Garlic Chicken Stir Fry with Rice

I adore this Garlic Chicken Stir Fry with Rice because it’s basically weeknight magic: garlicky chicken bits, crisp veggies that still have an attitude, and rice that soaks up all the saucy happiness. It’s fast, forgiving, and smells like you actually planned dinner instead of scavenging the fridge at 6:15. Yes, this pan is too small. No, I won’t wash fewer dishes. But you will eat like a culinary genius — or at least like someone who read a recipe once.

Once, my husband decided he was “helping” by manning the wok. Helped he did: he added sugar when the recipe said salt, flamboyantly flung the lid off mid-sizzle, and somehow turned a five-minute sear into a dramatic smoke alarm moment. The kids cheered, we opened windows, and I pretended I wasn’t simultaneously filming the whole thing for reasons I’ll call “data collection.” The chicken survived, marriage survived, and now he has a strict “read the recipe verbatim” clause. Clearly, I learned nothing about delegating.

Time-Saving Hacks

– Shortcuts that work but feel a little wrong.
– Buy pre-cut stir-fry veggies if you’re ethically okay with convenience. I won’t tell.
– Use jarred minced garlic in a pinch — fresher is better but this is a life-or-hangry situation.
– Hacks to avoid dishes (because who washes those?).
– Use one large nonstick pan for the whole thing. Sear, push to the side, toss veggies — less sink crying.
– Cook rice in a rice cooker and leave the lid closed like the responsible adult you’re pretending to be.
– The sneaky tricks you actually use when rushing.
– Marinate the chicken in a zip-top bag and throw the bag away — dishwasher-free salvation.
– Prep veggies while oil heats. Multitasking is basically speed-cooking with guilt.

Serving Ideas

– Serve over steamed jasmine or brown rice and pretend it’s gourmet.
– Toss it with noodles if you’re feeling carb-bold and want to win comfort-food points.
– Top with toasted sesame seeds and green onions for the illusion of effort.
– Serve with wine if the kids drove you nuts; water if you plan to referee bedtime after.
– Keep it simple: a wedge of lime, a sprinkle of chili flakes, and you’re done — and slightly smug.

What to Serve It With

– Steamed broccoli or bok choy for the green moral high ground.
– A simple cucumber salad if you want something refreshing and crunchy.
– Egg rolls or dumplings if you’re pretending this is a full-on takeout spread.
– Extra rice because carbohydrates are comforting and also necessary sometimes.

✔Tips & Mistakes

– Don’t overcrowd the pan: crowding = steaming, and you want sear, not sauna.
– Cut ingredients uniformly so nothing turns into a mushy, undercooked wildcard.
– Taste the sauce before adding more salt — the soy + any stock can already be salty.
– If your garlic burns, scrap it and start the sauce again. Bitter garlic is the silent mood-killer.
– I once added the veggies before the chicken and created a soggy vegetable swamp. Learn from my sog.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep sauce and rice together for easy reheating; microwave with a damp paper towel to revive moisture.
– Consume within 3–4 days or your fridge will file a formal complaint.
– Freeze portions in airtight containers for up to 3 months — thaw overnight in the fridge.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Protein swaps: tofu (press it), shrimp (delicate, add last), or thin-sliced beef.
– Veg swaps: bell peppers, snap peas, mushrooms, or whatever vegetable guilt you have leftover.
– Make it spicy: chili oil or fresh chiles. Make it sweet: a splash more honey and regret.
– Gluten-free: use tamari or coconut aminos. No one needs a food identity crisis.

Frequently Asked Questions

Garlic Chicken Stir Fry with Rice

A quick and delicious garlic chicken stir fry served with fluffy rice.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.1 lb boneless chicken breast, sliced Cut into thin strips for quick cooking.
• ▢ 2 cups broccoli florets Fresh or frozen works well.
• ▢ 1.5 cups cooked rice "Cook until fluffy, any variety is suitable."
• ▢ 3 tbsp soy sauce Adjust to taste.
• ▢ 2 tbsp vegetable oil "For frying, you can use sesame oil for flavor."
• ▢ 4 cloves garlic, minced "Fresh garlic enhances flavor greatly."
• ▢ 1 tsp ginger, grated Adds zest to the dish.
• ▢ 1 medium bell pepper, sliced "Any color will do, for sweetness."

Instructions

Preparation Steps

• Heat vegetable oil in a large skillet over medium-high heat.
• Add the sliced chicken and stir-fry until browned and cooked through, about 5-7 minutes.
• Stir in minced garlic and grated ginger. Cook for an additional minute until fragrant.
• Add broccoli and bell pepper. Stir-fry for 5 more minutes until vegetables are tender-crisp.
• Pour soy sauce over the chicken and vegetables. Cook for 2 more minutes, mixing well.
• Serve stir-fry over a bed of cooked rice.

Notes

For a bit of heat, add red pepper flakes or serve with chili sauce. Pair with a citrus salad!