Garlic Chicken Stir Fry with Rice and Broccoli

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Colorful, aromatic, and lightning-fast, this Garlic Chicken Stir Fry with Rice and Broccoli is a dinnertime lifesaver that doesn’t skimp on flavor. Juicy chicken breast strips are tossed in a savory garlic sauce, then stir-fried with fresh broccoli florets and red bell pepper for a vibrant and nourishing meal. It’s the kind of dish that fills the kitchen with the mouthwatering scent of garlic and sesame and comes together in under 30 minutes.

Served over fluffy white rice, it balances the richness of the garlic-infused sauce with the freshness of crisp-tender vegetables. This recipe checks all the boxes: it’s quick, healthy, kid-friendly, and infinitely adaptable. Whether you’re in a weeknight rush or prepping for a casual dinner with friends, this stir fry will earn repeat requests.

Ingredients for this Garlic Chicken Stir Fry with Rice and Broccoli

• 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil (for cooking)
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 2 green onions, chopped (optional)
• 1/4 cup chicken broth or water
• Salt and pepper to taste
• Cooked white rice, for serving

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Step 1: Marinate the Chicken

In a medium bowl, combine the sliced chicken with cornstarch, soy sauce, and a pinch of pepper. Mix well to coat and let it sit for 10-15 minutes while you prepare the vegetables.

Step 2: Prepare the Sauce

In a small bowl, whisk together oyster sauce, hoisin sauce, sesame oil, and chicken broth (or water). Set aside.

Step 3: Stir Fry the Chicken

Heat a large skillet or wok over medium-high heat and add the vegetable oil. Once hot, add the marinated chicken and cook for 4-5 minutes until browned and cooked through. Remove chicken from the pan and set aside.

Step 4: Cook the Vegetables

In the same skillet, add a touch more oil if needed. Add minced garlic and grated ginger, stirring quickly for 30 seconds until fragrant. Toss in broccoli and red bell pepper, stir-frying for about 3-4 minutes until just tender but still crisp.

Step 5: Combine Everything

Return the cooked chicken to the skillet. Pour in the prepared sauce and toss everything together to coat evenly. Stir-fry for another 2 minutes until the sauce thickens slightly and everything is well combined. Adjust seasoning if needed.

Step 6: Serve

Spoon the stir fry over warm cooked white rice and sprinkle with green onions if desired. Serve hot and enjoy!

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Frequently Asked Questions

How do I keep the chicken tender in a stir fry?

Thin slicing and a quick cornstarch marinade help protect the chicken from drying out. Avoid overcooking by keeping your stir fry time short.

Can I use frozen vegetables?

Yes, but make sure to thaw and pat them dry first to prevent excess moisture in the skillet.

Is this recipe gluten-free?

Use tamari instead of soy sauce and double-check the labels on oyster and hoisin sauces to ensure they’re gluten-free.

Can I substitute the chicken?

Absolutely! Shrimp, beef strips, or tofu work well with this same sauce and method.

How spicy is this dish?

It’s not inherently spicy, but you can add chili flakes or sriracha to bring the heat.

What can I serve with this if I don’t want rice?

Quinoa, cauliflower rice, or even noodles are great alternatives for serving.

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