🍛 Spicy Garlic Chicken Stir-Fry with Peppers and Steamed Rice 🥢🍗
Prep Time: 15 minutes
Cooking Time: 20 minutes
Servings: 2
Calories per Serving: 450
Ingredients
For the Stir-Fry:
🍗 2 boneless, skinless chicken thighs or breasts, diced
🌶️ 1 red bell pepper, sliced
🌱 1 green bell pepper, sliced
🧄 3 garlic cloves, minced
🧅 1 small onion, thinly sliced (optional)
🥄 2 tbsp soy sauce
🥄 1 tbsp oyster sauce
🍯 1 tsp honey (or sugar)
🌶️ 1/4 tsp chili flakes or 1 fresh chili (optional for spice)
🥄 1 tsp cornstarch (mixed with 2 tbsp water)
🥄 1 tbsp vegetable oil
For the Rice:
🍚 1 cup cooked white rice
Directions
Prepare the Rice:
Cook the rice according to package instructions and keep warm.
Marinate the Chicken:
In a bowl, toss the diced chicken with 1 tbsp soy sauce and a pinch of pepper. Set aside to marinate for 5 minutes.
Cook the Chicken:
Heat vegetable oil in a skillet or wok over medium-high heat. Add the marinated chicken and cook for 4–5 minutes until browned. Remove from the skillet and set aside.
Cook the Vegetables:
In the same skillet, add the garlic, onions (if using), and peppers. Sauté for 2–3 minutes until slightly softened.
Make the Sauce:
In a small bowl, mix the soy sauce, oyster sauce, honey, and chili flakes. Pour the sauce into the skillet and toss with the vegetables.
Combine Everything:
Return the chicken to the skillet and toss to coat. Add the cornstarch slurry to thicken the sauce. Cook for 2–3 minutes until the sauce is glossy and clings to the chicken and vegetables.
Assemble the Plate:
Divide the steamed rice between two bowls and top with the spicy garlic chicken stir-fry.
Serve:
Enjoy hot with chopsticks or a fork!
Helpful Notes
Customize Your Veggies: Add zucchini, broccoli, or carrots for extra nutrients.
Make it Low-Carb: Replace rice with cauliflower rice or serve over a bed of lettuce.
Protein Swap: Use shrimp, tofu, or beef instead of chicken for variety.