If you’re craving a vibrant, mouthwatering meal that hugs your taste buds with savory garlic and bursts of fresh vegetables, you’ll absolutely adore this Garlic Chicken Stir-Fry with Colorful Vegetables and Rice Recipe. It’s a perfect harmony of tender chicken, crisp bell peppers in three dazzling colors, broccoli, and julienned carrots all coming together in a garlicky sauce that’s both simple and bursting with flavor. Plus, when served over fluffy white rice, it becomes a soul-satisfying dish you’ll want to make again and again. This recipe is quick enough for weeknights but impressive enough to share with friends and family anytime.
Ingredients You’ll Need
Each ingredient in this Garlic Chicken Stir-Fry with Colorful Vegetables and Rice Recipe plays its own starring role, creating a balance of texture, color, and taste that makes every bite a delight. From the lean slices of chicken breast to the crunchy trio of bell peppers, everything is straightforward yet essential.
- Chicken breast: Thinly sliced for quick cooking and tender bites.
- Red, yellow, and green bell peppers: Provide vibrant color and sweet crunch that brighten the dish.
- Broccoli florets: Add a nutritious, slightly earthy contrast and great texture.
- Carrot, julienned: Offers a subtle sweetness and fun slender crunch.
- Fresh garlic, minced: The aromatic heart of the dish, infusing everything with bold flavor.
- Green onions, chopped: Give a fresh, mild onion finish and a pop of green.
- Soy sauce: Brings savory umami depth to the stir-fry.
- Oyster sauce: Adds a rich, slightly sweet and salty complexity.
- Sesame oil: Just a touch to impart that nutty, toasted note that rounds out the flavors.
- Cornstarch: Used to tenderize the chicken and help create a velvety sauce.
- Vegetable oil: Perfect for a high-heat sear without overpowering the dish.
- Cooked white rice: The perfect fluffy base for soaking up all those mouthwatering juices.
How to Make Garlic Chicken Stir-Fry with Colorful Vegetables and Rice Recipe
Step 1: Prepare Your Ingredients
Start by slicing the chicken breast into thin pieces so they cook evenly and stay tender. Then slice the red, yellow, and green bell peppers to add that beautiful rainbow effect. Julienne the carrot for slender strips that stir-fry quickly alongside the broccoli florets. Don’t forget to mince the garlic and chop the green onions – these add fragrant punches of flavor later on. Having everything prepped before cooking makes the stir-fry a breeze to whip up.
Step 2: Marinate the Chicken
In a bowl, toss the thin chicken slices with one tablespoon of cornstarch and one tablespoon of soy sauce. This combo not only flavors the chicken but helps to create a silky coating when cooked, locking in moisture for juicy bites in every forkful.
Step 3: Cook the Chicken
Heat two tablespoons of vegetable oil in a large skillet or wok over medium-high heat. When the oil shimmers, add the chicken in a single layer and sear it until golden brown and fully cooked through. This step ensures the meat has a beautiful texture with a slight crust, making it irresistible. Once done, remove the chicken from the pan and set it aside for the next stage.
Step 4: Stir-Fry the Vegetables
Using the same skillet, quickly sauté the minced garlic for about 30 seconds to release its aromatic oils. Then add the julienned carrots, sliced bell peppers, and broccoli florets. Stir-fry these together for 3 to 4 minutes until the vegetables are wonderfully crisp-tender — still bright and a little crunchy, which adds delightful texture contrast in the final dish.
Step 5: Combine Chicken and Sauce
Return the cooked chicken to the skillet with the vegetables. Pour in the remaining soy sauce, oyster sauce, and the teaspoon of sesame oil. Stir everything well so the sauce evenly coats every piece of chicken and vegetable, creating that signature glossy stir-fry magic.
Step 6: Finish with Green Onions
Toss in the chopped green onions and stir briefly to combine. This last addition brings a fresh, mild onion flavor and a pop of green color that elevates the dish visually and taste-wise. Once mixed, remove the pan from heat — everything is ready!
Step 7: Serve Over Rice
Grab some scoops of fluffy white rice and plate the steaming hot garlic chicken stir-fry on top or alongside. The rice is perfect for absorbing every bit of that flavorful garlic and oyster-infused sauce, making each forkful a full-bodied experience you’ll savor.
How to Serve Garlic Chicken Stir-Fry with Colorful Vegetables and Rice Recipe
Garnishes
For a finishing touch, sprinkle toasted sesame seeds over the top or add an extra handful of freshly chopped green onions. These small garnishes add both earthy crunch and a fresh brightness that heighten the overall flavor profile.
Side Dishes
This Garlic Chicken Stir-Fry with Colorful Vegetables and Rice Recipe shines as a complete meal on its own, but you can round it out with a light cucumber salad or a bowl of miso soup for added freshness and warmth. A small side of steamed edamame also pairs nicely and adds protein.
