A quick and vibrant stir-fry packed with juicy chicken, crisp bell peppers, carrots, and snow peas, all tossed in a flavorful garlic soy glaze. Served over a bed of fluffy rice, it’s a healthy, satisfying dinner for any night of the week.
The case for this recipe
- Quick & easy – Ready in just 30 minutes.
- One-pan meal – Minimal cleanup required.
- Healthy and colorful – Packed with protein and veggies.
- Customizable – Swap out veggies or protein based on what you have.
- Meal prep friendly – Great for storing and reheating.
Here’s what you need
- 1 cup uncooked rice (white or brown)
- 2 tablespoons vegetable oil, divided
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup snow peas, trimmed
- 1/4 cup soy sauce (low sodium preferred)
- 1 tablespoon honey or brown sugar
- 1 teaspoon grated fresh ginger (optional)
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- Sesame seeds and chopped green onions, for garnish (optional)
Directions
- Cook rice according to package instructions and keep warm.
- In a small bowl, whisk together the soy sauce, honey, ginger, and red pepper flakes. Set aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces, season lightly with salt and pepper, and stir-fry for 5–7 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, add the remaining oil. Sauté garlic for 30 seconds, then add bell pepper, carrot, and snow peas. Stir-fry for 3–4 minutes until just tender.
- Return the chicken to the skillet, pour in the sauce, and toss everything together. Cook for another 2 minutes until heated through and sauce slightly thickens.
- Serve over warm rice and garnish with sesame seeds and green onions if desired.
Quick stats
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 420 kcal
Servings: 4 servings
Try these tweaks
- Protein Swap: Use shrimp, tofu, or thinly sliced beef instead of chicken.
- Veggie Add-ins: Add broccoli, mushrooms, or baby corn.
- Spicy Kick: Use sriracha or chili paste in the sauce.
- Low Carb: Serve over cauliflower rice or skip the rice altogether.
- Nutty Twist: Add toasted cashews or peanuts.
Leftovers and storage
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Reheating: Microwave in 30-second intervals or warm in a skillet with a splash of water.
- Freezing: Freeze without the rice for up to 2 months. Thaw overnight before reheating.
FAQs
How long does Savory Garlic Chicken & Veggie Stir-Fry Bowl last in the fridge?
Store in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. This dish freezes well without the rice for up to 2 months. Reheat in the microwave in 30-second intervals or warm in a skillet with a splash of water.
Can I substitute vegetable oil in this recipe?
I’ve found that you can easily swap vegetable oil for other neutral high-heat oils like canola oil, grapeseed oil, or even peanut oil for an added nutty flavor. Olive oil is generally not recommended for high-heat stir-frying due to its lower smoke point, which can affect the taste.
What internal temperature should chicken reach?
Chicken should reach an internal temperature of 165°F measured with a meat thermometer, per USDA FSIS guidelines. After cooking, letting the chicken rest for a few minutes before serving helps the juices redistribute, ensuring a more tender and flavorful result.
What goes well with Savory Garlic Chicken & Veggie Stir-Fry Bowl?
In my experience, this stir-fry is fantastic served over fluffy white or brown rice, as suggested. For extra freshness, a simple side salad with a light vinaigrette or some steamed edamame would complement the flavors beautifully. You could also add a sprinkle of toasted cashews for crunch.
Is Savory Garlic Chicken & Veggie Stir-Fry Bowl gluten-free?
This recipe contains gluten from the soy sauce. To make it gluten-free, simply substitute the regular soy sauce with tamari or coconut aminos. These alternatives provide a similar savory depth without the gluten, making it suitable for those with dietary restrictions.
A few last notes
This Savory Garlic Chicken & Veggie Stir-Fry Bowl delivers a fresh, balanced meal full of flavor, texture, and vibrant color. Whether you’re meal prepping or cooking for a crowd, it’s a reliable, delicious go-to dish!
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Savory Garlic Chicken & Veggie Stir-Fry Bowl
- Total Time: PT30M
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Savory garlic chicken stir-fry with crisp veggies in a soy glaze, served over fluffy rice. A quick, flavorful, and healthy meal option.
Ingredients
1 cup uncooked rice (white or brown)
2 tbsp vegetable oil, divided
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, minced
1 bell pepper, thinly sliced
1 carrot, julienned
1 cup snow peas, trimmed
¼ cup soy sauce (low sodium preferred)
1 tbsp honey or brown sugar
1 tsp grated fresh ginger (optional)
½ tsp red pepper flakes (optional)
Salt and black pepper, to taste
Sesame seeds and chopped green onions, for garnish (optional)
Instructions
Cook the Rice:
Prepare rice according to package directions. Keep warm.
Make the Sauce:
In a small bowl, whisk together soy sauce, honey, ginger, and red pepper flakes. Set aside.
Cook the Chicken:
Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
Add chicken, season with salt and pepper, and stir-fry for 5–7 minutes until cooked through. Remove and set aside.
Stir-Fry the Veggies:
Add remaining oil to the skillet.
Sauté garlic for 30 seconds.
Add bell pepper, carrot, and snow peas. Stir-fry for 3–4 minutes until just tender.
Combine & Finish:
Return chicken to the skillet.
Pour in the sauce and toss to coat.
Cook for 2 more minutes until heated through and sauce thickens slightly.
Serve:
Spoon stir-fry over rice.
Garnish with sesame seeds and green onions, if desired.
Notes
- For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
- Swap veggies based on what’s available—broccoli, zucchini, or snap peas work great.
- Leftovers store well and are great for meal prep.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
