🥢 Garlic Chicken Stir Fry
Quick, flavorful, and packed with tender chicken and crisp vegetables
📋 Quick Info
🛒 Ingredients
- 1.5 lbs boneless chicken breast, cut into bite-sized pieces
- 6 cloves garlic, minced
- 3 tbsp soy sauce (use tamari for GF)
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tbsp cornstarch
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- ¼ cup chicken broth
- 1 tsp fresh ginger, grated
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
👨🍳 Cooking Steps
Prepare the Chicken
Cut chicken breast into bite-sized pieces. In a bowl, toss chicken with cornstarch, 1 tablespoon soy sauce, and a pinch of salt. Let marinate for 5-10 minutes while you prep vegetables.
Prep Your Vegetables
Mince the garlic, grate the ginger, and slice all vegetables. Have everything ready near your stove—stir-frying moves fast!
Cook the Chicken
Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add chicken in a single layer (work in batches if needed). Cook for 3-4 minutes until golden and cooked through. Remove and set aside.
Stir-Fry the Aromatics
Add remaining oil to the wok. Add minced garlic and ginger, stirring constantly for 30 seconds until fragrant. Be careful not to burn!
Add Vegetables
Toss in onion, bell pepper, and broccoli. Stir-fry for 3-4 minutes until vegetables are crisp-tender. Add chicken broth to create steam and help cook the broccoli.
Combine and Sauce
Return chicken to the wok. Add remaining soy sauce, oyster sauce, and sesame oil. Toss everything together for 1-2 minutes until the sauce coats everything and is heated through.
Garnish and Serve
Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice, quinoa, or cauliflower rice for low-carb option.
👨🍳 Chef’s Secret
The secret to restaurant-quality stir-fry at home is HIGH HEAT and constant movement. Your wok should be smoking hot before you add ingredients. This technique, called “wok hei,” creates that irresistible smoky flavor and keeps vegetables crisp. Also, always have all ingredients prepped before you start cooking—once you begin, there’s no time to chop!
🔥 Nutrition Facts
Per serving (based on 4 servings)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 385 kcal | 19% |
| Protein | 32g | 64% |
| Carbohydrates | 18g | 6% |
| Fat | 22g | 34% |
| Fiber | 4g | 16% |
| Sodium | 890mg | 39% |
| Vitamin C | 95mg | 106% |
| Iron | 2.1mg | 12% |
🔄 Recipe Variations
🥕 Vegan Version
Replace chicken with extra-firm tofu or tempeh. Use tamari instead of soy sauce and hoisin sauce instead of oyster sauce. Add mushrooms for extra umami!
🌾 Gluten-Free
Use tamari or coconut aminos instead of soy sauce. Check that oyster sauce is GF or substitute with hoisin. Use arrowroot powder instead of cornstarch.
🥗 Low-Carb/Keto
Skip the cornstarch coating or use a small amount of xanthan gum. Serve over cauliflower rice or zucchini noodles. Add extra healthy fats like avocado.
🌶️ Spicy Version
Add 1-2 teaspoons of chili garlic sauce, sriracha, or fresh sliced Thai chilies. Sprinkle with red pepper flakes for extra kick!
📦 Storage & Leftovers
Refrigerator: Store in an airtight container for up to 3-4 days. Reheat in a skillet over medium-high heat to restore crispness, or microwave for 2-3 minutes.
Freezer: Freeze in portions for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: vegetables may be slightly softer after freezing.
Meal Prep Tip: Cook a double batch and portion into containers with rice for easy grab-and-go lunches throughout the week!
🍷 Beverage Pairing
Wine: A crisp Riesling or unoaked Chardonnay complements the garlic and savory flavors beautifully.
Beer: Try a light lager or wheat beer to balance the richness.
Non-Alcoholic: Iced green tea or sparkling water with lime perfectly cleanses the palate between bites.
