Garlic Chicken & Vegetable Stir-Fry with Fluffy Rice

A fast and healthy stir-fry made with tender chicken breast, colorful vegetables, and a savory garlic sauce served over perfectly cooked rice.

Ingredients

For the Stir-Fry:

• 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional, for depth)
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil (divided)
• 4 garlic cloves, minced
• 1 teaspoon fresh ginger, minced (optional)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned or thinly sliced
• 1/2 cup snap peas or green beans
• 2 green onions, chopped (for garnish)
• Sesame seeds (optional, for garnish)

For the Garlic Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar or lime juice
• 2 teaspoons brown sugar or honey
• 1 teaspoon sesame oil
• 1/4 cup chicken broth or water
• 1 teaspoon cornstarch (to thicken sauce)

For the Rice:

• 1 1/2 cups jasmine or basmati rice
• 3 cups water
• Pinch of salt

Instructions

Step 1: Prepare the Rice

1. Rinse rice under cold water until the water runs clear.
2. In a medium saucepan, bring 3 cups of water to a boil. Add rice and a pinch of salt.
3. Reduce heat to low, cover, and simmer for 15–18 minutes, or until water is absorbed.
4. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

Step 2: Marinate the Chicken

1. In a bowl, combine the sliced chicken with 2 tablespoons soy sauce, oyster sauce, and 1 tablespoon cornstarch. Mix well and set aside for at least 10 minutes.

Step 3: Make the Garlic Sauce

1. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, chicken broth, and cornstarch. Set aside.

Step 4: Cook the Chicken

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the marinated chicken and cook for 4–5 minutes until golden brown and cooked through. Remove and set aside.

Step 5: Stir-Fry the Vegetables

1. In the same skillet, add the remaining 1 tablespoon oil.
2. Add garlic (and ginger if using) and sauté for 30 seconds until fragrant.
3. Add broccoli, carrots, bell peppers, and snap peas. Stir-fry for 3–5 minutes until veggies are slightly tender but crisp.

Step 6: Combine & Sauce

1. Return chicken to the pan.
2. Pour in the garlic sauce and stir to coat everything evenly.
3. Cook for 2–3 minutes, until the sauce thickens and coats the chicken and vegetables.

Step 7: Serve

1. Spoon fluffy rice into bowls.
2. Top with the garlic chicken stir-fry.
3. Garnish with green onions and sesame seeds if desired.

Tips

• Prep first: Chop all ingredients before you start cooking — stir-frying moves quickly.
• Make it spicy: Add a dash of chili flakes or sriracha for heat.
• Low-carb option: Serve over cauliflower rice or lettuce wraps.
• Vegetarian version: Replace chicken with tofu or tempeh and use vegetable broth.