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The Only Garlic Chicken Stir Fry Recipe You’ll Ever Need

There are nights when the thought of cooking feels like a huge mountain to climb. You’re tired, you’re hungry, and the last thing you want is a complicated recipe with a dozen pots and pans.

I’ve been there more times than I can count. That’s when I turn to this garlic chicken stir fry. It’s my secret weapon for a fast, flavorful, and satisfying meal that feels like a treat.

This isn’t just about throwing things in a pan. It’s about creating a perfectly balanced, takeout-style dish right in your own kitchen. The kind where the chicken is tender, the veggies are crisp, and the sauce is pure garlicky goodness.

Let’s walk through how to make this simple dish that will save your weeknight dinners.

What You’ll Need

Getting your ingredients ready beforehand is the key to a stress-free stir fry. Here’s what you should gather.

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil

For the Garlic Sauce:

• 1/2 cup low-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 2 tablespoons honey or maple syrup
• 8-10 cloves garlic, minced (yes, that much!)
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon red pepper flakes (optional, for heat)

For the Stir Fry:

• 2 tablespoons vegetable or avocado oil, divided
• 1 large head of broccoli, cut into florets
• 1 red bell pepper, sliced
• 1 medium onion, sliced
• Cooked rice, for serving
• Sesame seeds and sliced green onions, for garnish

Tools Required for This Recipe

You don’t need a professional kitchen, just a few basics.

• Wok or a large, deep skillet
• Sharp knife
• Cutting board
• Multiple small bowls (for prep)
• Whisk
• Measuring cups and spoons
• Spatula or tongs

Pro Tips for a Perfect Stir Fry

Over the years, I’ve learned a few things that take a stir fry from good to great. Here are my top tips.

1. Don’t Crowd the Pan.
This is the number one rule. If you put too much food in the pan at once, it steams instead of sears. You’ll end up with soggy veggies and pale chicken. Cook in batches if you need to!

2. High Heat is Your Friend.
Get your wok or skillet screaming hot before you add anything. A hot pan gives you that delicious char and ensures everything cooks quickly, keeping the vegetables crisp.

3. Prep Everything First (Mise en Place).
Stir-frying happens fast. You won’t have time to chop a bell pepper while the chicken is cooking. Have all your veggies cut, your sauce mixed, and your chicken ready before you even turn on the stove.

4. Velvet Your Chicken.
Tossing the chicken in cornstarch and soy sauce isn’t just for flavor. This technique, called “velveting,” creates a protective coating. It keeps the chicken incredibly moist and tender, even when cooked at high heat.

Step-by-Step Instructions

Ready to get cooking? Follow these simple steps.

Step 1: Prep the Chicken
In a medium bowl, combine the cubed chicken with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Toss until every piece is lightly coated. Set it aside while you prep everything else.

Step 2: Mix the Sauce
In another bowl, whisk together the chicken broth, 1/4 cup soy sauce, honey, minced garlic, rice vinegar, and grated ginger. In a separate tiny bowl, mix the cornstarch with cold water to make your slurry, but don’t add it to the sauce yet.

Step 3: Cook the Chicken
Heat 1 tablespoon of oil in your wok over high heat until it just starts to shimmer. Add the chicken in a single layer. Let it cook for 2-3 minutes per side without moving it, until it’s golden brown and cooked through. Remove the chicken from the pan and set it aside.

Step 4: Cook the Vegetables
Add the remaining 1 tablespoon of oil to the hot pan. Add the broccoli, bell pepper, and onion. Stir-fry for 4-5 minutes until the vegetables are tender but still have a bit of a crunch. Don’t overcook them!

Step 5: Combine and Thicken
Return the cooked chicken to the wok with the vegetables. Whisk your sauce mixture one more time and pour it over everything. Bring it to a simmer.