Creative Ways to Present
Try serving the stir-fry family-style straight from the wok for a casual, joyful meal experience, or plate it elegantly with a neat rice mound and artfully arranged vegetables for a dinner party. You can even wrap fillings in crisp lettuce leaves for a fun finger-food variation that kids and grown-ups will love.
Make Ahead and Storage
Storing Leftovers
Any leftovers of this Garlic Chicken Stir-Fry with Colorful Vegetables and Rice Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually meld more after a day, making it a perfect meal prep option!
Freezing
While it’s best enjoyed fresh, you can freeze the stir-fry in a sealed freezer-safe container for up to 2 months. To retain the best texture, slightly undercook the vegetables during the initial cooking if you plan to freeze it.
Reheating
Reheat leftovers gently in a skillet over medium heat to revive the crispness of the vegetables and warm the chicken evenly. Add a splash of water or soy sauce if needed to keep everything moist and flavorful.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs bring a slightly richer flavor and stay juicy even if cooked a little longer, making them a fantastic alternative in this Garlic Chicken Stir-Fry with Colorful Vegetables and Rice Recipe.
What if I don’t have oyster sauce?
If oyster sauce isn’t on hand, you can substitute with hoisin sauce or a mixture of soy sauce and a small amount of brown sugar to achieve a similar balance of sweet and savory.
Can this recipe be made vegetarian?
Yes! Swap the chicken for tofu or tempeh, and replace oyster sauce with mushroom soy sauce or a vegetarian stir-fry sauce to keep the hearty, savory vibe intact.
How can I make the dish spicier?
Add sliced fresh chili peppers or a drizzle of chili garlic sauce when stir-frying the vegetables to give this recipe a flavorful kick without overpowering the garlic and vegetable freshness.
Is it better to cook the rice fresh or use leftover rice?
Using day-old leftover rice often works best for stir-fries because it’s drier and prevents the dish from becoming too mushy. However, freshly cooked rice also works well if cooled slightly before serving.
Final Thoughts
There’s something truly special about the vibrant colors and satisfying flavors in this Garlic Chicken Stir-Fry with Colorful Vegetables and Rice Recipe. It’s a dish that’s both a joy to make and a delight to eat, whether for a quick family dinner or a casual gathering. Once you try it, it will surely become one of your favorite go-to recipes, bringing warmth, color, and bold garlic goodness to your table again and again.
Print
Garlic Chicken Stir-Fry with Colorful Vegetables and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
This Garlic Chicken Stir-Fry with Rice is a vibrant, quick, and flavorful dish combining tender chicken breast with fresh bell peppers, broccoli, and carrots in a savory garlic soy sauce. Perfect for a nutritious weeknight dinner, it delivers a delicious balance of protein and vegetables served over fluffy white rice.
Ingredients
Chicken and Marinade
- 1 lb chicken breast, thinly sliced
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
Vegetables and Aromatics
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1 large carrot, julienned
- 4 cloves garlic, minced
- 2 green onions, chopped
Sauce and Cooking Oils
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil (for cooking)
Serving
- 3 cups cooked white rice
Instructions
- Prepare Ingredients: Slice the chicken breast, bell peppers, carrot, and broccoli into thin, bite-sized pieces. Mince the garlic cloves and chop the green onions finely.
- Marinate Chicken: Toss the sliced chicken with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce to coat evenly and help tenderize the meat.
- Cook Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and sear it until golden brown and fully cooked through, about 5–6 minutes. Remove the chicken from the pan and set aside.
- Sauté Vegetables and Garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the julienned carrot, sliced bell peppers, and broccoli florets. Stir-fry these vegetables for 3–4 minutes until they are crisp-tender but still retain their vibrant color and texture.
- Add Chicken and Sauce: Return the cooked chicken to the skillet. Pour in the remaining 2 tablespoons soy sauce, 2 tablespoons oyster sauce, and 1 teaspoon sesame oil. Stir thoroughly so all the ingredients are evenly coated with the savory sauce.
- Finish with Green Onions: Toss in the chopped green onions and stir briefly to combine. Remove the skillet from the heat immediately to keep the vegetables crisp and the flavors fresh.
- Serve: Spoon the hot garlic chicken stir-fry over 3 cups of cooked white rice and serve immediately for a wholesome, satisfying meal.
Notes
- For a gluten-free version, substitute soy sauce with tamari and ensure oyster sauce is gluten-free or replace with a gluten-free alternative.
- Use chicken thighs instead of breast for a juicier dish.
- Add chili flakes or sliced fresh chili for a spicy kick.
- Vegetables can be varied based on availability; snap peas or baby corn also work well.
- To save time, use pre-cut stir-fry vegetable mixes from the supermarket.
- Leftovers keep well refrigerated for up to 2 days.
