Savory Garlic Chicken & Veggie Stir-Fry Bowl

A quick and vibrant stir-fry packed with juicy chicken, crisp bell peppers, carrots, and snow peas, all tossed in a flavorful garlic soy glaze. Served over a bed of fluffy rice, it’s a healthy, satisfying dinner for any night of the week.

Why You’ll Love This Recipe

• Quick & easy – Ready in just 30 minutes.
• One-pan meal – Minimal cleanup required.
• Healthy and colorful – Packed with protein and veggies.
• Customizable – Swap out veggies or protein based on what you have.
• Meal prep friendly – Great for storing and reheating.

Ingredients

• 1 cup uncooked rice (white or brown)
• 2 tablespoons vegetable oil, divided
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 cloves garlic, minced
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup snow peas, trimmed
• 1/4 cup soy sauce (low sodium preferred)
• 1 tablespoon honey or brown sugar
• 1 teaspoon grated fresh ginger (optional)
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• Sesame seeds and chopped green onions, for garnish (optional)

Directions

1. Cook rice according to package instructions and keep warm.
2. In a small bowl, whisk together the soy sauce, honey, ginger, and red pepper flakes. Set aside.
3. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
4. Add the chicken pieces, season lightly with salt and pepper, and stir-fry for 5–7 minutes until golden and cooked through. Remove and set aside.
5. In the same skillet, add the remaining oil. Sauté garlic for 30 seconds, then add bell pepper, carrot, and snow peas. Stir-fry for 3–4 minutes until just tender.
6. Return the chicken to the skillet, pour in the sauce, and toss everything together. Cook for another 2 minutes until heated through and sauce slightly thickens.
7. Serve over warm rice and garnish with sesame seeds and green onions if desired.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 420 kcal
Servings: 4 servings

Variations

• Protein Swap: Use shrimp, tofu, or thinly sliced beef instead of chicken.
• Veggie Add-ins: Add broccoli, mushrooms, or baby corn.
• Spicy Kick: Use sriracha or chili paste in the sauce.
• Low Carb: Serve over cauliflower rice or skip the rice altogether.
• Nutty Twist: Add toasted cashews or peanuts.

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 4 days.
• Reheating: Microwave in 30-second intervals or warm in a skillet with a splash of water.
• Freezing: Freeze without the rice for up to 2 months. Thaw overnight before reheating.

FAQs

Can I make this gluten-free?

Yes, use tamari or coconut aminos instead of soy sauce.

Can I use frozen veggies?

Absolutely. Thaw first or increase cook time slightly.

How do I keep the veggies crisp?

Cook on high heat and avoid over-stirring.

Can I prep the sauce in advance?

Yes, it can be made up to 3 days ahead and stored in the fridge.

What kind of rice works best?

Both white and brown rice work great. Jasmine or basmati adds extra aroma.

Can I double the recipe?

Yes, just be sure to use a large enough skillet or cook in batches.

Is fresh ginger necessary?

Optional, but it adds a lovely zing to the sauce.

What if I don’t have snow peas?

Use snap peas or green beans as a substitute.

Can I make it vegetarian?

Yes, substitute chicken with tofu or tempeh.

How do I thicken the sauce?

Add 1 teaspoon of cornstarch to the sauce mixture before pouring it in.

Conclusion

This Savory Garlic Chicken & Veggie Stir-Fry Bowl delivers a fresh, balanced meal full of flavor, texture, and vibrant color. Whether you’re meal prepping or cooking for a crowd, it’s a reliable, delicious go-to dish!

Savory Garlic Chicken & Veggie Stir-Fry Bowl

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• Author: Chef Clara
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Savory garlic chicken stir-fry with crisp veggies in a soy glaze, served over fluffy rice. A quick, flavorful, and healthy meal option.

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Ingredients

Scale 1x2x3x

• 1 cup uncooked rice (white or brown)

• 2 tbsp vegetable oil, divided

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

• 3 cloves garlic, minced

• 1 bell pepper, thinly sliced

• 1 carrot, julienned

• 1 cup snow peas, trimmed

• ¼ cup soy sauce (low sodium preferred)

• 1 tbsp honey or brown sugar

• 1 tsp grated fresh ginger (optional)

• ½ tsp red pepper flakes (optional)

• Salt and black pepper, to taste

• Sesame seeds and chopped green onions, for garnish (optional)

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Instructions

• Cook the Rice:

  • Prepare rice according to package directions. Keep warm.

• Make the Sauce:

  • In a small bowl, whisk together soy sauce, honey, ginger, and red pepper flakes. Set aside.

• Cook the Chicken:

  • Heat 1 tbsp oil in a large skillet or wok over medium-high heat.

  • Add chicken, season with salt and pepper, and stir-fry for 5–7 minutes until cooked through. Remove and set aside.

• Stir-Fry the Veggies:

  • Add remaining oil to the skillet.

  • Sauté garlic for 30 seconds.

  • Add bell pepper, carrot, and snow peas. Stir-fry for 3–4 minutes until just tender.

• Combine & Finish:

  • Return chicken to the skillet.

  • Pour in the sauce and toss to coat.

  • Cook for 2 more minutes until heated through and sauce thickens slightly.

 

• Serve:

  • Spoon stir-fry over rice.

  • Garnish with sesame seeds and green onions, if desired.

Notes

• For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
• Swap veggies based on what’s available—broccoli, zucchini, or snap peas work great.
• Leftovers store well and are great for meal prep.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Asian-Inspired