Garlic Chicken Stir-Fry with Rice

When I’m craving something hearty, vibrant, and packed with bold flavors—but still want dinner on the table fast—Garlic Chicken Stir-Fry with Rice is my ultimate go-to. It’s one of those dishes that hits all the right notes: tender strips of chicken, colorful crisp vegetables, and a garlicky sauce that coats everything beautifully. Best of all, it comes together in less time than it takes to scroll through takeout menus.

I love how versatile this dish is. Whether I’m using up leftover veggies from the fridge or sticking to my stir-fry staples like bell peppers, carrots, and broccoli, the final result is always satisfying. And when it’s served over fluffy white rice? Pure comfort. This is the kind of recipe that makes you feel like a total kitchen boss—even on the busiest nights.

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

This recipe is all about speed, flavor, and flexibility. It’s perfect for weeknights when time is tight but you still want a meal that feels complete. The garlic sauce is savory with a touch of sweetness and spice, soaking into the chicken and vegetables with just the right amount of stickiness. Plus, the rainbow of vegetables adds freshness, crunch, and color, making it just as appealing to the eyes as it is to the tastebuds.

Whether you’re a beginner in the kitchen or a seasoned home cook, Garlic Chicken Stir-Fry with Rice is a no-fuss, one-pan wonder that will become a regular on your dinner rotation.

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What Type of Chicken Works Best for Garlic Chicken Stir-Fry with Rice?

I usually go for boneless, skinless chicken breast because it cooks quickly and stays tender when sliced thin. But chicken thighs are an excellent alternative if you prefer a juicier bite—they’re a bit more forgiving if slightly overcooked and soak up the sauce beautifully. The key is to cut the chicken into uniform strips so they cook evenly in the hot pan.

If you’re short on time, pre-cut chicken strips from the grocery store can be a helpful shortcut. Just pat them dry before cooking to avoid excess moisture, which can interfere with that delicious sear.

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Options for Substitutions

One of the best things about this recipe is how customizable it is. You can swap ingredients based on what you have or your dietary preferences without compromising flavor.

• Chicken Alternatives: Try shrimp, thinly sliced beef, tofu, or even tempeh for a vegetarian twist.
• Vegetables: Bell peppers, broccoli, and carrots are my favorites, but snap peas, mushrooms, baby corn, or zucchini are great additions too.
• Rice: While white rice is classic, brown rice, jasmine, or even cauliflower rice all work well here.
• Sauce Tweaks: Add a splash of sriracha or chili flakes for heat, or a spoonful of honey for a sweeter finish. A dash of sesame oil at the end gives it a deep, nutty aroma.

The beauty of this stir-fry lies in how it adapts to you—so don’t be afraid to make it your own.

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Ingredients for Garlic Chicken Stir-Fry with Rice

Every ingredient in this stir-fry plays a key role in building flavor, texture, and balance. Here’s what makes this dish so satisfying:

• Chicken Breast: Lean and protein-packed, it’s the heart of the dish. Sliced thin, it cooks fast and soaks up the sauce beautifully.
• Garlic: The hero of the recipe—freshly minced garlic infuses the sauce and chicken with that signature aromatic punch.
• Bell Peppers: A mix of red, yellow, and green adds sweetness, crunch, and vibrant color to the plate.
• Carrots: Thinly sliced or julienned, they offer a subtle earthy sweetness and a crisp bite.
• Broccoli Florets: Adds bulk, nutrients, and a hearty texture that contrasts perfectly with the chicken.
• Green Onions: Stirred in at the end for a fresh, zesty finish that lifts the whole dish.
• Soy Sauce: The base of the sauce—it brings saltiness and umami depth.
• Oyster Sauce: Adds a rich, savory-sweet layer that clings to each bite.
• Cornstarch: Helps thicken the sauce and gives the chicken that glossy stir-fry coating.
• Sesame Oil: A small drizzle at the end gives the dish a warm, toasty aroma.
• Cooked White Rice: The perfect partner to soak up every drop of that flavorful sauce.

