Garlic Chicken Stir-Fry with Rice
Fast, fresh, and packed with garlicky goodness—this Garlic Chicken Stir-Fry with Rice turns simple ingredients into a crave‑worthy dinner in just 30 minutes. Tender chicken, colorful veggies, and a glossy soy–garlic sauce meet fluffy jasmine rice for a satisfying, better‑than‑takeout meal the whole family will love. Perfect for busy weeknights, meal prep, or when you need quick dinner inspiration. Great for “easy dinner,” “quick weeknight meals,” “family dinner ideas,” and “healthy-ish food ideas” that still bring big flavor.
Equipment
- Wok or large skillet
- Cutting board
- Chef’s Knife
- Measuring cups and spoons
- Rice cooker or saucepan
Ingredients
Ingredients
- 4 cups cooked jasmine rice
- 1.5 lb boneless skinless chicken breast, thinly sliced
- 4 cloves garlic, minced
- 1 medium red bell pepper, thinly sliced
- 1 medium zucchini, halved and sliced
- 1 medium carrot, julienned
- 4 green onions, thinly sliced (white and green parts divided)
- 2 tbsp vegetable oil divided
- 0.25 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 0.5 cup low-sodium chicken broth
- 1 tbsp cornstarch (for sauce)
- 1 tbsp cornstarch (for chicken)
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 1 tsp toasted sesame oil
Instructions
- Cook Rice – Have 4 cups of hot, cooked jasmine rice ready.
- Marinate Chicken – Toss sliced chicken with 1 tbsp cornstarch and black pepper; rest 10 minutes.
- Make Sauce – Whisk soy sauce, oyster sauce, rice vinegar, honey, chicken broth, and 1 tbsp cornstarch until smooth.
- Heat Pan – Set a large wok or skillet over medium-high heat; add 1 tbsp vegetable oil.
- Stir-Fry Chicken – Cook chicken 3–4 minutes until just cooked; remove to a plate.
- Aromatics – Add remaining 1 tbsp oil; sauté garlic and white parts of green onions 30 seconds.
- Veggies – Add bell pepper, zucchini, and carrot; stir-fry 2–3 minutes until crisp-tender.
- Combine – Return chicken; pour in sauce and red pepper flakes. Toss 1–2 minutes until thick and glossy.
- Finish – Stir in sesame oil and most of the green onion tops.
- Serve – Spoon over hot rice and garnish with remaining green onions.
Notes
Slice chicken against the grain and keep the wok hot for best sear. Swap veggies like broccoli, mushrooms, or snow peas—keep total volume similar so the sauce stays balanced.
Nutrition
Calories: 520kcalCarbohydrates: 56gProtein: 38gFat: 14gSaturated Fat: 3gCholesterol: 95mgSodium: 980mgFiber: 4gSugar: 6gVitamin A: 4200IUVitamin C: 65mgCalcium: 70mgIron: 2.5mg
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