Name: Garlic Chicken Stir-Fry with Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb chicken breast, thinly sliced; 4 cloves garlic, minced; 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 2 teaspoons cornstarch; 2 tablespoons vegetable oil; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup broccoli florets; 1 carrot, thinly sliced; 2 green onions, chopped; 3 cups cooked white rice; 2 tablespoons water

I’ve always had a soft spot for meals that bring bold flavors to the table with minimal fuss, and this Garlic Chicken Stir-Fry with Rice hits every note just right. It’s the kind of dish that’s bursting with color, texture, and that irresistible garlic aroma that fills the kitchen and draws everyone in. Whether I’m cooking for a busy weekday dinner or trying to whip up something satisfying in under 30 minutes, this stir-fry never fails me.

What I love most is how the combination of crisp-tender vegetables and juicy chicken tossed in a savory garlic sauce feels like comfort food without being heavy. The rice soaks up all that delicious flavor, turning it into a complete, satisfying meal that keeps you full and happy. Plus, it’s endlessly customizable, so I can always make it work with what I have on hand.

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

This recipe is everything you want in a quick and hearty dinner. It’s fast, flavorful, and made with fresh, simple ingredients. You’ll love how the garlic-forward sauce brings everything together with that perfect blend of savory and slightly sweet. It’s great for meal prep, weeknight dinners, or when you’re craving a takeout-style meal at home. And the best part? It tastes just as good (if not better) the next day.

What Kind of Chicken Should I Use for Garlic Chicken Stir-Fry with Rice?

I usually go with boneless, skinless chicken breasts because they cook quickly and absorb the garlic sauce beautifully. But chicken thighs are another excellent choice if you’re looking for a juicier bite with a bit more richness. Just make sure to slice the chicken into thin, even strips for faster cooking and better texture throughout the dish.

If you’re in a real pinch, even precooked rotisserie chicken can be tossed in at the end—just enough to soak up the sauce and warm through. It’s not traditional, but it works in a time crunch!

Options for Substitutions

One of the reasons I keep coming back to this recipe is how adaptable it is. If you don’t have something on hand, you’ve got plenty of swap options.

Protein: Swap the chicken for shrimp, tofu, or even thinly sliced beef. Each one brings its own charm to the stir-fry.
Veggies: I used bell peppers, broccoli, and carrots, but you can use snow peas, zucchini, mushrooms, or baby corn—whatever you’ve got in the fridge.
Rice: White rice is classic, but brown rice, jasmine, basmati, or even noodles work just as well.
Sauce adjustments: If you’re low on soy sauce, tamari or coconut aminos are great alternatives. Add a splash of sesame oil for extra depth.

This recipe is all about making it your own while keeping the heart of it—savory garlic flavor—intact.

Ingredients for This Garlic Chicken Stir-Fry with Rice

Chicken breast (or thigh)
This is the star protein of the dish—tender, juicy, and quick to cook. It soaks up the garlic sauce beautifully.
Garlic
A must-have. Fresh garlic delivers the bold, punchy flavor that defines the whole stir-fry.
Soy sauce
Adds salty, umami depth to the sauce. It brings everything together and seasons the entire dish.
Oyster sauce
Gives a rich, slightly sweet glaze that clings to the chicken and vegetables perfectly.
Cornstarch
Used to coat the chicken and slightly thicken the sauce for that glossy, takeout-style finish.
Vegetable oil
For high-heat cooking. It helps achieve a nice sear on the chicken without burning.
Bell peppers (red, yellow, or both)
They add crunch, sweetness, and vibrant color to every bite.
Carrots
Slice them thin—they bring subtle sweetness and contrast to the savory sauce.
Broccoli florets
Their earthy flavor balances the dish, and they soak up the sauce like a sponge.
Green onions
Added at the end for a fresh, slightly sharp finish that cuts through the richness.
Cooked white rice
The ideal base to soak up all the garlic-laced sauce and make it a complete meal.

Step 1: Prep the Ingredients

Slice the chicken into thin strips, chop all vegetables into bite-sized pieces, and mince the garlic. It’s best to have everything ready before you start cooking—stir-fry moves fast!

Step 2: Marinate the Chicken

In a bowl, toss the chicken with a tablespoon of soy sauce and a teaspoon of cornstarch. Let it sit for about 10 minutes while you prep the rest. This helps tenderize the meat and gives it that velvety texture.

Step 3: Stir-Fry the Chicken

Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 4–5 minutes, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.

Step 4: Sauté the Vegetables

In the same pan, add a bit more oil if needed. Toss in the carrots first, give them a minute, then add the bell peppers and broccoli. Stir-fry for 3–4 minutes until just tender but still crisp.

Step 5: Make the Garlic Sauce

Push the veggies to one side of the pan and add the minced garlic. Sauté for 30 seconds until fragrant, then stir everything together.

Step 6: Combine Everything

Return the chicken to the pan. Add the remaining soy sauce, oyster sauce, and a splash of water. Stir well to coat everything. Let it cook for another minute so the sauce thickens slightly and clings to the chicken and vegetables.