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Step 1: Prep Everything Before You Start

This recipe moves fast, so have everything chopped and ready. Slice the chicken breast into thin strips, mince your garlic, and prep all your vegetables—bell peppers, carrots, broccoli, and green onions. Mix the sauce ingredients in a small bowl: soy sauce, oyster sauce, a splash of water, and cornstarch.

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Step 2: Sear the Chicken

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken strips in a single layer (work in batches if needed). Cook for 4–5 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate and set aside.

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Step 3: Sauté the Vegetables

In the same pan, add a bit more oil if needed. Toss in the carrots and broccoli first, since they take longer to soften. Stir-fry for 2 minutes, then add the bell peppers. Cook for another 2–3 minutes until the veggies are just tender but still vibrant and crisp.

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Step 4: Add Garlic and Sauce

Push the veggies to the side and add the minced garlic. Sauté it briefly—about 30 seconds—until fragrant, being careful not to burn it. Pour in the prepared sauce and stir everything together.

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Step 5: Return Chicken to the Pan

Add the cooked chicken back into the skillet and toss to coat in the garlicky sauce. Let everything simmer for 1–2 minutes, allowing the sauce to thicken and cling to the ingredients.

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Step 6: Finish with Green Onions and Serve

Turn off the heat and stir in chopped green onions and a drizzle of sesame oil. Serve hot over warm white rice and enjoy that beautiful, savory stir-fry goodness.

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How Long to Cook Garlic Chicken Stir-Fry with Rice

One of the biggest perks of this dish is how quickly it comes together from start to finish. Here’s the breakdown:

• Prep Time: 10–15 minutes (depending on your knife skills)
• Cook Time: 10–12 minutes total
• Total Time: Under 30 minutes

That means you can go from fridge to table faster than waiting for delivery—and with a much fresher result.

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Tips for Perfect Garlic Chicken Stir-Fry with Rice

• Slice Chicken Evenly: Aim for similar-sized pieces so everything cooks at the same rate and stays juicy.
• Use High Heat: A hot pan is key to getting that stir-fry sear and keeping veggies crisp, not soggy.
• Don’t Crowd the Pan: If your pan is too full, steam replaces sear. Cook in batches for best results.
• Mix Sauce Ahead of Time: Stir the cornstarch into the soy and oyster sauce before cooking to avoid lumps and ensure even thickening.
• Fresh Garlic Only: Skip jarred garlic for this one—freshly minced cloves give the bold, punchy flavor that defines the dish.
• Drizzle Sesame Oil at the End: It’s strong and fragrant, so just a small drizzle after cooking goes a long way.
• Serve Immediately: This dish tastes best hot from the pan, while everything is still crisp and coated in that glossy sauce.

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Watch Out for These Mistakes While Cooking

Even a quick stir-fry like this has its pitfalls. Avoid these common missteps to keep your Garlic Chicken Stir-Fry with Rice tasting restaurant-worthy:

• Overcooking the Chicken: Thin slices of chicken cook fast. Keep an eye on them—once they turn golden and opaque, they’re done.
• Burning the Garlic: Garlic can go from fragrant to bitter in seconds. Add it near the end and sauté briefly to avoid burning.
• Crowding the Pan: Too many ingredients at once will lower the heat and cause steaming. Stir-fry in batches to keep that crisp texture.
• Skipping the Cornstarch: It thickens the sauce and helps it cling to the chicken and veggies. Without it, the sauce can end up watery.
• Undercooked Veggies: Some vegetables, like carrots and broccoli, need a little extra time. Start with the tougher ones and layer in the softer ones later.
• Too Much Sauce: It’s tempting to drown everything in sauce, but too much can make the dish overly salty and soggy. Stick to the amounts in the recipe.

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

This dish is satisfying on its own, but pairing it with the right sides can turn it into a full feast. Here are some delicious options:

Steamed Dumplings

Light and savory, these make a great appetizer or side to balance out the garlic flavors.

Asian Cucumber Salad

Cool, crisp, and tangy—perfect for cutting through the richness of the stir-fry.

Fried Egg

Top your stir-fry bowl with a runny fried egg for an extra layer of richness and protein.

Spring Rolls

Crunchy on the outside with a veggie-packed filling—great contrast in texture and flavor.

Miso Soup

A light and comforting starter that complements the umami tones in the main dish.

Pickled Radishes or Kimchi

Add a little zing with fermented or pickled sides to wake up your palate.

Iced Green Tea or Lemon Ginger Sparkler

A refreshing drink balances the garlic and soy flavors, especially if you added some spice.

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Storage Instructions

Leftovers? Absolutely. Garlic Chicken Stir-Fry with Rice stores well and makes for a fantastic next-day lunch or even a cold snack straight from the fridge (no judgment). Here’s how to keep it fresh:

• Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 4 days. Keep the rice and stir-fry in separate containers if possible to maintain texture.
• Freezer: This dish can be frozen, but note that the veggies may soften a bit more when reheated. Store in freezer-safe containers for up to 2 months.
• Reheating: For best results, reheat in a skillet over medium heat with a splash of water or broth to rehydrate the sauce. Microwave works too—just cover loosely and stir halfway through.

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Estimated Nutrition

Here’s a rough estimate per serving (based on 4 servings and white rice included):

• Calories: 420
• Protein: 35g
• Carbohydrates: 40g
• Fat: 15g
• Saturated Fat: 3g
• Sugar: 5g
• Fiber: 4g
• Sodium: 890mg
• Cholesterol: 70mg

These numbers can vary based on the type of rice, vegetables, and portion size. If you’re tracking macros closely, feel free to adjust based on your exact ingredients.

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Frequently Asked Questions

Can I make this garlic chicken stir-fry ahead of time?

Yes! You can prep all the ingredients ahead—slice the chicken, chop the veggies, and mix the sauce. Store everything separately in the fridge and cook when ready. It’s a great meal prep option.

What’s the best oil to use for stir-frying?

Use high-smoke point oils like vegetable oil, canola, or avocado oil. Avoid olive oil, as it can burn at high temperatures.

Can I use frozen vegetables?

Absolutely. Just make sure to thaw and drain them well before cooking to prevent extra moisture from making the stir-fry soggy.

Is this dish gluten-free?

Not as written—soy sauce and oyster sauce typically contain gluten. But you can easily substitute gluten-free tamari and a gluten-free oyster sauce alternative.

How do I make it spicier?

Stir in chili flakes, sriracha, or a dash of chili garlic sauce while cooking the garlic. You can also drizzle spicy oil over the top before serving.

What protein alternatives can I use?

Tofu, shrimp, beef strips, or even tempeh work beautifully. Just adjust the cooking time depending on your protein.

Can I serve this without rice?

Definitely. Try it over noodles, quinoa, cauliflower rice, or even wrapped in lettuce cups for a low-carb option.

How do I prevent my veggies from getting mushy?

Stir-fry them over high heat and don’t overcrowd the pan. Also, cook the tougher veggies first (like carrots and broccoli), and add the softer ones later.

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Conclusion

If you’re craving something fast, flavorful, and totally satisfying, Garlic Chicken Stir-Fry with Rice is the answer. It hits that sweet spot between comfort food and healthy balance, and it’s endlessly adaptable to what you have on hand. Whether you’re feeding your family, meal-prepping for the week, or just looking for a weeknight win, this recipe delivers every time.

The combo of garlicky chicken, colorful veggies, and a glossy, umami-rich sauce over fluffy rice? It never gets old. Once you make it, you’ll wonder why it ever took you this long.

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