Description
This Garlic Chicken Stir Fry with Rice is a quick, flavorful weeknight dinner combining tender chicken pieces sautéed with garlic and vegetables, served over fluffy white rice. The dish balances savory, aromatic garlic undertones with crisp veggies for a hearty and satisfying meal that’s easy to prepare and perfect for busy evenings.
Ingredients
Scale
For the Stir Fry
- 1 lb boneless skinless chicken breasts, thinly sliced
- 4 cloves garlic, minced
- 1 cup broccoli florets
- 1/2 cup sliced bell peppers (red or green)
- 1/2 cup thinly sliced carrots
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Salt and pepper, to taste
For the Rice
- 1 cup jasmine rice
- 2 cups water
- Pinch of salt
Instructions
- Prepare the rice: Rinse the jasmine rice under cold water until the water runs clear. Combine the rice, water, and a pinch of salt in a pot and bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let it rest covered.
- Prepare the chicken: Pat the sliced chicken breasts dry and season lightly with salt and pepper. This ensures even cooking and enhances flavor.
- Sauté garlic: Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and stir-fry for about 30 seconds until fragrant but not browned to release its aroma.
- Cook the chicken: Add the chicken slices to the skillet and stir-fry for 5-7 minutes until the chicken is cooked through and slightly golden on the edges.
- Add vegetables: Add the broccoli, bell peppers, and carrots to the skillet. Stir-fry with the chicken for 3-4 minutes until vegetables are tender-crisp, maintaining their vibrant color and crunch.
- Combine sauces: Pour the soy sauce and oyster sauce over the chicken and vegetables. Stir well to evenly coat everything. If a thicker sauce is desired, stir in the cornstarch slurry and cook for an additional 1-2 minutes until the sauce thickens.
- Serve: Fluff the cooked rice with a fork and serve it topped with the garlic chicken stir-fry. Enjoy your quick, savory, and nutritious meal.
Notes
- You can substitute chicken breasts with boneless thighs for a juicier texture.
- For a spicy kick, add sliced fresh chili or red pepper flakes when sautéing garlic.
- Vegetables can be varied: snap peas, mushrooms, or zucchini work great.
- For a gluten-free option, use tamari instead of soy sauce.
- Leftovers store well refrigerated for up to 3 days.
