A quick and delicious Garlic Chicken Stir-Fry with Rice, combining tender chicken, vibrant vegetables, and a fragrant garlic sauce served over fluffy rice.
1lbbonelessskinless chicken breast, sliced into thin strips
2tablespoonsolive oil
4clovesgarlicminced
1bell pepperthinly sliced
1medium carrotjulienned
1zucchinisliced
1/2cupbroccoli florets
2tablespoonssoy sauceor tamari for gluten-free
1tablespoonoyster sauceoptional
1tablespoonhoney or maple syrup
1teaspoonsesame oil
2cupscooked ricepreferably jasmine or basmati
Salt and pepper to taste
1teaspoonsesame seedsoptional
Fresh cilantro for garnishoptional
Instructions
Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
Add the sliced chicken breast to the skillet and cook for 5-6 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
Add the bell pepper, carrot, zucchini, and broccoli to the skillet. Stir-fry for 5-6 minutes, or until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet. Stir in the soy sauce, oyster sauce (if using), honey, and sesame oil. Stir well to coat everything evenly.
Add the cooked rice to the skillet and toss everything together until the rice is well combined with the chicken and vegetables.
Season with salt and pepper to taste, and sprinkle with sesame seeds and fresh cilantro if desired.
Notes
Storage: This Garlic Chicken Stir-Fry stores well in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, warm it in a skillet over medium heat for a few minutes or in the microwave for 1-2 minutes. Adding a splash of water or extra soy sauce while reheating helps keep the rice from drying out.
For a spicier version, add chili paste or red pepper flakes to the sauce.
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