Step 6: Finish the Dish
Once the sauce is bubbling, give the cornstarch slurry a quick stir and pour it into the pan. Stir continuously for about 1 minute. The sauce will thicken up into a beautiful, glossy glaze. Remove from the heat immediately.

Step 7: Serve
Serve the garlic chicken and vegetables hot over a bed of fluffy rice. Garnish with a sprinkle of sesame seeds and sliced green onions for a fresh finish.

Substitutions and Variations

This recipe is very forgiving. Feel free to mix things up based on what you have.

Component	Alternative	Notes
Chicken	Shrimp, Tofu, Beef	Adjust cook time. Tofu should be pressed first.
Broccoli	Snap Peas, Bok Choy	Add softer greens like bok choy at the end.
Soy Sauce	Tamari or Coconut Aminos	Great for a gluten-free or soy-free version.
Honey	Maple Syrup, Brown Sugar	Adjust sweetness to your preference.

Make-Ahead Tips

You can do most of the work for this recipe ahead of time, making dinner assembly a breeze.

• Chop Veggies: Cut all your vegetables up to 2 days in advance. Store them in an airtight container in the fridge.
• Mix the Sauce: The sauce can be fully mixed (except for the cornstarch slurry) and stored in a jar in the fridge for up to a week.
• Cube the Chicken: You can cube the chicken and store it, but I recommend velveting it right before you cook for the best texture.

Nutrition, Diets, and Pairings

Here’s a look at how this dish fits into different lifestyles and what to serve with it.

Serving Suggestions

While perfect with white or brown rice, you can also serve this stir fry over quinoa, cauliflower rice, or even noodles for a different experience.

For a more complete meal, pair it with some simple steamed dumplings or a light egg drop soup.

Dietary Adjustments

Making this recipe fit your diet is simple with a few smart swaps.

Diet	Modification
Gluten-Free	Use tamari instead of soy sauce.
Low-Carb / Keto	Swap honey for a keto-friendly sweetener. Serve over cauliflower rice.
Vegan	Use firm tofu or chickpeas instead of chicken, and vegetable broth.

Nutritional information is an estimate and will vary based on exact ingredients used. A typical serving contains approximately 450 calories, 35g protein, 25g carbs, and 20g fat.

Leftovers and Storage

Leftover stir fry is fantastic for lunch the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.

For best results when reheating, warm it in a skillet over medium heat. This helps the vegetables stay a bit crisper than they would in a microwave.

Frequently Asked Questions

Q1. My sauce is too thin or too thick. How do I fix it?

Ans: If your sauce is too thin, it means your cornstarch slurry didn’t fully activate. Make a little more (1 tsp cornstarch to 2 tsp cold water) and stir it into the simmering sauce. If it’s too thick, simply stir in a tablespoon of water or chicken broth at a time until it reaches your desired consistency.

Q2. Can I use frozen vegetables?

Ans: Yes, you can. Add them to the pan while still frozen, but be aware they will release more water than fresh veggies. You may need to cook them a bit longer to evaporate that extra moisture before adding the sauce.

Q3. Why is my garlic bitter?

Ans: Garlic can burn very quickly, especially when minced. In this recipe, we add it as part of the sauce, which protects it from the direct high heat of the pan. If you were to add minced garlic directly to the hot oil, you’d want to stir it for only about 30 seconds before adding other ingredients to prevent it from burning.

Q4. Can I use chicken thighs instead of breasts?

Ans: Absolutely. Chicken thighs are more forgiving and have a richer flavor. The cooking time will be very similar. It’s a matter of personal preference.

Wrapping Up

This garlic chicken stir fry proves that you don’t need to spend hours in the kitchen to create a meal that’s both healthy and incredibly delicious.

It’s a versatile recipe that you can adapt to your own tastes and what you have in the fridge. I hope it becomes a go-to favorite for you, just as it has for me.

Give it a try this week. I’d love to hear how it turns out for you. Leave a comment below with your experience or any questions you might have!

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