garlic chicken stir fry recipe

Written ByJenny Smyth Posted on
garlic chicken stir fry recipe
Jump to Recipe Jump to Video Print Recipe

The Best garlic chicken stir fry recipe

I have been making this garlic chicken stir fry for years and it is one of those recipes that never fails to please my family. The combination of tender chicken pieces with plenty of garlic and a savory sauce is just perfect for a quick weeknight dinner.

My kids ask for it all the time and I love that I can get it on the table in under 30 minutes. This dish is packed with flavor from the garlic and a simple soy based sauce that coats every piece of chicken and vegetable.

The garlic gives it a wonderful aroma that fills the kitchen and makes everyone hungry. I use boneless skinless chicken thighs because they stay juicy and tender even with high heat cooking.

The key to this recipe is cooking everything in a hot wok or large skillet so the chicken gets a nice sear and the vegetables stay crisp. I like to add bell peppers and broccoli for color and crunch but you can use whatever vegetables you have on hand.

The sauce comes together quickly with soy sauce, a little honey, and cornstarch to thicken it. This garlic chicken stir fry is also a healthier option than takeout because you control the amount of oil and sodium.

It is a great way to get more vegetables into your family’s diet and the protein from the chicken keeps everyone full and satisfied. I often make a double batch because the leftovers are just as good the next day for lunch.

Garlic Chicken Stir Fry

Garlic Chicken Stir Fry

4.5 from 815 votes

A quick and flavorful stir fry with tender chicken, plenty of garlic, and a savory sauce. This dish is perfect for busy weeknights and comes together in under 30 minutes.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless skinless chicken thighs, cut into bite sized pieces
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil

For the Stir Fry

2 tablespoons vegetable oil
8 cloves garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 cups broccoli florets
1/2 cup chicken broth
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon cornstarch mixed with 2 tablespoons water
Salt and pepper to taste

👨‍🍳Directions

1In a mixing bowl, combine the chicken pieces with 2 tablespoons soy sauce and 1 tablespoon cornstarch.
2Toss to coat evenly and let it sit for 10 minutes while you prep the vegetables.
3Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until it shimmers.
4Add the chicken in a single layer and cook without stirring for 2 minutes until the bottom is golden brown.
5Then stir fry for another 2 to 3 minutes until the chicken is cooked through and no longer pink inside.
6Remove the chicken to a plate and set aside.
7Add the remaining 2 tablespoons vegetable oil to the same wok over high heat.
8Add the minced garlic and stir for 30 seconds until fragrant but not burnt.
9Add the bell peppers and broccoli and stir fry for 3 to 4 minutes until the vegetables are crisp tender and bright in color.
10Pour in the chicken broth, 3 tablespoons soy sauce, and honey.
11Stir to combine and bring the sauce to a simmer.
12Add the cornstarch slurry and stir continuously for about 1 minute until the sauce thickens and becomes glossy.
13Return the cooked chicken to the wok along with any juices from the plate.
14Toss everything together for 1 to 2 minutes until the chicken is heated through and coated with the sauce.
15Season with salt and pepper to taste and serve immediately over steamed rice.

🔧Equipment

Large wok or skillet
Mixing bowl
Small bowl
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 20g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 35g

📝Notes

For a milder garlic flavor, reduce the garlic to 4 cloves. You can substitute chicken breast for thighs but reduce cooking time slightly to avoid drying out. Add a pinch of red pepper flakes for heat.

Watch Video Of How Garlic Chicken Stir Fry Works

This garlic chicken stir fry is always a good idea for any occasion because it comes together quickly and uses simple ingredients you probably already have. It works well for family gatherings because everyone loves the bold garlic flavor and the colorful vegetables make it look special on the table.

For storage, keep leftovers in a sealed container in the fridge for up to 3 days. To reheat, warm it in a skillet over medium heat with a splash of chicken broth to revive the sauce.

Serve it over steamed rice or noodles for a complete meal that satisfies every time.

❓ Frequently Asked Questions About Garlic Chicken Stir Fry

1. Can I use chicken breast instead of thighs?

Yes you can use boneless skinless chicken breast. Just cut it into similar sized pieces and cook it for a little less time because breast meat dries out faster. Check that the internal temperature reaches 165 degrees Fahrenheit.

2. What vegetables work best in this stir fry?

Bell peppers, broccoli, snap peas, carrots, and mushrooms all work great. Use about 3 cups total of any combination you like. Add harder vegetables like carrots earlier so they have time to cook through.

3. How do I make this dish gluten free?

Use tamari or coconut aminos instead of soy sauce and make sure your chicken broth is gluten free. Cornstarch is naturally gluten free so that part is fine. Check all labels to be safe.

4. Can I prep this ahead of time?

Yes you can chop the vegetables and mix the sauce up to a day in advance. Keep them in separate containers in the fridge. Cook the chicken and vegetables fresh for the best texture.

5. How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to bring back the sauce. The microwave works too but the vegetables may be softer.

Similar Posts