Garlic Chicken Stir Fry

This Garlic Chicken Stir Fry is a fast, flavorful dinner that comes together in one skillet and tastes better than takeout. Tender chicken, crisp-tender broccoli, mushrooms, and bell pepper get coated in a glossy garlic sauce that’s savory with a touch of sweetness. It’s perfect for busy weeknights because it cooks quickly and uses simple ingredients. Serve it over rice for a filling meal, or enjoy it as-is for a lighter option. The leftovers reheat really well, too.

Ingredients

• 1 lb boneless skinless chicken breast, cut into cubes
• 1 tbsp + 1 tsp olive oil, divided
• 1 yellow bell pepper, sliced
• 1 cup sliced mushrooms
• 2–3 cups broccoli florets
• 4 cloves garlic, minced
• Salt and pepper to taste
• 1 tbsp soy sauce
• ¾ cup chicken broth
• 1 ½ tsp sugar
• 2 tsp sesame oil
• 2 tsp cornstarch

Directions

1. Heat 1 tbsp of olive oil in a skillet over medium-high heat.
2. Add the broccoli, sliced mushrooms and yellow bell pepper to the heated skillet, and cook for 5-6 minutes until the vegetables begin to become tender. Remove the vegetables, cover them and set aside for later.
3. Place one teaspoon of olive oil in the heated skillet, and add the chicken breast pieces. Cook until the chicken is no longer pink in the center and cooked through. Add salt and pepper to taste.
4. Mix the vegetables back into the skillet.
5. In a separate bowl, combine the soy sauce, sugar, chicken broth, sesame oil and cornstarch, and mix well.
6. Pour the sauce over the chicken and vegetables in the skillet, and stir to coat. Cook for 2-3 minutes until everything is coated well and the sauce has thickened.
7. Serve over white rice if you desire.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 280 kcal | Servings: 4

Tips

Cut the chicken into even, bite-size cubes so it cooks quickly and stays juicy, and keep the broccoli florets similar in size for even tenderness.

Have the sauce mixed before you start cooking, and store leftovers airtight in the fridge up to 4 days; reheat in a skillet with a splash of broth to loosen the sauce.

FAQ

Can I use chicken thighs instead of chicken breast?
Yes—boneless skinless thighs work great and stay extra juicy; cook the same way until fully done.

How do I keep the veggies from getting soggy?
Cook them first until just tender-crisp, remove them, then add them back at the end so they don’t overcook.

Can I make this gluten-free?
Yes—swap the soy sauce for gluten-free tamari (and double-check your broth).

What can I serve this with besides rice?
Try noodles, cauliflower rice, quinoa, or serve it in lettuce wraps for a lighter meal.