Sizzling Garlic Chicken Stir-Fry with Peppers & Steamed Rice – A Quick Weeknight Winner Full of Flavor!
When you’re short on time but craving something hearty and exciting, this garlic chicken stir-fry hits the spot! Tender chicken breast, colorful bell peppers, and a rich, garlicky sauce all come together in one sizzling pan, served over fluffy steamed rice. It’s better than takeout and ready in under 30 minutes!
Ingredients (Serves 4)
For the Stir-Fry:
- 1 lb boneless chicken breast, thinly sliced
- 3 tablespoons cornstarch
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, finely minced
- 2 tablespoons oil (vegetable or sesame)
- 2 green onions, chopped (optional)
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar or white vinegar
- 2 tablespoons brown sugar or honey
- 1/4 cup chicken broth or water
- 1 teaspoon cornstarch (to thicken sauce)
For the Steamed Rice:
2 cups cooked jasmine or basmati rice
Instructions
- Prep chicken: Toss the sliced chicken in 3 tablespoons cornstarch until lightly coated. Set aside while you prepare the vegetables and sauce.
- Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, vinegar, brown sugar, chicken broth, and 1 tsp cornstarch. Set aside.
- Stir-fry chicken: Heat oil in a large pan or wok over medium-high heat. Add the coated chicken and stir-fry until golden and cooked through (about 5–6 minutes). Remove chicken from the pan.
- Cook veggies: In the same pan, add a splash more oil if needed. Stir-fry garlic for 30 seconds, then toss in the sliced peppers. Cook until slightly softened but still crisp (about 4–5 minutes).
- Combine & simmer: Return chicken to the pan. Pour in the sauce and stir to coat everything well. Simmer for 2–3 minutes until the sauce thickens and everything is glossy and coated.
- Serve: Spoon the stir-fry over bowls of hot steamed rice. Garnish with chopped green onions if desired.
Tips & Variations
- Add snap peas, broccoli, or carrots for more veggies.
- Love spice? Stir in chili flakes or a dash of sriracha.
- Swap chicken for shrimp, tofu, or beef if you prefer.
Nutrition Facts (Per Serving):
| Calories | 410 kcal |
| Protein | 28 g |
| Carbs | 45 g |
| Fat | 12 g |
| Sodium | 720 mg |
FAQs
Q: Can I use pre-cooked chicken?
Yes! Just add it in with the veggies and let it heat through in the sauce.
Q: Can I make this ahead of time?
Absolutely. It stores well in the fridge for up to 3 days and reheats beautifully in a skillet or microwave.
Q: Is it freezer-friendly?
Yes, the stir-fry (without rice) freezes well for up to a month. Defrost overnight in the fridge before reheating.
This meal is simple, satisfying, and a total flavor bomb—perfect for busy nights or whenever you need a tasty pick-me-up!
