There’s something magical about the sizzle when chicken hits the wok, the fragrant punch of garlic filling the kitchen, and the way a simple stir-fry can turn into a family favorite. I mean, my first attempt at Garlic Chicken Stir-Fry was a hot mess – literally. I overcrowded the pan, the chicken steamed instead of browned, and I was way too shy with the garlic. But, you know what? Practice makes perfect. Now, this dish is a staple in my weekly menu, and it’s always a hit with the kids (they love playing ‘find the garlic clove’ with their chopsticks).
But here’s the thing, whether it’s a busy weeknight or a lazy Saturday, this Garlic Chicken Stir-Fry with Rice is my go-to. It’s got that comforting home-cooked vibe with a side of ‘look at me, I can cook’ flair. And honestly, it’s pretty forgiving. Forgot to thaw the chicken? Slice it thin and go for it. No bell peppers? Throw in whatever veggie is about to go bad in your fridge. It’s all good.
Table of Contents
Ingredients
Now, about those ingredients… I’m all about that trip to the local farmers’ market, where I can pick up the freshest produce and chat with the folks who grew it. But let’s be real – we don’t always have that luxury. Good news is, everything you need for this stir-fry is likely at your neighborhood grocery store.
- 1 pound of chicken breast, thinly sliced (the thinner, the better)
- 1 tablespoon of vegetable oil (or any high smoke point oil)
- 3 cups of mixed bell peppers, sliced (color is key – go wild)
- 1 large onion, sliced (because what’s a stir-fry without onion?)
- 5 cloves of garlic, minced (don’t skimp on this – it’s called garlic chicken for a reason)
- 2 tablespoons of soy sauce (low sodium is my jam)
- 1 tablespoon of cornstarch (for that silky sauce feel)
- 1/2 cup of chicken broth (homemade if you’ve got it, but store-bought works wonders)
- 1 teaspoon of sugar (just a touch)
- Salt and pepper to taste (trust me, you’ll want to)
- Green onions and sesame seeds for garnish (because we eat with our eyes first)
- Cooked rice, to serve (because it’s not stir-fry without the rice)
Instructions
Alright, let’s roll up those sleeves and get cooking. And remember, don’t be like me on my first try – have everything prepped before you even think about turning on that stove.
- Start by mixing the cornstarch, soy sauce, sugar, and chicken broth in a bowl. Whisk it until the cornstarch is totally dissolved – lumps are not our friends here.
- Heat the oil in a large wok or skillet over high heat. You want it hot, like, really hot. Add the chicken in a single layer and let it sear until it’s golden brown. Don’t touch it for a couple of minutes – let it do its thing. Flip it once, brown the other side, then remove it from the wok and set aside.
- Reduce the heat to medium-high and toss in the onions and bell peppers. Stir-fry those beauties until they’re just tender-crisp. We’re looking for a little char here, so a bit of browning is perfect.
- Now, here’s where the magic happens – add the garlic and stir-fry for about 30 seconds. Seriously, this is the moment your kitchen starts to smell like a restaurant.
- Add the chicken back to the wok, pour in the sauce mixture, and stir everything together. Let it bubble for a minute or two until the sauce thickens. That cornstarch is working its magic.
- Season with salt and pepper, give it a final stir, and you’re done. Serve it hot over fluffy rice, sprinkle with green onions and sesame seeds, and bask in the glory of your culinary creation.
Tips & Tricks
Listen, I’ve learned a thing or two since my stir-fry fiasco days. Here’s a bit of that hard-earned wisdom:
- Prep is key: Have all your ingredients chopped, measured, and ready to go. Stir-frying is fast, and there’s no time to be fumbling with garlic cloves when your chicken’s on the line.
- Keep it hot: A hot wok means quick cooking and that perfect sear on the chicken. Just watch out for splatter – learned that the hard way.
- Don’t overcrowd the pan: If you add too much chicken at once, you’ll end up steaming it instead of frying. Trust me, it’s worth the extra batch for that golden-brown goodness.
- Taste and adjust: Everyone’s palate is different. If you like it saltier, go ahead and splash in a bit more soy sauce. More of a garlic fiend? Throw another clove in there. You do you.
FAQ
- Q: Can I use chicken thighs instead of breasts?
- A: Absolutely! Chicken thighs are actually juicier and more forgiving. Just make sure to slice them thin so they cook quickly.
- Q: How long does this keep in the fridge?
- A: Stored in an airtight container, your stir-fry will be fine for 3-4 days. Just reheat it gently, and you’re good to go.
- Q: I’m trying to cut carbs. Can I serve this with something other than rice?
- A: For sure! Try it over cauliflower rice, zoodles, or even quinoa for a healthier twist.
And there you have it – my go-to Garlic Chicken Stir-Fry with Rice. Honestly, it’s as easy as it gets, and everyone seems to love it. It’s one of those recipes that tells a story; every time I make it, I remember those initial flubs and feel a bit proud of how far I’ve come. So, give it a try, make it your own, and don’t forget to enjoy the process – because that’s what home cooking is all about.
Garlic Chicken Stir-Fry with Rice
A flavorful and aromatic dish where tender slices of chicken are stir-fried with mixed bell peppers, onions, and garlic, then coated in a savory soy-based sauce. Served over rice and garnished with green onions and sesame seeds.
Ingredients
- 1 pound chicken breast, thinly sliced
- 1 tablespoon vegetable oil
- 3 cups mixed bell peppers, sliced
- 1 large onion, sliced
- 5 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 1 teaspoon sugar
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
- Cooked rice, to serve
Directions
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In a bowl, mix cornstarch, soy sauce, sugar, and chicken broth until smooth.
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Heat oil in a large wok or skillet over high heat. Sear chicken until golden brown, then set aside.
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Reduce heat to medium-high, stir-fry onions and bell peppers until tender-crisp.
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Add garlic and stir-fry for 30 seconds.
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Return chicken to the wok, pour in the sauce mixture, and simmer until thickened.
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Season with salt and pepper, then serve hot over rice. Garnish with green onions and sesame seeds.