Description
This Spicy Garlic Chicken Stir-Fry with Rice is a vibrant and flavorful Asian-inspired main course featuring tender chicken breast pieces tossed in a savory, spicy sauce with crisp-tender vegetables. Perfect for a quick and satisfying dinner, this dish balances heat, garlic, and a hint of sweetness, served over fluffy white rice and garnished with sesame seeds and green onions.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless, skinless chicken breast (sliced thin)
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
Stir-Fry Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sriracha or chili garlic sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Vegetables and Aromatics
- 4 garlic cloves (minced)
- 1 tablespoon fresh ginger (minced)
- 1 red bell pepper (sliced)
- 1 cup broccoli florets
- 1 carrot (thinly sliced)
- 2 green onions (sliced)
For Cooking and Serving
- 2 tablespoons vegetable oil (for cooking)
- 3 cups cooked white rice (for serving)
- Sesame seeds (optional, for garnish)
- Extra green onions (optional, for garnish)
Instructions
- Marinate the Chicken: In a medium bowl, toss the thinly sliced chicken breast with cornstarch and 1 tablespoon soy sauce evenly. Let it sit while you prepare the other ingredients to allow the chicken to develop a light coating for better texture during cooking.
- Prepare the Stir-Fry Sauce: In a small bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, hoisin sauce, sriracha, rice vinegar, and sesame oil until well combined. Set aside to use later.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook for 4 to 5 minutes, stirring occasionally, until the pieces are browned on the outside and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Sauté Aromatics: Add the remaining 1 tablespoon vegetable oil to the same skillet. Toss in the minced garlic and ginger, and cook for about 30 seconds until fragrant but not browned to avoid bitterness.
- Cook the Vegetables: Add the sliced red bell pepper, broccoli florets, and carrot to the pan. Stir-fry continuously for 3 to 4 minutes until the vegetables become crisp-tender, retaining their bright color and slight crunch.
- Combine and Finish: Return the cooked chicken to the pan. Pour the prepared stir-fry sauce over the ingredients and toss everything together to coat evenly. Continue cooking for an additional 2 to 3 minutes, allowing the sauce to thicken slightly and fully heat through all components.
- Serve: Spoon the hot stir-fry over cooked white rice on plates. Garnish with sesame seeds and additional sliced green onions if desired. Serve immediately for the best flavor and texture experience.
Notes
- For variation, substitute chicken thighs or firm tofu instead of chicken breast.
- Adjust the amount of sriracha to make the dish spicier or milder according to your taste preference.
- Frozen stir-fry vegetable mixes can be used to reduce prep time and add variety.