This garlic chicken stir fry is a flavorful, quick dinner that will have you craving more. With tender chicken, crisp colorful veggies, and an unbelievable garlic sauce, it’s way better than takeout. I’ve been making this for years and my family requests it at least once a week! Read on for tips on putting this easy recipe together anytime.
What Kind of Chicken Works Best?
I always use boneless, skinless chicken breasts for this recipe. They cook up quickly and absorb all the delicious flavors. Chicken thighs would also work well. Just make sure whatever chicken you use is cut into 1-inch pieces so everything cooks at the same rate.
Should I Use Minced or Finely Chopped Garlic?
For the best distribution of garlic flavor, I recommend using minced garlic. Finely chopping the garlic works too but mincing helps spread that garlic goodness throughout the whole stir fry. I use 4 cloves but you could get away with just 2 or 3 if you don’t want it quite so garlicky.
What If I Don’t Have Sesame Oil?
While sesame oil gives the sauce an extra layer of flavor, you can substitute vegetable, canola, or other neutral oil if you don’t have it. The taste will still be delicious without the sesame oil!
Why Cook the Chicken and Veggies Separately?
Cooking the vegetables first helps ensure they get tender but not overcooked. Then searing the chicken builds tons of flavor. Doing them separately guarantees both turn out perfectly!
What Goes Well with This Chicken Stir Fry?
Serving this garlic chicken goodness over a carb like rice, noodles or cauliflower rice makes it a complete meal. The sauce also pairs nicely with quinoa or brown rice for a heartier dinner.
Can I Swap or Add Different Veggies?
Absolutely! I use broccoli, mushrooms and bell peppers but any of your family’s favorites would be great here. Try snow peas, zucchini, celery or bean sprouts for a tasty stir fry.
Garlic Chicken Stir Fry Recipe:
Ingredients:
- Chicken broth: 3/4 cup
- Vegetable oil: 1 tablespoon + 1 teaspoon (divided)
- Boneless, skinless chicken breast (cut into 1-inch cubes): 1 pound
- Broccoli florets: 1 cup
- Halved mushrooms: 1 cup
- Yellow bell pepper (cored, seeded, thinly sliced): 1
- Minced garlic cloves: 4
- Brown sugar: 1 tablespoon
- Soy sauce: 2 tablespoons
- Sesame oil: 2 teaspoons
- Cornstarch: 2 teaspoons
- Salt and pepper: to taste
Step-by-Step Cooking Instructions:
- Start by heating 1 teaspoon of oil in a large pan over medium-high heat.
- Add broccoli, mushrooms, and bell pepper. Stir-fry for 5-6 minutes until vegetables are tender.
- Transfer vegetables to a plate, cover with foil to keep warm, and wipe the pan clean.
- Heat the remaining oil over high heat. Season chicken with salt and pepper and add to the pan in a single layer.
- Cook chicken for 3-4 minutes per side until browned and thoroughly cooked.
- Reduce to medium heat, add garlic and cook for 30 seconds.
- Return the vegetables to the pan.
- In a bowl, mix chicken broth, brown sugar, soy sauce, sesame oil, and cornstarch.
- Pour this sauce over the chicken and vegetables in the pan and bring to a simmer.
- Simmer for 1-2 minutes until the sauce thickens.
- Serve immediately, optionally accompanied by steamed rice.
This Garlic Chicken Stir Fry is not just a meal, it’s a culinary journey into the heart of Asian American cuisine, combining ease with extraordinary flavors!
