Busy days call for dinner solutions that check all the boxes: quick, healthy(ish), and bursting with flavor. That’s where this Garlic Chicken Stir Fry comes in—your new go-to dish for weeknights when takeout is tempting but your fridge is begging for attention.
This recipe combines tender chicken with colorful vegetables, all tossed in a homemade garlic sauce that’s better than anything from a bottle. It’s easy to prep, customizable, and ready in under 30 minutes. Oh, and it’s picky-eater approved—at least according to my nine-year-old who only eats “food with crunch.”
Why You’ll Love This Garlic Chicken Stir Fry
Let’s be honest. We all have those days when the idea of cooking feels overwhelming. This garlic chicken stir fry was born out of those nights—when I needed something fast, flavorful, and foolproof. Here’s why you’ll want it in your meal rotation:
Meal-prep friendly: Stores beautifully and reheats like a dream.
Fast: Done in 30 minutes or less—faster than delivery!
Nutritious: Full of lean protein and vitamin-rich vegetables.
One-pan magic: Minimal cleanup makes this a weeknight win.
Kid-friendly: Mild, garlicky flavor that’s not too spicy.
Customizable: Swap the veggies, change the protein, adjust the spice.
Ingredients
Here’s what you’ll need for this delicious garlic chicken stir fry:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp vegetable oil (or sesame oil for added flavor)
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp cornstarch
- ½ cup chicken broth
- Salt and pepper, to taste
- Optional: red pepper flakes, sesame seeds, green onions for garnish
Step-by-Step Instructions
1. Mix the Sauce
In a bowl, whisk together soy sauce, honey, cornstarch, and chicken broth. This sweet-savory combo thickens beautifully and glazes everything in flavor.
2. Cook the Chicken
In a large skillet or wok, heat oil over medium-high heat. Add chicken, season with salt and pepper, and sauté until golden and cooked through—about 6-7 minutes. Remove and set aside.
3. Sauté the Veggies
In the same pan, add another splash of oil if needed. Toss in the broccoli and peppers. Cook for 4–5 minutes until tender-crisp. Add the garlic and cook for 30 seconds.
4. Combine & Simmer
Return the chicken to the skillet. Pour the sauce over the top, stir everything well, and let it simmer until the sauce thickens—about 2-3 minutes.
5. Serve & Garnish
Scoop over a bed of steamed rice, quinoa, or cauliflower rice. Garnish with sesame seeds or chopped scallions. Cue applause.
Cooking Tips & Tricks
- Cut evenly: Make sure chicken and veggies are similar in size so they cook evenly.
- Sauce too thick? Add a splash of broth or water.
- No cornstarch? Arrowroot or flour works in a pinch.
- Double batch alert: This freezes like a charm, so make extra!
Delicious Variations to Try
1. Spicy Garlic Chicken Stir Fry
Add 1 tsp sriracha or red pepper flakes for a fiery twist. If your spice tolerance is high, a spoonful of chili garlic sauce adds serious kick.
2. Low-Carb Version
Swap out rice for cauliflower rice and use coconut aminos instead of soy sauce. Perfect for keto eaters or low-carb diets.
3. Vegetarian Delight
Replace chicken with tofu, tempeh, or mushrooms. Firm tofu works best—press and cube before stir-frying.
4. Teriyaki Vibes
Sub honey and soy with teriyaki sauce and toss in pineapple chunks and snap peas. Sweet and tangy heaven!
Perfect Pairings & Side Dishes
While this dish shines solo, here are a few sides that take it to the next level:
- Steamed jasmine or brown rice
- Garlic noodles or rice noodles
- Egg rolls or spring rolls
- Asian cucumber salad
- Miso soup or egg drop soup
How to Store & Reheat
Got leftovers? Lucky you.
- Store: Keep in an airtight container in the fridge for up to 4 days.
- Freeze: Let cool completely, then store in freezer-safe bags for up to 2 months.
- Reheat: Microwave or reheat in a skillet until hot. Add a splash of broth to revive the sauce if needed.
Meal Prep Magic
Double the batch on Sunday, portion it into containers with rice or noodles, and boom—lunch is served all week. It’s better than takeout and way cheaper.
A Quick Story from My Kitchen
One evening, I threw this together because I forgot to thaw the ground beef (we’ve all been there, right?). My husband raised an eyebrow at the “sauce experiment” but after two bites, he was asking if there was more. Now we make it every other week—and my kids actually ask for broccoli now. That’s a parenting win, if you ask me.
FAQs
Can I make this gluten-free?
Yes! Just swap soy sauce for tamari or coconut aminos.
Is it okay to use frozen veggies?
Totally. Just thaw and pat dry to avoid excess moisture.
What cut of chicken is best?
Chicken breast is lean and quick-cooking, but thighs are juicier if that’s your thing.
Can I use pre-cooked chicken?
Absolutely. Just add it during the final simmer to warm through.
Nutrition Info (per serving, approx.)
- Calories: 320
- Protein: 35g
- Fat: 9g
- Carbohydrates: 22g
- Fiber: 4g
- Sugar: 7g
The Last Bite
In the end, Garlic Chicken Stir Fry is a dish that delivers on flavor, speed, and satisfaction. Whether you’re feeding a family of five or just need something quick after a long day, this recipe gets the job done—and makes you look like a kitchen rockstar doing it.
So, grab your skillet, channel your inner chef, and give this a go. You might just find it becomes your new weeknight MVP.
