You know those nights when you’re starving, staring into the fridge, and takeout sounds tempting? That’s when my garlic chicken stir fry swoops in to save the day. I’ve made this recipe so many times I could do it in my sleep—and some nights, I practically do! It’s the perfect mix of juicy chicken, crisp-tender peppers, and that glorious garlic punch that makes you go “wow” with every bite.
The magic happens in under 30 minutes, which is faster than delivery. My kids call it “better than takeout chicken” because the sauce coats every piece just right—not too gloppy, not too thin. And here’s my secret: I use enough garlic to ward off vampires (6-8 cloves, sliced thin so they caramelize beautifully). Don’t worry, the flavor mellows as it cooks, leaving just this amazing savory depth.
What I love most is how flexible it is. Out of green peppers? Use broccoli. No oyster sauce? A dash of hoisin works. The recipe forgives my chaotic kitchen habits while still delivering restaurant-worthy flavor. Grab your wok—let’s make dinner magic!
Why You’ll Love This Garlic Chicken Stir Fry
This recipe has been my weeknight savior for years, and here’s why it’ll become yours too:
- Faster than takeout – Ready in under 30 minutes from fridge to plate
- Garlic lovers rejoice – 6-8 cloves give that deep, caramelized flavor without being overpowering
- Customizable – Swap veggies based on what’s in your fridge (I’ve used everything from zucchini to snap peas)
- Sauce magic – That glossy, just-thick-enough coating makes every bite irresistible
- Minimal cleanup – One pan, one bowl for sauce, and you’re done
Trust me, once you taste homemade stir-fry this good, those greasy takeout containers will lose their appeal!
Ingredients for Garlic Chicken Stir Fry
Here’s everything you’ll need to make my go-to garlic chicken stir fry (measurements matter—this is where the magic starts!):
- 1 lb boneless, skinless chicken breast or thighs (sliced into thin strips—I like thighs for extra juiciness)
- 2 large green bell peppers (sliced into strips about 1/4-inch thick)
- 6–8 garlic cloves (thinly sliced—yes, really! Or mince if you prefer milder flavor)
- 2 tbsp vegetable oil (divided—1 tbsp for chicken, 1 tbsp for veggies)
- 3 tbsp soy sauce (the good stuff—not the low-sodium kind here)
- 1 tbsp oyster sauce (that umami bomb in a bottle)
- 1 tbsp rice vinegar (or apple cider vinegar in a pinch)
- 1 tbsp brown sugar (packed—this balances the saltiness)
- 1/2 cup chicken broth (or water if you’re out)
- 1 tsp cornstarch + 1 tbsp water (our thickening magic trick)
- 1/2 tsp sesame oil (optional but oh-so-good)
- Pinch of black pepper (freshly cracked if you’re fancy)
Ingredient Notes & Substitutions
No stress if your pantry isn’t perfect—here’s how to wing it:
- Chicken: Frozen works if thawed completely (pat it dry!)
- Soy sauce: Tamari for gluten-free, coconut aminos for lower sodium
- Brown sugar: Honey or maple syrup work too—just add it last so it doesn’t burn
- Veggies: Swap green peppers for broccoli, snap peas, or even thinly sliced carrots
- Oil: Avocado oil handles high heat beautifully if you prefer it
See? Cooking should be fun, not rigid. Use what you’ve got!
Equipment You’ll Need
Here’s what I always grab for my garlic chicken stir fry—no fancy gadgets required!
- Large skillet or wok (mine’s a trusty 12-inch cast iron—nonstick works too)
- Sharp knife & cutting board (for slicing chicken and peppers super thin)
- Measuring spoons (eyeballing sauces leads to sad, unbalanced flavors)
- Mixing bowl (for whisking that glorious sauce together)
Nice-to-haves: Rice cooker (if serving over rice), tongs for easy flipping, and a garlic press if you’re feeling lazy (though I swear by hand-sliced cloves for better texture!).
How to Make Garlic Chicken Stir Fry
Okay, let’s get cooking! This garlic chicken stir fry comes together so fast you’ll want to have everything prepped before you turn on the stove. Here’s exactly how I do it—with all my little tricks for maximum flavor:
Step 1: Prep the Sauce
First, grab that mixing bowl and whisk together the soy sauce, oyster sauce, vinegar, brown sugar, and chicken broth. Now here’s my secret weapon—mix the cornstarch with 1 tbsp water separately first, then stir it into the sauce. This prevents lumps and gives us that perfect glossy thickness later. Set this aside (but don’t forget where you put it—I’ve done that!).
Step 2: Cook the Chicken
Heat 1 tbsp oil in your skillet or wok over medium-high heat—you want it nice and hot but not smoking. Add the chicken strips in a single layer (work in batches if needed—crowding = steamed chicken, and nobody wants that). Stir-fry 3-5 minutes until they’re mostly cooked through with some golden spots. Transfer to a clean plate—they’ll finish cooking later.
Step 3: Stir-Fry Peppers & Garlic
Add the remaining 1 tbsp oil to the same pan (no need to wash it—those browned bits add flavor!). Toss in the green peppers and stir-fry 2-3 minutes until they’re bright green and crisp-tender. Now add the garlic—this is where the magic happens! Cook just 30-60 seconds until fragrant (watch closely—burnt garlic is tragic).
Step 4: Combine & Sauce
Return the chicken to the pan and give everything a quick toss. Pour in your prepared sauce—it’ll sizzle beautifully! Keep stirring as the sauce thickens and turns glossy, about 1-2 minutes. You’ll know it’s ready when it coats the back of a spoon. Drizzle with sesame oil if using, and boom—dinner is served!
Pro tip: Have your rice ready before you start cooking—this comes together so fast you won’t have time to cook rice simultaneously. Learned that lesson the hard way!
