Name: Garlic Chicken Stir-Fry with Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless skinless chicken breast; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 teaspoon cornstarch; 1 tablespoon sesame oil; 2 tablespoons vegetable oil (for stir-frying); 3 cloves garlic, minced; 1 cup broccoli florets; 1 cup sliced bell peppers (mixed colors); 1 medium carrot, thinly sliced; 2 green onions, chopped; 2 cups cooked white rice; 2 tablespoons water (for sauce mixture); Salt and black pepper to taste

I love a meal that feels both nourishing and packed with flavor, and that’s exactly what this Garlic Chicken Stir-Fry with Rice delivers. Every bite brings together the tenderness of juicy chicken, the crunch of colorful bell peppers and broccoli, and the bold punch of a rich garlic-soy sauce that wraps everything in a savory glaze. It’s the kind of dish I turn to when I want something quick, healthy, and deeply satisfying after a long day.

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What makes this recipe so special to me is how flexible and foolproof it is. Whether I’m clearing out the fridge or planning a proper weeknight dinner, this stir-fry adapts beautifully. I can load it up with extra veggies, tweak the sauce depending on my mood, or pair it with noodles instead of rice. It’s a real go-to in my kitchen – fresh, simple, and always delicious.

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

Fast and fuss-free: Done in under 30 minutes – perfect for weeknights.
Loaded with flavor: The garlic sauce packs a bold, savory punch.
Healthy and colorful: Full of fresh vegetables and lean protein.
Customizable: Easy to switch up veggies, spice level, or even the grain.
Crowd-pleaser: A family favorite that works for meal prep or a casual dinner with friends.

What Kind of Chicken Should I Use?

For this Garlic Chicken Stir-Fry with Rice, I prefer using boneless, skinless chicken breast because it cooks quickly and stays juicy when stir-fried over high heat. However, chicken thighs are also a great option—they’re slightly more forgiving if overcooked and add a bit more richness due to their higher fat content. Just make sure to cut the chicken into uniform, bite-sized strips so it cooks evenly.

If you’re in a rush or want to save time, you can also use pre-cooked rotisserie chicken. Just toss it into the pan toward the end to warm through in the garlic sauce. It won’t absorb flavor as deeply as raw chicken, but it still makes for a delicious shortcut.

Options for Substitutions

Don’t be afraid to personalize this dish. Here are a few swaps that work beautifully:

Vegetables: No bell peppers or broccoli? Use snow peas, mushrooms, zucchini, or green beans instead. This stir-fry loves variety.
Protein: Not into chicken? Try shrimp, tofu, or even thinly sliced beef or pork.
Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Spicy Kick: Add a teaspoon of chili garlic sauce or sprinkle in red pepper flakes for extra heat.
Low-Carb Option: Serve it over cauliflower rice or stir-fried cabbage instead of white rice.

This recipe is incredibly versatile—feel free to get creative with what you have on hand.

Ingredients for This Garlic Chicken Stir-Fry with Rice

Chicken breast – Lean and tender, it soaks up the garlic sauce beautifully while cooking quickly in the pan.
Bell peppers (red, yellow, green) – These add vibrant color, crunch, and a touch of sweetness to balance the savory garlic sauce.
Carrots – Their natural sweetness complements the bold flavors and adds another layer of texture.
Broccoli florets – For freshness, nutrition, and that perfect stir-fry bite.
Green onions – Added at the end for a fresh, aromatic finish and light oniony bite.
Garlic – The star flavor in the sauce, it brings that bold, irresistible base.
Soy sauce – Salty, umami-rich, and essential for the stir-fry flavor.
Oyster sauce – Adds depth and a slightly sweet undertone to the sauce.
Cornstarch – Used to thicken the sauce and also coat the chicken for that lightly crisp exterior.
Sesame oil – A drizzle at the end enhances the aroma with a toasty, nutty finish.
Cooked white rice – The perfect base to soak up all that garlicky goodness.

Each ingredient plays its part in balancing flavor, texture, and color—resulting in a stir-fry that’s both beautiful and delicious.

Step 1: Prepare the Ingredients

Start by slicing the chicken breast into thin, even strips. Chop your vegetables—bell peppers, carrots, broccoli, and green onions—so they’re ready to go. Mince the garlic and keep it close; things move quickly once you start cooking.

Step 2: Make the Sauce

In a small bowl, mix together soy sauce, oyster sauce, a splash of water, and a teaspoon of cornstarch. Stir until smooth. This sauce will coat everything in that rich, garlicky glaze.

Step 3: Cook the Chicken

Heat a bit of oil in a large skillet or wok over medium-high heat. Add the chicken, season lightly with salt and pepper, and stir-fry until golden brown and cooked through—about 5–6 minutes. Remove the chicken and set aside.

Step 4: Stir-Fry the Vegetables

In the same pan, add a touch more oil if needed. Stir-fry the broccoli, carrots, and bell peppers for 3–4 minutes until they’re crisp-tender but still vibrant. Toss in the minced garlic during the last minute so it doesn’t burn.

Step 5: Combine Everything

Return the cooked chicken to the pan, pour in the sauce, and toss everything together. Let it simmer for a minute or two until the sauce thickens and clings to the chicken and veggies.

Step 6: Finish and Serve

Turn off the heat and stir in the chopped green onions and a small drizzle of sesame oil. Serve hot over a bed of freshly cooked white rice.

How Long to Cook the Garlic Chicken Stir-Fry with Rice

The total cook time for this dish is about 15 minutes, depending on your stove heat and prep speed. Here’s the general breakdown:

Chicken: 5–6 minutes to brown and cook through.
Vegetables: 3–4 minutes for a crisp-tender texture.
Sauce thickening and finishing: 2–3 minutes tops.

With the rice pre-cooked, you can have everything on the table in under 30 minutes—prep included.

Tips for Perfect Garlic Chicken Stir-Fry with Rice

High heat is your friend: Stir-frying requires fast cooking over high heat. Use a wok or large skillet that retains heat well.
Prep everything ahead: Stir-frying moves fast. Having everything chopped and ready ensures nothing overcooks or burns.
Don’t overcrowd the pan: Cook chicken in batches if needed to get a good sear instead of steaming it.
Garlic goes in late: Add garlic toward the end of stir-frying the veggies so it stays fragrant and doesn’t burn.
Taste and adjust: Feel free to tweak the sauce—add more soy for salt, a splash of vinegar for tang, or a pinch of sugar for balance.

A bit of care and heat control turns this simple stir-fry into something truly special.

Watch Out for These Mistakes While Cooking

Skipping the prep: Stir-frying is fast-paced, so if your ingredients aren’t chopped and ready, you might burn something while scrambling.
Overcrowding the pan: Too much chicken or veggies at once lowers the heat and causes steaming instead of searing.
Cooking garlic too early: Garlic burns quickly. Add it toward the end of cooking the vegetables for best flavor.
Overcooking the vegetables: Stir-fry veggies should still have a bite—bright and crisp, not limp.
Not thickening the sauce: Cornstarch helps the sauce cling to the ingredients. Skip it, and the stir-fry will be watery.

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

Steamed Dumplings

A few vegetable or chicken dumplings on the side make for a fun, Asian-inspired combo.

Miso Soup

Light and savory, it’s a great way to start the meal without overpowering the stir-fry.

Cucumber Salad

A cool, tangy cucumber salad adds freshness and contrast to the warm, garlicky dish.

Egg Rolls

Crispy on the outside and packed with flavor, they pair perfectly with the rice and stir-fry.

Pickled Vegetables

Something pickled—like kimchi or pickled daikon—brings a punchy brightness to balance the dish.

Jasmine or Brown Rice

If you want variety, jasmine rice adds fragrance, and brown rice brings nutty depth and extra fiber.

Stir-Fried Noodles

Swap the rice or add a small portion of soy-sesame noodles for an extra hearty option.

Green Tea

A simple, cleansing drink that helps round out the flavors of the meal.

Storage Instructions

Leftovers of this Garlic Chicken Stir-Fry with Rice keep really well, making it ideal for meal prep. Let the stir-fry cool completely before storing:

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in single portions for up to 2 months. Let thaw overnight in the fridge before reheating.
Reheating: Warm in a skillet over medium heat with a splash of water or in the microwave in 1-minute bursts, stirring in between to avoid drying out the chicken or rice.

Just be sure not to overheat or the veggies may go mushy.

Estimated Nutrition (Per Serving)

Please note this is an estimate and may vary based on the exact ingredients used:

Calories: 410
Protein: 35g
Carbohydrates: 42g
Fat: 13g
Saturated Fat: 2g
Sugar: 5g
Fiber: 4g
Sodium: 870mg
Cholesterol: 75mg

This dish offers a balanced plate with lean protein, fiber-rich veggies, and satisfying carbs—all wrapped in bold flavor.

Frequently Asked Questions

What cut of chicken works best for stir-fry?

Boneless, skinless chicken breast or thighs both work well. Thighs are juicier, while breasts are leaner and quicker to cook.

Can I use frozen vegetables?

Yes! Just thaw them first and pat dry to avoid excess water in the stir-fry. Frozen stir-fry blends can be a big time-saver.

How do I keep the chicken tender?

Slice it thinly, cook over high heat, and don’t overcrowd the pan. Marinating in a bit of soy sauce and cornstarch also helps with tenderness and browning.

Is it okay to skip the oyster sauce?

You can. The dish will still be tasty with just soy sauce, though you might miss the deeper umami flavor. Add a pinch of brown sugar or a splash of hoisin sauce as a backup.

What type of rice should I use?

White jasmine rice is ideal for its aroma and fluffiness, but you can also use basmati, brown rice, or even cauliflower rice for a low-carb version.

Can I make it spicy?

Absolutely. Add chili flakes, sriracha, or a spoonful of chili garlic sauce to the stir-fry for a nice heat kick.

Do I need a wok?

A wok is great, but any large skillet will work as long as it gets hot enough and gives the ingredients space to cook quickly.

Can this be made vegetarian?

Definitely. Swap the chicken for tofu or tempeh, and use vegetarian oyster sauce or skip it entirely for a plant-based version.

Conclusion

This Garlic Chicken Stir-Fry with Rice is everything I want in a weeknight dinner: fast, fresh, flexible, and full of flavor. It’s a reliable go-to that never feels boring, and I love how easy it is to adapt to whatever I have in my fridge. Whether you’re new to stir-frying or a seasoned pro, this dish always delivers big, satisfying flavor without the stress. Once you’ve made it once, you’ll probably be adding it to your regular dinner rotation—just like I did.