Garlic Chicken Stir-Fry with Rice
A quick and delicious Garlic Chicken Stir-Fry with Rice, combining tender chicken, vibrant vegetables, and a fragrant garlic sauce served over fluffy rice.
Ingredients
- 1 lb boneless skinless chicken breast, sliced into thin strips
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 bell pepper thinly sliced
- 1 medium carrot julienned
- 1 zucchini sliced
- 1/2 cup broccoli florets
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon oyster sauce optional
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 2 cups cooked rice preferably jasmine or basmati
- Salt and pepper to taste
- 1 teaspoon sesame seeds optional
- Fresh cilantro for garnish optional
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.
- In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds, until fragrant.
- 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.