Description
Inspired by the delicious weeknight recipes from Alyssa Rivers, this Garlic Chicken Stir Fry is a quick, flavor-packed dinner that comes together in just 20 minutes. Tender chunks of chicken are seared to perfection, tossed with vibrant vegetables, and coated in a rich garlic soy sauce that tastes just like your favorite takeout — only fresher and healthier!
Perfect for busy evenings, meal prep, or when you’re craving something savory and satisfying without spending hours in the kitchen.
Ingredients
- 1 tablespoon + 1 teaspoon vegetable oil (divided)
- 1 cup broccoli florets
- 1 cup mushrooms, halved
- 1 yellow bell pepper, thinly sliced
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- Salt and pepper, to taste
- 4 cloves garlic, minced
- ¾ cup chicken broth
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
Instructions
- Heat 1 teaspoon oil in a large pan over medium-high heat.
- Add broccoli, mushrooms, and bell pepper.
- Cook for 5–6 minutes until vegetables are tender.
- Remove vegetables and cover to keep warm.
- Wipe pan clean and heat remaining 1 tablespoon oil over high heat.
- Add chicken in a single layer. Season with salt and pepper.
- Cook 3–4 minutes per side until browned and fully cooked.
- Reduce heat to medium and add garlic. Cook for 30 seconds.
- Return vegetables to the pan.
- In a small bowl, whisk broth, brown sugar, soy sauce, sesame oil, and cornstarch.
- Pour sauce into the pan and bring to a simmer.
- Simmer 1–2 minutes until sauce thickens.
- Serve immediately with steamed rice if desired.
Notes
Serving Ideas
- Serve over steamed jasmine or basmati rice
- Pair with fried rice or lo mein noodles
- Spoon into lettuce wraps for a low-carb option
- Add a sprinkle of sesame seeds or green onions on top
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat gently in a skillet or microwave
- Freeze for up to 2 months (sauce may slightly thin after thawing)