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