Spicy Garlic Chicken Stir-Fry with Veggies & Rice ๐๐ฅ
This bold, better-than-takeout stir-fry brings together crispy chicken, crunchy veggies, and a fiery chili-garlic glaze โ all in one easy meal prep bowl.
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4
Calories per serving: ~510 kcal
๐ Ingredients
For the chicken:
๐ 1 lb (450 g) boneless chicken breast, cubed
๐ฝ 2 tbsp cornstarch
๐ง Salt & pepper
๐ซ 2 tbsp oil for frying
For the sauce:
๐ง 3 cloves garlic, minced
๐ถ๏ธ 2 tbsp chili flakes or chili crisp
๐งด 3 tbsp soy sauce
๐ฏ 1 tbsp honey
๐ 1 tbsp rice vinegar
๐ฝ 1 tbsp cornstarch + 2 tbsp water (slurry)
For the stir-fry veggies:
๐ฅฆ 2 cups broccoli florets
๐ซ 1 red bell pepper, sliced
๐ฅ 1 large carrot, julienned
๐ฑ 1 cup snap peas or snow peas
๐ข๏ธ 1 tbsp oil
For serving:
๐ 2 cups cooked jasmine or basmati rice
๐ฉโ๐ณ Instructions
Cook rice: Prepare jasmine or basmati rice according to package instructions. Set aside and keep warm.
Prep chicken: Toss chicken pieces with cornstarch, salt, and pepper.
Pan-fry chicken: Heat 2 tbsp oil in a pan over medium-high. Cook chicken until golden and crispy (about 5โ6 minutes). Remove and set aside.
Stir-fry veggies: In the same pan, add 1 tbsp oil. Add broccoli, carrots, bell pepper, and snap peas. Stir-fry for 4โ5 minutes until tender-crisp.
Make the sauce: Push veggies to the sides, add garlic to center, sautรฉ 30 seconds. Add soy sauce, vinegar, honey, chili flakes, and cornstarch slurry. Simmer 1โ2 minutes until thickened.
Combine: Return chicken to pan and toss everything to coat well in the sauce.
Serve: Spoon over rice, garnish with extra chili flakes or chili crisp if desired.
๐ก Notes & Variations
Use tofu instead of chicken for a vegetarian version.
Add mushrooms, zucchini, or baby corn if preferred.
Reduce chili flakes for a milder sauce or replace with sweet chili sauce.