Step 7: Serve

Spoon the stir-fry over a bed of warm white rice and garnish with chopped green onions. Serve hot and enjoy immediately.

How Long to Cook the Garlic Chicken Stir-Fry with Rice

The beauty of a stir-fry is how quickly it comes together. From start to finish, the actual cooking takes about 15 minutes:

Chicken: 4–5 minutes
Vegetables: 3–4 minutes
Final sauce + combine: 1–2 minutes

Prep work might take another 10–15 minutes depending on your knife skills, but once the pan hits the heat, dinner’s nearly ready in no time.

Tips for Perfect Garlic Chicken Stir-Fry with Rice

Cut everything evenly: Uniform sizes mean even cooking. This applies to both chicken and veggies.
High heat is key: Stir-frying works best with hot oil and quick movements. Don’t crowd the pan, or you’ll end up steaming instead of searing.
Don’t overcook the garlic: Burnt garlic can ruin the dish. Sauté it just until fragrant, then mix it in quickly.
Make rice ahead: Have your rice ready before you start the stir-fry so everything can be served hot together.
Use a wok if you have one: It gives you more room to toss and stir without losing anything over the edge.
Taste and adjust: Depending on the soy sauce or oyster sauce you use, you may want a splash more for extra saltiness or sweetness.

Watch Out for These Mistakes While Cooking

Skipping the marinade: It might seem like an extra step, but that quick soy sauce and cornstarch marinade gives the chicken a silky texture and richer flavor.
Overcrowding the pan: Too much at once drops the temperature and causes steaming. Cook in batches if needed to keep everything crisp.
Overcooking the vegetables: You want them crisp-tender, not limp. Pull them off the heat while they still have some bite.
Burning the garlic: It only takes a few seconds for garlic to go from golden to bitter. Keep the heat controlled when adding it in.
Using cold rice: If your rice is cold and clumpy, it can ruin the texture of the final dish. Warm it slightly or break it apart with a fork before serving.

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

Steamed Dumplings

A great appetizer that pairs well with the savory garlic flavor.

Asian Cucumber Salad

Refreshing, crisp, and balances out the warm, garlicky stir-fry.

Spring Rolls

Crispy, light, and great for dipping alongside the main dish.

Miso Soup

Simple and soothing, it makes for a comforting side.

Chili Oil Edamame

Spicy, salty, and incredibly snackable before or during the meal.

Kimchi

Fermented tang and spice add a nice contrast to the stir-fry’s sweetness.

Stir-Fried Green Beans

Another quick side that adds even more veggies to your plate.

Pineapple Chunks or Mango Slices

Fresh fruit with a hint of acidity rounds out the meal beautifully.

Storage Instructions

Leftovers keep surprisingly well, making this a great option for meal prep or next-day lunches. Once cooled, store the stir-fry and rice together or separately in airtight containers.

Refrigerator: Keeps for up to 4 days.
Freezer: You can freeze it for up to 2 months, but the veggies may soften slightly upon thawing.
Reheating: Use the microwave or a quick stir in a hot pan. Add a splash of water or soy sauce to refresh the flavor and moisture.

Estimated Nutrition

Please note that nutrition may vary slightly depending on portion size and substitutions used, but here’s a solid estimate per serving (based on 4 servings):

Calories: ~430
Protein: 32g
Carbohydrates: 40g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 75mg
Fiber: 4g
Sugar: 5g
Sodium: 720mg
Serving Size: 1 plate (with rice)

Frequently Asked Questions

What type of pan is best for stir-frying?

A wok is ideal because of its shape and high heat capacity, but a large non-stick or stainless steel skillet works just fine as long as you don’t overcrowd it.

Can I use frozen vegetables?

Absolutely. Just thaw and pat them dry before stir-frying to prevent excess water from thinning the sauce.

How do I make it spicier?

Add a teaspoon of chili garlic sauce, a few red pepper flakes, or even a splash of sriracha to the sauce mix for some kick.

Can I use pre-cooked chicken?

Yes. Just add it in during the last couple of minutes to heat through. Skip the marinating step.

Is this recipe gluten-free?

Not by default, but you can easily make it gluten-free by using gluten-free soy sauce (or tamari) and gluten-free oyster sauce.

Can I double the recipe?

Yes, just make sure to cook in batches to avoid overcrowding the pan, especially with the chicken.

What’s the best rice for stir-fry?

Jasmine or long-grain white rice works best—light, fluffy, and great for soaking up the sauce. Leftover rice that’s been chilled is perfect.

How do I keep the veggies crisp?

Stir-fry over high heat and don’t overcook. Also, cut the vegetables uniformly so they cook evenly.

Conclusion

Garlic Chicken Stir-Fry with Rice is one of those dinners that feels like a reward at the end of a long day—quick to make, packed with flavor, and endlessly satisfying. With just a handful of simple ingredients and less than 30 minutes, you get a meal that tastes like your favorite takeout but fresher and healthier. Whether you’re cooking for your family or meal-prepping for the week, this stir-fry has you covered. Don’t be surprised if it becomes a weekly favorite.