Sizzling Garlic Chicken Stir-Fry with Peppers & Steamed Rice

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. 1 lb boneless chicken breast, thinly sliced
  2. 3 tablespoons cornstarch
  3. 1 red bell pepper, sliced
  4. 1 yellow bell pepper, sliced
  5. 1 green bell pepper, sliced
  6. 4 cloves garlic, finely minced
  7. 2 tablespoons oil (vegetable or sesame)
  8. 2 green onions, chopped (optional)

For the Sauce:

  1. 1/4 cup low-sodium soy sauce
  2. 2 tablespoons oyster sauce
  3. 1 tablespoon rice vinegar or white vinegar
  4. 2 tablespoons brown sugar or honey
  5. 1/4 cup chicken broth or water
  6. 1 teaspoon cornstarch (to thicken sauce)

For the Steamed Rice:
2 cups cooked jasmine or basmati rice


Instructions

  1. Prep chicken: Toss the sliced chicken in 3 tablespoons cornstarch until lightly coated. Set aside while you prepare the vegetables and sauce.
  2. Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, vinegar, brown sugar, chicken broth, and 1 tsp cornstarch. Set aside.
  3. 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.
  4. 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).
  5. 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.
  6. 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!

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top