Tips for Perfect Garlic Chicken Stir Fry
After making this stir-fry more times than I can count, here are my hard-earned secrets for garlic chicken perfection:
- Slice chicken evenly – Uniform pieces cook at the same rate (I aim for 1/4-inch thick strips)
- Prep everything first – Once that pan heats up, there’s no time to measure sauces
- Don’t crowd the pan – Overloading creates steam instead of that gorgeous sear (cook in batches if needed)
- Serve immediately – That crispy-tender pepper texture fades fast
- Watch the garlic – It goes from golden to burnt in seconds (I set a timer for 45 seconds)
Oh, and one more thing—always make extra sauce! Trust me, you’ll want to drizzle it over your rice.
Serving Suggestions for Garlic Chicken Stir Fry
Now for the fun part—how to serve this garlicky goodness! My absolute favorite is over steaming hot jasmine rice (the sauce soaks in perfectly), but here are all the ways we devour it:
- Classic: Fluffy white rice with extra sauce drizzled on top
- Low-carb: Cauliflower rice or zucchini noodles (toss them right into the pan at the end)
- Takeout style: Lo mein noodles instead of rice—just boil them first
For garnish, I always sprinkle sesame seeds and sliced scallions. Sometimes I add chili flakes for heat or chopped peanuts for crunch. Leftovers? They disappear fast—my kids eat them cold straight from the fridge!
Storage & Reheating
Here’s the truth about leftovers—they rarely last long in my house! But if you do have some garlic chicken stir fry to save, here’s how I keep it tasting fresh:
- Fridge: Store in an airtight container for up to 3 days (those peppers get soggy after that)
- Reheat right: Skip the microwave—toss it back in a skillet over medium heat with a splash of water. It brings back that perfect texture!
- Freezing? I don’t recommend it—the peppers turn mushy and the sauce separates. Trust me, I learned this the sad, soggy way.
Pro tip: If you know you’ll have leftovers, pack the rice separately—it absorbs too much sauce overnight.
Garlic Chicken Stir Fry FAQs
Over the years, I’ve gotten tons of questions about this recipe—here are the ones that pop up most often with my tried-and-true answers:
Can I use frozen chicken?
Yes! Just thaw it completely first (I leave it in the fridge overnight). Pat it really dry with paper towels—wet chicken won’t brown properly. And slice it while still slightly firm for cleaner cuts.
What if I don’t have green peppers?
No sweat! Broccoli florets, snap peas, or zucchini work beautifully. Just adjust cooking times—broccoli needs an extra minute, while zucchini cooks faster. Once I even used shredded cabbage in a pinch—it was shockingly good!
How can I make it spicier?
Oh, I love this question! Add 1/2 tsp red pepper flakes with the garlic, or drizzle with sriracha at the end. My husband swears by a spoonful of chili garlic paste stirred into the sauce—just taste as you go!
Is oyster sauce essential?
It adds that deep umami flavor, but in a pinch, use 1 extra tbsp soy sauce + 1/2 tsp honey. Or try hoisin sauce—it’s sweeter but still delicious. (Confession: I’ve even used Worcestershire sauce once when desperate!)
Why does my sauce turn out gloopy?
Ah, the cornstarch strikes again! Make sure to mix it with cold water first before adding to the sauce. And don’t overcook—the sauce thickens fast once it hits the hot pan. If it gets too thick, just splash in a bit of broth.
Nutritional Information
Here’s the scoop on what’s in each serving of this garlic chicken stir fry (keep in mind—these are estimates that can vary based on your exact ingredients):
- Calories: 430
- Fat: 12g (2g saturated)
- Carbs: 45g (2g fiber)
- Protein: 34g
Using low-sodium soy sauce or swapping brown sugar for honey? Your numbers might be different—but that’s the beauty of home cooking!
Rate This Recipe
Did this garlic chicken stir fry become your new weeknight hero? I’d love to hear how it turned out! Drop a star rating below or tag me in your photos—nothing makes me happier than seeing your sizzling skillet creations. Happy cooking, friends!
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Garlic Chicken Stir Fry: 30-Minute Flavor Bomb You’ll Crave
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A quick and flavorful garlic chicken stir-fry with green peppers served over rice.
Ingredients
- 1 lb boneless, skinless chicken breast (or thighs), sliced into thin strips
- 2 large green bell peppers, sliced into strips
- 6–8 garlic cloves, sliced (or 4 cloves minced if you prefer)
- 2 tbsp vegetable oil (or avocado oil), divided
- 2 cups cooked white rice (for serving)
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp brown sugar (or honey)
- 1/2 cup chicken broth (or water)
- 1 tsp cornstarch (mixed with 1 tbsp water to make a slurry)
- 1/2 tsp sesame oil (optional)
- Pinch of black pepper
Instructions
- Make the sauce: In a small bowl, whisk soy sauce, oyster sauce, vinegar, brown sugar, and chicken broth. Stir in the cornstarch slurry. Set aside.
- Cook the chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken strips and stir-fry 3–5 minutes until mostly cooked through and lightly browned. Remove to a plate.
- Stir-fry peppers & garlic: Add remaining 1 tbsp oil. Toss in sliced green peppers and stir-fry 2–3 minutes until crisp-tender. Add sliced garlic and cook 30–60 seconds until fragrant (don’t let it burn).
- Combine & sauce: Return chicken to the pan. Pour in the sauce and toss everything together. Cook 1–2 minutes until the sauce turns glossy and coats the chicken and peppers.
- Serve: Spoon over warm rice and drizzle any extra sauce from the pan on top.
Notes
- Slice chicken thinly for quick cooking.
- Adjust garlic quantity based on preference.
- Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 8g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg