Sizzling garlic chicken stir fry with peppers and steamed rice
Here’s a full recipe for a flavorful and satisfying Sizzling Garlic Chicken Stir Fry with Peppers and Steamed Rice, complete with a Q&A section to help you make the most of it.
🍛 Sizzling Garlic Chicken Stir Fry with Peppers & Steamed Rice
🔥 A quick, savory, and garlicky stir fry dish with colorful peppers, tender chicken, and fluffy steamed rice — perfect for weeknight dinners.
📝 Ingredients (Serves 4)
🍗 For the Chicken Marinade:
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1 lb (450 g) boneless skinless chicken breast or thighs, thinly sliced
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2 tbsp soy sauce
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1 tbsp cornstarch
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1 tbsp rice vinegar (or lime juice)
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1 tsp sesame oil (optional)
🫑 For the Stir Fry:
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2 tbsp vegetable oil (or any neutral oil)
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6 cloves garlic, minced
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1 red bell pepper, sliced
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1 yellow or orange bell pepper, sliced
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1 green bell pepper, sliced
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1 small onion, sliced (optional)
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2 green onions, chopped (for garnish)
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Sesame seeds (optional)
🥣 For the Stir Fry Sauce:
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3 tbsp soy sauce
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2 tbsp oyster sauce (or hoisin for a sweeter alternative)
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1 tbsp honey or brown sugar
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1 tbsp water
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½ tsp black pepper
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Optional: ½ tsp red pepper flakes or a dash of chili oil for heat
🍚 For the Steamed Rice:
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1½ cups jasmine or basmati rice
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3 cups water
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Pinch of salt
🔪 Instructions
1. Marinate the Chicken
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In a bowl, mix the sliced chicken with soy sauce, cornstarch, vinegar, and sesame oil.
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Let marinate for at least 15 minutes (or up to 1 hour in the fridge).
2. Cook the Rice
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Rinse rice under cold water until the water runs clear.
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In a saucepan, bring water to a boil, add rice and salt.
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Reduce heat, cover, and simmer for 15 minutes.
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Remove from heat and let sit (covered) for 5 minutes, then fluff with a fork.
3. Make the Stir Fry Sauce
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Mix soy sauce, oyster sauce, honey, water, and pepper in a small bowl. Set aside.
4. Cook the Chicken
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Heat 1 tbsp oil in a large pan or wok over medium-high heat.
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Add the marinated chicken and stir-fry for 4–5 minutes, or until browned and cooked through.
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Remove chicken from the pan and set aside.
5. Sauté the Garlic and Veggies
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In the same pan, add the remaining 1 tbsp oil.
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Sauté garlic for 30 seconds until fragrant.
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Add sliced peppers (and onion if using), stir-fry for 3–4 minutes, keeping them slightly crisp.
6. Combine and Sizzle
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Return the cooked chicken to the pan.
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Pour in the stir fry sauce and toss everything together.
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Cook for 2–3 minutes until the sauce thickens and coats everything nicely.
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Taste and adjust seasoning if needed (add more soy sauce or spice).
7. Serve
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Spoon the sizzling garlic chicken and peppers over hot steamed rice.
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Garnish with green onions and sesame seeds if desired.
❓Q&A: Sizzling Garlic Chicken Stir Fry
Q: Can I use other vegetables?
A: Absolutely. Try broccoli, snow peas, snap peas, mushrooms, or baby corn. Add harder veggies (like carrots or broccoli) early to ensure they soften properly.
Q: Can I make this spicy?
A: Yes! Add chili flakes, sriracha, or chili oil to the sauce or while cooking the garlic for extra heat.
Q: What can I use instead of oyster sauce?
A: Use hoisin sauce or a mix of soy sauce and a touch of molasses or miso paste.
Q: Can I use pre-cooked or leftover chicken?
A: Yes, but skip the marinating and reduce cooking time to just heating the chicken through at the end.
Q: Is this gluten-free?
A: To make it gluten-free, use tamari or gluten-free soy sauce, and make sure your oyster or hoisin sauce is also gluten-free.
Q: Can I use brown rice or noodles instead?
A: Totally! Brown rice, cauliflower rice, or lo mein/udon noodles all work well.
Q: Can I meal prep this?
A: Yes. Store rice and stir fry separately in the fridge for up to 4 days. Reheat in a skillet or microwave.
Q: How do I keep the chicken tender?
A: Slice it thinly against the grain, and don’t overcook. The cornstarch marinade helps seal in moisture and tenderness.
