This Garlic Chicken Stir-Fry with Rice is a flavorful and easy-to-make dish that’s perfect for a quick weeknight dinner. With tender chicken pieces, crisp vegetables, and a savory garlic sauce, this stir-fry is both satisfying and delicious. The combination of seasoned chicken and sautéed veggies served over fluffy rice makes for a balanced and hearty meal. Plus, it’s customizable, allowing you to add your favorite veggies or protein!
Why You’ll Love This Recipe
This recipe is not only delicious but also incredibly versatile. It’s a one-pan meal that’s quick to prepare, making it a great option for busy weeknights. The garlic sauce adds a depth of flavor, and the chicken remains juicy while the vegetables retain their crunch. You can also adjust the recipe to suit your dietary preferences by swapping out vegetables or using a different type of rice. It’s simple, packed with flavor, and great for meal prepping!
Ingredients
- 1 lb chicken breast, sliced into thin strips
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cups cooked rice (preferably jasmine or basmati)
- Salt and pepper to taste
- 1 tablespoon sesame seeds (optional for garnish)
- 2 green onions, chopped (optional for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat a large skillet or wok over medium-high heat and add the olive oil.
- Once the oil is hot, add the chicken strips to the skillet and cook until browned on both sides, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the sliced bell peppers, zucchini, and onion. Stir-fry for 3-4 minutes until the vegetables are just tender but still crisp.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
- In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, and sesame oil.
- Return the chicken to the skillet and pour the sauce over the chicken and vegetables. Stir to coat everything evenly.
- Cook for another 2-3 minutes until everything is heated through and the sauce has thickened slightly.
- Serve the stir-fry over a bed of cooked rice. Garnish with sesame seeds and chopped green onions if desired.
Servings and timing
This recipe serves 4 people and takes approximately 25-30 minutes to prepare and cook.
Variations
- Vegetarian option: Replace the chicken with tofu or tempeh for a plant-based version.
- Add more veggies: Feel free to include other vegetables like broccoli, snap peas, or mushrooms.
- Use a different protein: Swap out the chicken for shrimp, beef, or pork.
- Spicy version: Add red pepper flakes or a chopped chili to the sauce for an extra kick.
Storage/reheating
Store any leftover stir-fry in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat for 5-7 minutes or microwave it for 1-2 minutes until heated through. You may need to add a splash of water or soy sauce to keep the stir-fry from drying out.
FAQs
Can I use frozen vegetables for this recipe?
Yes, frozen vegetables can be used in place of fresh vegetables. Just be sure to thaw and drain them before adding them to the skillet.
What type of rice should I use for this stir-fry?
Jasmine or basmati rice works best for stir-fry because of its light and fluffy texture. However, you can use any rice you prefer.
How do I know when the chicken is fully cooked?
The chicken should be browned on the outside and reach an internal temperature of 165°F. If you don’t have a thermometer, the chicken should no longer be pink in the center.
Can I make this recipe gluten-free?
Yes, you can make it gluten-free by using tamari instead of soy sauce and ensuring that the oyster sauce is gluten-free.
Can I prepare this stir-fry ahead of time?
Yes, you can prep the chicken and vegetables ahead of time and store them in the fridge. The stir-fry can be quickly cooked when you’re ready to eat.
How can I make this stir-fry spicier?
To make the stir-fry spicier, add crushed red pepper flakes, sriracha sauce, or a chopped chili to the garlic sauce.
Can I use chicken thighs instead of chicken breasts?
Yes, you can use boneless, skinless chicken thighs instead of chicken breasts. Just be sure to adjust the cooking time as they may take a bit longer to cook through.
How can I make this recipe lower in calories?
To lower the calorie count, you can use less oil for stir-frying and opt for cauliflower rice instead of regular rice.
Can I add nuts to this stir-fry?
Yes, adding cashews or almonds can give your stir-fry an extra crunch and flavor boost.
What other sauces can I use for stir-fry?
You can use hoisin sauce, teriyaki sauce, or even a combination of soy sauce and garlic chili sauce for a different flavor profile.
Conclusion
This Garlic Chicken Stir-Fry with Rice is a simple and satisfying meal that’s packed with flavor and nutrients. Whether you’re looking for a quick weeknight dinner or a customizable dish to suit your preferences, this stir-fry is sure to please. It’s easy to prepare, full of vibrant vegetables, and comes together in just 30 minutes, making it a perfect choice for busy days.
Print
Garlic Chicken Stir-Fry with Rice
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 4 servings
- Category: Main Course, Dinner
- Method: Stir-Frying
- Cuisine: Asian-American
- Diet: Gluten Free
Description
This Garlic Chicken Stir-Fry with Rice is a quick, flavorful, and healthy meal that’s perfect for busy weeknights. Tender chicken, crisp vegetables, and a savory garlic sauce served over fluffy rice make for a satisfying and balanced dish. Easily customizable with your favorite veggies or protein, this stir-fry is a versatile and delicious option for any meal.
Ingredients
- 1 lb chicken breast, sliced into thin strips
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cups cooked rice (preferably jasmine or basmati)
- Salt and pepper to taste
- 1 tablespoon sesame seeds (optional for garnish)
- 2 green onions, chopped (optional for garnish)
Instructions
- Cook the Chicken: Heat olive oil in a large skillet or wok over medium-high heat. Add chicken strips and cook until browned on both sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the sliced bell peppers, zucchini, and onion. Stir-fry for 3-4 minutes until tender but still crisp.
- Add Garlic: Add minced garlic and cook for 30 seconds until fragrant.
- Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, and sesame oil.
- Combine Chicken and Sauce: Return the chicken to the skillet and pour the sauce over the chicken and vegetables. Stir to coat evenly.
- Finish Cooking: Cook for another 2-3 minutes until heated through and the sauce thickens slightly.
- Serve: Serve the stir-fry over cooked rice. Garnish with sesame seeds and chopped green onions, if desired.
Notes
- Vegetarian Option: Replace chicken with tofu or tempeh for a plant-based version.
- Add More Veggies: Feel free to add broccoli, snap peas, mushrooms, or any veggies you like.
- Different Proteins: Swap chicken for shrimp, beef, or pork for a variation.
- Spicy Version: Add red pepper flakes or a chopped chili to the sauce for extra heat.
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