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
Scale
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.
