Ingredients
For the chicken
1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized cubes
1 tbsp olive oil
2 cloves garlic, minced
½ tsp paprika
½ tsp black pepper
½ tsp salt
½ tsp onion powder
For the vegetables
2 cups broccoli florets
1 medium zucchini, sliced
1 red bell pepper, sliced
1 medium onion, cut into chunks
1 tbsp olive oil
For the garlic sauce
¼ cup low-sodium soy sauce
2 tbsp honey
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp fresh ginger, grated (optional)
1 tsp cornstarch
2 tbsp water
½ tsp red pepper flakes (optional)
For serving
2–3 cups cooked white or brown rice
1 tbsp sesame seeds (optional)
2 tbsp chopped fresh parsley or green onions
Instructions
Step 1: Season the chicken
Place the chicken cubes in a large mixing bowl.
Add olive oil, minced garlic, paprika, black pepper, salt and onion powder.
Toss everything together until the chicken is evenly coated.
Let it marinate for 10–15 minutes for better flavor.
Step 2: Prepare the vegetables
Wash the broccoli, zucchini, red bell pepper and onion.
Cut the broccoli into small florets.
Slice the zucchini into half-moons.
Cut the bell pepper into thin strips and the onion into bite-sized pieces.
Keep the vegetables ready for stir-frying.
Step 3: Prepare the garlic sauce
In a small bowl, combine soy sauce, honey, rice vinegar, minced garlic and grated ginger.
In another small bowl, mix cornstarch with 2 tablespoons of water until smooth.
Stir the cornstarch mixture into the sauce.
Set aside until needed.
Step 4: Cook the chicken
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the seasoned chicken in a single layer, working in batches if necessary.
Cook for about 5–7 minutes, turning occasionally, until golden brown and fully cooked.
The chicken should reach an internal temperature of 165°F (74°C).
Transfer the cooked chicken to a plate and set aside.
Step 5: Stir-fry the vegetables
Add 1 tablespoon of olive oil to the same skillet.
Add the broccoli first and cook for 2–3 minutes.
Add the zucchini, red bell pepper and onion.
Stir-fry for another 4–5 minutes until the vegetables are tender-crisp.
Avoid overcooking so the vegetables retain their bright colors and texture.
Step 6: Combine everything
Return the cooked chicken to the skillet with the vegetables.
Pour the prepared garlic sauce over the chicken and vegetables.
Stir gently to coat everything evenly.
Cook for 2–3 minutes, stirring continuously, until the sauce thickens and becomes glossy.
Taste and adjust the seasoning if needed.
Step 7: Serve
Remove the skillet from the heat.
Sprinkle with sesame seeds and chopped green onions or parsley, if desired.
Serve hot over freshly cooked white or brown rice.
Spoon extra garlic sauce over the rice for additional flavor.
Nutritional Information
Approximate values per serving, including rice, based on 4 servings.
Nutrient
Amount
Calories
480 kcal
Protein
39 g
Carbohydrates
54 g
Fat
12 g
Saturated Fat
2 g
Fiber
5 g
Sugar
13 g
Sodium
750 mg
Nutrition values vary depending on the ingredients, sauce brands and serving sizes used.
Tips for the Best Garlic Chicken Stir-Fry
Use a hot skillet: High heat helps brown the chicken and keeps the vegetables crisp.
Don’t overcrowd the pan: Cook the chicken in batches if needed to prevent steaming.
Cut evenly: Similar-sized chicken pieces cook more consistently.
Keep vegetables crisp: Avoid cooking them for too long.
Adjust the sauce: Add a little water if it becomes too thick, or extra honey if you prefer a sweeter flavor.
Use fresh garlic: Freshly minced garlic gives the sauce a rich, aromatic taste.
Serving Suggestions
Serve with steamed jasmine rice, basmati rice or brown rice.
Pair with noodles for a different meal.
Add a side of cucumber salad for freshness.
Garnish with sesame seeds, green onions or a squeeze of fresh lime.
Nut Information (Q/S)
Q (Quantity): 4 servings.
S (Serving size): Approximately 1¼ cups of chicken and vegetables with ¾ cup cooked rice.
Nuts: No tree nuts or peanuts are intentionally included in this recipe.
Allergens: Contains soy from soy sauce. Some soy sauces may contain wheat or gluten. Sesame seeds are optional and are a separate allergen.
For nut allergies: Check the labels of all packaged ingredients for nut cross-contact warnings, and use clean utensils and cookware.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
Freezer: Freeze the chicken and vegetables separately from the rice for up to 2 months for best texture.
Reheating: Reheat in a skillet over medium heat with a splash of water or in the microwave until heated through to 165°F (74°C).
Enjoy your homemade garlic chicken stir-fry! This colorful, protein-rich meal is full of fresh vegetables and savory garlic flavor, making it a convenient choice for lunch, meal prep or a quick weeknight dinner.