Craving a fast, flavorful meal that feels like takeout but is healthier and made right in your kitchen? Garlic Chicken Stir-Fry with Rice is your answer. It delivers tender chicken bites glazed in a savory garlic sauce, tossed with vibrant vegetables, and served alongside fluffy white rice. Every bite bursts with color and flavor.

This dish strikes a perfect balance between comfort food and clean eating. It takes minimal prep, cooks in under 30 minutes, and satisfies both weeknight dinners and meal prep lunches. Whether you’re after a quick fix or a fresh way to enjoy vegetables, this garlic chicken stir-fry won’t disappoint.

Preparation Phase & Tools to Use

Before the sizzle hits the pan, having the right tools in place makes all the difference. Start with a non-stick wok or large skillet — it’s essential for even heat distribution and high-temp stir-frying. A sharp chef’s knife ensures clean cuts for both chicken and vegetables, maintaining texture and visual appeal.

Next, a cutting board with ample space keeps your prep efficient and safe. You’ll also need a wooden spatula or silicone turner to stir without damaging your pan. Finally, use a rice cooker or medium saucepan to prepare your rice while the stir-fry is cooking.

Having these tools prepped and within reach speeds up the process and keeps your stir-fry fresh, not soggy.

Ingredients for the Garlic Chicken Stir-Fry with Rice

Chicken breast: Lean and quick-cooking, perfect for absorbing the garlic sauce.
Garlic: The flavor backbone of this dish. Fresh cloves give the most impact.
Bell peppers (red, yellow, green): Add sweetness, crunch, and color.
Carrots: Their slight sweetness balances the savory profile.
Broccoli florets: Bring freshness and nutritional value.
Green onions: Add sharpness and finish the dish with a hint of bite.
Soy sauce: Builds the savory umami base.
Oyster sauce: Adds depth and richness.
Cornstarch: Used to slightly thicken the sauce.
Vegetable oil: Ideal for high-heat cooking.
Cooked white rice: A neutral base that soaks up the garlic sauce beautifully.

How To Make the Garlic Chicken Stir-Fry with Rice

Step 1: Slice and Dice

Begin by cutting the chicken breast into thin strips. Julienne the carrots, bell peppers, and slice the green onions. Cut broccoli into small florets. Mince the garlic finely.

Step 2: Sear the Chicken

Heat a tablespoon of vegetable oil in your wok over medium-high heat. Add the chicken strips and stir-fry until golden and just cooked through, about 5–6 minutes. Remove from the pan and set aside.

Step 3: Stir-Fry the Vegetables

In the same wok, add another splash of oil. Toss in garlic first, cooking until fragrant (30 seconds). Then add carrots and broccoli, followed by the bell peppers. Stir-fry for 3–4 minutes until veggies are tender-crisp.

Step 4: Combine and Sauce

Return the chicken to the wok. Add soy sauce, oyster sauce, a splash of water, and a slurry made from cornstarch and water. Stir everything together and let the sauce simmer until slightly thickened.

Step 5: Serve It Hot

Serve the stir-fry hot over a bed of cooked white rice. Top with sliced green onions for a fresh finish.

How to Serve and Store Garlic Chicken Stir-Fry with Rice

Serve this dish immediately while it’s hot and glossy. A sprinkle of sesame seeds or a dash of chili flakes can enhance presentation and add a gentle heat. Pair it with cucumber salad or steamed dumplings for a fuller meal.

To store, let the stir-fry cool completely before transferring it to airtight containers. Refrigerate for up to 4 days. For meal prep, store the stir-fry and rice in separate compartments to avoid sogginess. Reheat in a skillet or microwave until warmed through.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs will give you juicier results and hold up well during stir-frying. Just trim the excess fat before cooking.

What vegetables can I swap in?

Snap peas, mushrooms, or zucchini are all great alternatives or additions if you want variety or need to clean out your fridge.

Is this recipe gluten-free?

To make it gluten-free, use tamari instead of soy sauce and ensure your oyster sauce is labeled gluten-free.

Can I make this dish ahead of time?

Absolutely! It’s great for meal prepping. Prepare and portion it in containers for quick lunches or dinners.

What type of rice works best?

Long-grain white rice, jasmine, or even brown rice all complement the stir-fry well. Use what you enjoy or have on hand.

How do I keep the veggies from going soggy?

Keep your wok hot and stir-fry quickly. Avoid overcrowding and overcooking. That preserves the crunch and color of the vegetables.

Want More Chicken Dinner Ideas?

You might also like the Easy Cajun Chicken Alfredo with Broccoli if you’re craving something creamy and bold. Or go for the Buffalo Chicken Lasagna for a spicy, cheesy oven-baked twist.

For something hearty and comforting, check out the Creamy Turkey Noodle Soup or the Garlic Sausage Alfredo Rigatoni for another creamy pasta dream.

And if you love stir-fry vibes, don’t miss the Spicy Honey Sriracha Chicken with Noodles — it’s sweet, spicy, and just the right amount of sticky.

Pin and Tell Me How Yours Turned Out

You can save this to your quick dinner boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you go extra on garlic? Did you swap the veggies? Leave a comment below. I’m always curious how others stir-fry it.

For more recipe ideas like this, follow me on Pinterest at LadyPlate.

Garlic Chicken Stir-Fry with Rice

Author: Julia Koch
Total Time: 27 minutes
Yield: 4 servings

Print Recipe

Description

This Garlic Chicken Stir-Fry with Rice is a quick and colorful weeknight dinner that bursts with savory garlic flavor, crisp veggies, and juicy chicken, all in under 30 minutes. It’s a clean, comforting, and satisfying one-pan dish perfect for busy days or meal prep.

Instructions

1. Slice the chicken breast into thin strips. Julienne the carrots and bell peppers, cut broccoli into florets, slice green onions, and mince garlic.

2. Heat 1 tbsp oil in a non-stick wok over medium-high heat. Add chicken and cook until golden and cooked through (5–6 minutes). Remove and set aside.

3. In the same wok, heat remaining oil. Sauté garlic for 30 seconds. Add carrots and broccoli, cook 1–2 minutes, then stir in bell peppers. Cook until vegetables are crisp-tender.

4. Return chicken to the wok. Add soy sauce, oyster sauce, and cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water). Stir and simmer until sauce thickens.

5. Serve hot over rice, topped with green onions. Optionally sprinkle sesame seeds or chili flakes.