For Serving:

• 2 cups cooked white rice (jasmine or basmati work best)
• Sesame seeds (optional, for garnish)

This list provides a beautiful mix of flavor, texture, and color—each ingredient playing its role in a balanced, mouthwatering dish.

---

Step 1: Prepare the Ingredients

Start by slicing the chicken breasts into thin strips. Wash and cut all vegetables—bell peppers into strips, carrot into matchsticks, broccoli into small florets, and green onions into pieces. Mince the garlic and set everything in separate bowls for easy access.

---

Step 2: Marinate the Chicken

In a bowl, combine the sliced chicken with 1 tablespoon soy sauce, a pinch of pepper, and 1 teaspoon cornstarch. Toss well and let it sit while you prep the sauce and vegetables—about 10 minutes is perfect.

---

Step 3: Mix the Garlic Stir-Fry Sauce

In a small bowl, whisk together the minced garlic, soy sauce, oyster sauce, hoisin sauce, sesame oil, chili flakes, chicken broth, and the cornstarch slurry (cornstarch + water). Stir until smooth and set aside.

---

Step 4: Cook the Chicken

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry for 4–5 minutes until golden brown and fully cooked. Remove from the pan and set aside.

---

Step 5: Stir-Fry the Vegetables

In the same pan, add another tablespoon of oil. Toss in the carrots and broccoli first, stir-fry for 2 minutes, then add bell peppers. Cook everything together for another 2–3 minutes until vegetables are tender-crisp.

---

Step 6: Combine and Add Sauce

Return the cooked chicken to the pan with the vegetables. Pour the garlic stir-fry sauce over everything and toss well to coat. Stir and cook for another 2–3 minutes until the sauce thickens and everything is glossy and well combined.

---

Step 7: Serve with Rice

Spoon the hot garlic chicken stir-fry over fluffy white rice. Garnish with chopped green onions and sesame seeds, if desired. Serve immediately for the best flavor and texture.

---

Notes

• Adjust Heat to Taste: The chili flakes give a mild kick, but you can reduce or increase based on your spice preference.
• Substitute Sauces: If you don’t have oyster or hoisin sauce, a mix of extra soy sauce and a teaspoon of brown sugar works in a pinch.
• Double the Sauce: Like it saucy? Double the garlic sauce quantities to coat the rice as well.

---

Watch Out for These Mistakes While Cooking

• Overcrowding the Pan: Cooking everything at once will steam instead of stir-fry. Cook the chicken and veggies in batches if needed.
• Undercooking the Chicken: Thin slices cook fast, but always check for doneness—no pink inside, and juices should run clear.
• Soggy Vegetables: Make sure they’re completely dry before stir-frying to keep them crisp.
• Skipping the Cornstarch Slurry: This step is crucial to thicken the sauce properly. Without it, the sauce will be too watery.
• Low Heat Cooking: Stir-frying is meant to be fast and hot. Use high heat to sear and caramelize properly.
• Overcooking Veggies: Stir-fry vegetables should still have some crunch. Don’t let them go limp.
• Using the Wrong Oil: Avoid butter or olive oil for high-heat cooking—vegetable or peanut oil handles stir-fry temperatures better.
• Not Prepping Ahead: Timing is everything in stir-frying. If you’re pausing to chop during cooking, you’re already behind.

---

What to Serve With Garlic Chicken Stir-Fry with Rice?

Garlic Chicken Stir-Fry with Rice is a complete dish on its own, but you can elevate your meal with a few simple sides and pairings that complement its savory, garlicky flavor.

8 Recommendations

1. Cucumber Sesame Salad

A refreshing contrast to the warm stir-fry, this crisp salad with rice vinegar and sesame seeds adds a cool, crunchy balance.

2. Egg Drop Soup

Light and silky, this classic Chinese soup pairs beautifully and won’t overpower the bold garlic flavors.

3. Spring Rolls or Fresh Veggie Rolls

Crunchy and satisfying, they make a perfect appetizer or snack to start the meal.

4. Steamed Dumplings

Soft and savory, dumplings filled with vegetables or pork make for a hearty, comforting side.

5. Stir-Fried Green Beans with Garlic

Double down on garlic with this crisp green bean side that mirrors the flavor of the main dish.

6. Kimchi or Pickled Vegetables

Fermented or tangy pickled sides add zing and cut through the richness of the stir-fry sauce.

7. Mango Sticky Rice (for dessert)

Finish the meal with a sweet and creamy Thai dessert that contrasts beautifully with the garlic-savory profile.

8. Jasmine or Coconut Rice (alternative to plain rice)

If you want a flavor twist, coconut rice adds creaminess, while jasmine rice adds aromatic flair.

---

Storage Instructions

Leftovers of Garlic Chicken Stir-Fry with Rice store beautifully, making it a great meal-prep option.

• Refrigerator: Store in an airtight container for up to 4 days. Keep rice and stir-fry separate if possible for best texture.
• Freezer: Freeze in portioned containers for up to 2 months. Let it cool completely before freezing.
• Reheating: Reheat in a skillet over medium heat with a splash of water or chicken broth to refresh the sauce. Microwave is fine too—heat in 1-minute intervals, stirring in between.

Tip: Avoid refreezing thawed stir-fry, and don’t overheat the vegetables to keep them from getting mushy.

---

Estimated Nutrition (Per Serving – serves 4)

• Calories: 410
• Protein: 32g
• Carbohydrates: 39g
• Fiber: 4g
• Sugars: 6g
• Fat: 15g
• Saturated Fat: 2.5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 70mg
• Sodium: 880mg

Note: Nutrition may vary slightly based on specific ingredient brands and substitutions used.

---

Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add more juiciness and flavor. Just trim excess fat and cook slightly longer to ensure doneness.

2. Is this dish gluten-free?

Not as written, since soy sauce and hoisin sauce usually contain gluten. Use gluten-free versions of these sauces to make it safe.

3. Can I make this vegetarian or vegan?

Yes! Swap chicken for tofu or tempeh, and use vegetable broth instead of chicken broth. Also, skip oyster sauce or use a vegan alternative.

4. What’s the best way to reheat without drying it out?

A skillet with a splash of water or broth works best to refresh the sauce. Heat just until warm to avoid overcooking the chicken and veggies.

5. Can I use frozen vegetables?

You can, but make sure to thaw and pat them dry first. Fresh vegetables hold their texture better during stir-frying.

6. How can I make the sauce spicier?

Increase the chili flakes, or stir in a dash of sriracha, chili oil, or a sliced red chili for a fiery kick.

7. Can I meal prep this dish for the week?

Definitely! Cooked stir-fry and rice keep well for 4 days in the fridge. Store in airtight containers and reheat as needed.

8. What kind of rice works best?

Jasmine rice is ideal for its aroma and fluffiness. Basmati or short-grain white rice also work well—just avoid sticky sushi rice.

---

Conclusion

Garlic Chicken Stir-Fry with Rice is everything you want in a quick, wholesome meal—fast, colorful, and packed with bold flavor. Whether you’re feeding a busy family or prepping lunches for the week, this dish brings a satisfying balance of protein, veggies, and irresistible garlic sauce to your table in under 30 minutes.

The beauty of stir-fry is its flexibility—so don’t hesitate to make it your own with different vegetables, proteins, or spice levels. Once you master the basics, this will become one of your go-to dinner solutions that beats takeout any night of the week.

---

Print

Save this recipe on: