Name: Garlic Chicken Stir Fry with Rice and Broccoli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb boneless, skinless chicken breast, thinly sliced; 2 cups broccoli florets; 1 red bell pepper, thinly sliced; 3 cloves garlic, minced; 3 tablespoons soy sauce; 1 tablespoon honey (or brown sugar); 1 teaspoon cornstarch; 2 tablespoons olive oil (or sesame oil); 3 cups cooked white rice; Optional: chopped green onions or parsley for garnish

I love a good stir fry—fast, flavorful, and filled with vibrant veggies. This Garlic Chicken Stir Fry with Rice and Broccoli is one of those dishes I turn to when I want something healthy yet deeply satisfying. It’s got everything: tender chicken breast, crisp-tender broccoli, slivers of red pepper for color and crunch, and a garlicky sauce that clings to everything just right.

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What I enjoy most about this recipe is how quick it is to make. It fits perfectly into a busy weeknight schedule and still feels like a wholesome, homemade meal. Pair it with fluffy jasmine rice or brown rice, and you’ve got a complete dinner in under 30 minutes.

Why You’ll Love This Garlic Chicken Stir Fry

Fast and Easy: You can prep and cook this in under half an hour.
Healthy & Filling: Loaded with lean protein and fiber-rich veggies.
One Pan Wonder: Fewer dishes, more convenience.
Customizable: Works well with whatever vegetables you have on hand.
Flavor-Packed: Thanks to fresh garlic and a savory stir fry sauce.

What Kind of Chicken Should I Use for Garlic Chicken Stir Fry?

Boneless, skinless chicken breasts are my go-to for this recipe. They cook quickly, stay lean, and absorb the sauce beautifully. If you prefer something more tender and flavorful, boneless chicken thighs work just as well. Just be sure to slice the chicken thinly against the grain for the best texture and quicker cooking.

You can also use pre-cooked chicken if you’re really in a rush—just make sure it’s not overly seasoned so it doesn’t compete with the stir fry sauce. Leftover roasted chicken can be a great shortcut.

Options for Substitutions

Don’t be afraid to make this dish your own. Here are a few smart swaps:

Protein: Try tofu, shrimp, or thinly sliced beef if you’re out of chicken.
Vegetables: Swap in snow peas, carrots, zucchini, or mushrooms depending on what’s in your fridge.
Rice: White jasmine rice is classic, but brown rice, quinoa, or cauliflower rice also work well.
Sauce: A simple mix of soy sauce, garlic, and a bit of honey does wonders, but feel free to add hoisin or oyster sauce for depth.
Heat: Add a pinch of red pepper flakes or a squirt of sriracha if you like it spicy.

Ingredients for this Garlic Chicken Stir Fry

Each ingredient in this stir fry plays a specific role, balancing flavor, texture, and color:

Chicken Breast: The star protein—lean, quick-cooking, and it soaks up the garlic sauce like a sponge.
Broccoli Florets: Adds crunch and color, and holds up well to high-heat stir frying.
Red Bell Pepper: Sweetness and vibrant color to contrast the green broccoli.
Garlic: The soul of this dish—fragrant, bold, and aromatic.
Soy Sauce: Salty and savory, it forms the base of the stir fry sauce.
Honey or Brown Sugar: Just a hint of sweetness to balance the salty soy sauce.
Cornstarch: Helps thicken the sauce so it clings perfectly to every bite.
Olive Oil or Sesame Oil: Used for cooking, and adds richness and a touch of flavor.
Cooked White Rice: The foundation that soaks up all the juicy, garlicky goodness.

Step 1: Prep the Ingredients

Start by slicing the chicken breast into thin strips—this helps them cook quickly and evenly. Cut the broccoli into small florets and slice the red bell pepper into thin strips. Mince the garlic finely and set everything aside in separate bowls.

Step 2: Make the Stir Fry Sauce

In a small bowl, whisk together soy sauce, honey (or brown sugar), minced garlic, and a teaspoon of cornstarch. This simple mixture is the flavor powerhouse of the dish. Set it aside so it’s ready when you need it.

Step 3: Cook the Chicken

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced chicken in a single layer and sear until golden on both sides—about 4-5 minutes total. Once it’s cooked through, remove it from the pan and set it aside.

Step 4: Stir Fry the Vegetables

Add a little more oil to the same pan if needed. Toss in the broccoli and red bell pepper. Stir fry for about 3–4 minutes, or until the vegetables are crisp-tender and slightly charred at the edges.

Step 5: Combine and Sauce It

Return the cooked chicken to the pan with the vegetables. Pour the sauce over everything and toss quickly to coat. Let it cook for 1–2 more minutes, until the sauce thickens and clings to the chicken and veggies.

Step 6: Serve

Spoon the stir fry over a bed of hot cooked rice. Garnish with chopped parsley or green onions for a fresh finish.

How Long to Cook Garlic Chicken Stir Fry

This entire stir fry can be made in about 25 minutes total:

Chicken: 4–5 minutes, depending on thickness
Vegetables: 3–4 minutes for a tender-crisp texture
Sauce Simmering: Just 1–2 minutes to thicken

Prep ahead of time, and the cooking goes lightning fast—ideal for weeknight meals.

Tips for Perfect Garlic Chicken Stir Fry

Slice Chicken Evenly: Thin, uniform strips help prevent overcooking and ensure juicy bites.
High Heat is Key: Use medium-high to high heat to get that signature stir-fry sear and vibrant veggies.
Don’t Overcrowd the Pan: Cook chicken in batches if necessary so it browns instead of steams.
Fresh Garlic Only: Skip the jarred stuff—freshly minced garlic gives the best punch of flavor.
Add Sauce Last: Toss in the sauce at the end to prevent burning and keep it glossy.
Use a Wok If You Have One: Its shape distributes heat better, but a large skillet works fine too.

Watch Out for These Mistakes While Cooking

Overcooking the Chicken: Thin slices cook fast—go past the mark, and they’ll dry out. Remove from the pan as soon as they’re done.
Soggy Vegetables: Stir frying is all about heat and speed. If your veggies are limp, the pan may not be hot enough.
Skipping the Cornstarch: It might seem minor, but it’s what gives the sauce that beautiful cling and texture.
Using Too Much Sauce: This dish doesn’t need to swim—just coat. Add gradually and adjust to taste.
Crowding the Pan: Leads to steaming instead of searing. Use a wide pan and cook in batches if needed.

What to Serve With Garlic Chicken Stir Fry?

Steamed Jasmine Rice

The most classic pairing—it absorbs the garlicky sauce perfectly.

Brown Rice

A nuttier, fiber-rich option if you’re looking for something more wholesome.

Cauliflower Rice

Low-carb and light, yet still satisfying with all the flavor from the stir fry.

Egg Rolls or Spring Rolls

Crispy and filled with veggies or shrimp—great for contrast in texture.

Cucumber Salad

Cool, crunchy, and refreshing—balances out the warm and savory stir fry.

Miso Soup

A light side that adds umami without overwhelming the dish.

Stir Fried Noodles

Skip the rice and serve the chicken over lo mein or rice noodles for a change.

Pineapple Chunks or Mango Salad

A touch of sweetness on the side makes this feel like a takeout feast.

Storage Instructions

Leftovers store beautifully and make for a quick next-day lunch.

Refrigerator: Store in an airtight container for up to 4 days. Keep the rice and stir fry in separate containers if possible to prevent sogginess.
Freezer: You can freeze the chicken and veggie stir fry (without the rice) for up to 2 months. Reheat straight from frozen or thaw overnight in the fridge.
Reheating: Warm in a skillet over medium heat with a splash of water to rehydrate the sauce. Microwave works too, but stir halfway for even heating.

Estimated Nutrition (Per Serving)

These values are based on standard portions and ingredients:

Calories: ~390
Protein: 32g
Carbohydrates: 35g
Fat: 14g
Saturated Fat: 2g
Fiber: 4g
Sugars: 8g
Sodium: 780mg

These numbers will vary depending on the brand of sauces and specific cuts of chicken used, but overall it’s a wholesome and balanced meal.

Frequently Asked Questions

What’s the best cut of chicken for stir fry?

Boneless, skinless chicken breast is lean and quick-cooking, but boneless chicken thighs are juicier and more forgiving if slightly overcooked. Either works great depending on your preference.

Can I use frozen vegetables?

Yes, just thaw and drain them first. Frozen broccoli and bell peppers are convenient, though fresh will give a better texture when stir fried.

How can I make it spicier?

Add red pepper flakes, sliced fresh chili, or a dash of sriracha to the sauce. You can also drizzle chili oil on top just before serving.

Can I prepare this in advance?

Absolutely! You can slice the chicken and veggies, and make the sauce ahead of time. Store everything separately in the fridge and cook when ready—ideal for meal prep.

What if I don’t have cornstarch?

Arrowroot powder or tapioca starch are great substitutes. You can also skip it, but the sauce will be thinner and won’t coat the stir fry as nicely.

Can I make this dish gluten-free?

Yes—use gluten-free soy sauce (like tamari or coconut aminos), and double-check all other ingredients to ensure they’re gluten-free.

Should I cook the rice before or during the stir fry?

Start the rice first—it typically takes 15-20 minutes to cook. That way, everything finishes around the same time and dinner is on the table faster.

Is this dish good for kids?

It’s fantastic for kids! The garlic flavor is mild, the veggies are colorful, and the sweetness in the sauce makes it extra appealing.

Conclusion

Garlic Chicken Stir Fry with Rice and Broccoli is one of those dependable recipes I keep returning to. It’s fast, versatile, and always hits the spot. Whether you’re feeding a family, cooking solo, or prepping for the week, it delivers on flavor and comfort without a lot of fuss. Once you try it, I bet it’ll earn a regular spot in your dinner rotation too.