A colorful, saucy, and absolutely satisfying Garlic Chicken Stir-Fry with Rice is the kind of meal that turns weeknight dinners into something special. Tender chicken pieces get tossed in a savory garlic sauce with crisp-tender bell peppers, carrots, broccoli, and more—all paired beautifully with fluffy white rice. This dish is a great balance of lean protein, crunchy veggies, and bold flavor.

It comes together quickly, making it a go-to for busy days when you still want something wholesome and home-cooked. Plus, it’s easy to customize with your favorite vegetables or spice level, so it never gets boring. Whether you’re meal-prepping for the week or throwing together dinner in under 30 minutes, this stir-fry delivers every time.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts work beautifully in this recipe since they cook quickly and absorb flavor well. You can also use chicken thighs if you prefer something more juicy and forgiving. Just make sure to slice the meat evenly so it sautés quickly and consistently.

Ingredients for the Garlic Chicken Stir-Fry with Rice

Chicken Breasts – The protein base of the dish, sliced thin so it cooks fast and absorbs the garlic sauce.

Garlic – Essential for that rich, aromatic base that defines the whole stir-fry.

Soy Sauce – Provides the deep umami flavor that ties the dish together.

Brown Sugar – Adds a touch of sweetness to balance the saltiness and heat.

Cornstarch – Used to thicken the sauce and give it a glossy finish that coats the chicken and veggies.

Bell Peppers – Red, yellow, and orange add vibrant color and natural sweetness.

Carrots – For crunch and earthy sweetness, they brighten up the entire dish.

Broccoli Florets – A hearty green veg that holds up well and soaks up sauce beautifully.

Green Onions – Added at the end for freshness and bite.

Rice – Serve with jasmine or basmati rice for the perfect neutral pairing.

Olive Oil or Sesame Oil – For sautéing the ingredients and building that rich stir-fry flavor.

How To Make the Garlic Chicken Stir-Fry with Rice

Step 1: Prep the Chicken

Start by slicing your boneless, skinless chicken breasts into thin strips. Pat them dry with paper towels to help them brown better in the pan. Season lightly with salt and pepper.

Step 2: Mix the Sauce

In a small bowl, whisk together soy sauce, minced garlic, brown sugar, and cornstarch. This combo creates a glossy, flavorful stir-fry sauce that clings beautifully to everything in the pan.

Step 3: Cook the Chicken

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden and fully cooked, about 5-6 minutes. Remove it from the pan and set aside.

Step 4: Stir-Fry the Veggies

Add a bit more oil to the pan if needed. Toss in your chopped bell peppers, broccoli, and julienned carrots. Stir-fry for 3-4 minutes until they’re just tender but still vibrant and crisp.

Step 5: Combine and Simmer

Return the chicken to the pan and pour in the garlic sauce. Toss everything to coat, then reduce the heat to low and let it simmer for 2-3 minutes. The sauce should thicken and coat every bite.

Step 6: Serve Over Rice

Spoon the stir-fry over warm jasmine or basmati rice. Garnish with chopped green onions for a fresh, zesty finish.

Best Way to Serve and Store Garlic Chicken Stir-Fry with Rice

This dish is at its best when served hot right after cooking, spooned over fluffy jasmine or basmati rice. For extra crunch and freshness, sprinkle chopped green onions or even sesame seeds on top. You can also pair it with a side of egg rolls or steamed dumplings to round out your meal.

To store, let the stir-fry cool completely before transferring it to an airtight container. It keeps well in the fridge for up to 4 days. Reheat in a skillet or microwave with a splash of water to bring back the saucy texture. You can also freeze it for up to 2 months—just thaw overnight in the fridge and reheat when ready.

Frequently Asked Questions

How do I keep the vegetables crisp?

Avoid overcooking them. Stir-fry over high heat just until they’re vibrant and slightly tender but still have bite.

Can I use frozen vegetables?

Yes! Just make sure to thaw and pat them dry to avoid excess moisture in the pan.

Is this dish spicy?

Not by default. But you can add red pepper flakes, sriracha, or chili garlic sauce to give it a kick.

What other proteins can I use?

Shrimp, beef, or tofu all work well. Just adjust the cooking time to fit the protein you choose.

Can I use low-sodium soy sauce?

Absolutely. It’s a great way to control the saltiness of the dish, especially if you’re watching sodium intake.

What rice works best with this stir-fry?

Jasmine or basmati rice are ideal because they have a light, fluffy texture that soaks up the sauce beautifully.

Want More Chicken Dinner Ideas?

If you loved this Garlic Chicken Stir-Fry with Rice, here are a few other bold and comforting favorites to explore next:

Creamy Garlic Marry Me Salmon for a rich seafood twist.
Texas Roadhouse Butter Chicken Skillet if you’re in the mood for extra buttery goodness.
Sweet Garlic Chicken in the Crockpot for an effortless slow-cooked meal.
Chicken Crescent Roll Casserole when you’re craving cheesy, creamy comfort.
Chicken Scampi with Garlic Parmesan Rice for a garlic-forward meal with an Italian flair.

📌 Save this recipe to your Pinterest dinner board so it’s ready for your next stir-fry craving.

And I’d love to hear how yours turned out! Did you mix in extra veggies or try a different protein? Share your experience in the comments below.

You can also follow along for daily recipes and more inspiration on my Pinterest board here: Life with Jam

Garlic Chicken Stir-Fry with Rice

Author: Jam Scott
Total Time: 25 minutes
Yield: 4 servings

Print Recipe

Description

This Garlic Chicken Stir-Fry with Rice is quick, colorful, and loaded with bold flavor. Juicy chicken strips are coated in a savory garlic sauce, paired with vibrant vegetables and served over fluffy jasmine or basmati rice. It’s a one-pan dinner that’s easy to prepare and even easier to love.

Instructions

1. Slice the chicken breasts into thin strips and pat dry with paper towels. Season with salt and pepper.

2. In a small bowl, whisk together soy sauce, minced garlic, brown sugar, and cornstarch to create the sauce.

3. Heat olive or sesame oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–6 minutes until golden and cooked through. Remove and set aside.

4. Add more oil if needed. Add bell peppers, broccoli, and carrots to the skillet. Stir-fry for 3–4 minutes until just tender and vibrant.

5. Return the chicken to the pan and pour in the garlic sauce. Toss to coat and simmer on low for 2–3 minutes until the sauce thickens.

6. Serve hot over cooked rice and garnish with chopped green onions.