Sizzling Garlic Chicken Stir-Fry with Peppers & Steamed Rice Recipe

Get your chopsticks ready! There is nothing quite like the sound of a Sizzling Garlic Chicken Stir-Fry hitting a hot pan. This dish is vibrant, glossy, and packed with that irresistible savory-sweet umami flavor we all crave. It’s the ultimate weeknight savior that tastes better (and is faster) than ordering takeout.

Recipe Overview

Here is the snapshot of what you are signing up for. It’s high-protein, colorful, and comes together in a flash.

• Cuisine: Asian-Inspired
• Category: Dinner / Stir-Fry
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4

Why This Dish Belongs in Your Rotation

We’ve all been there—it’s 6:00 PM, you’re starving, and the delivery apps are calling your name. This recipe is the answer to that dilemma. It delivers crisp vegetables and tender chicken coated in a glossy garlic sauce without the grease or the wait time of a restaurant order. Plus, the colorful bell peppers make it look beautiful on the plate, proving that fast food can still be fresh and wholesome.

Sizzling Garlic Chicken Stir-Fry Recipe

Make Sizzling Garlic Chicken Stir-Fry with Peppers & Steamed Rice with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for busy nights.

Author: [Your Name] Prep: 10 min | Cook: 15 min | Total: 25 min

Servings: 4

Let’s Get Your Ingredients Ready

• 2 chicken breasts, diced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• ½ tsp chili flakes (optional)
• 1 tsp cornstarch + 2 tbsp water (for slurry)
• 1 cup steamed jasmine rice
• Garnish: sesame seeds & sliced green onions

Mastering the Stir-Fry (Step-by-Step)

1. Sauté Chicken: Heat 1 tsp of sesame oil in a large pan or wok over medium-high heat. Toss in the diced chicken and stir-fry for 5-6 minutes. You want it golden brown on the edges and fully cooked through. Remove the chicken from the pan and set it aside on a plate.
2. Cook Veggies: In the same pan (don’t wash it, that flavor is gold!), add the minced garlic. Sauté for about 30 seconds just until it smells fragrant. Toss in the sliced red and green bell peppers. Stir-fry them for 3-4 minutes—the goal is “tender-crisp,” not soggy.
3. Combine & Thicken: Add the cooked chicken back into the pan with the peppers. Pour in the soy sauce, oyster sauce, and chili flakes (if you like a little heat). Quickly mix the cornstarch and water in a small cup to make a slurry, then pour it into the pan. Cook for another 2-3 minutes while stirring; the sauce will bubble and thicken into a glossy glaze.
4. Plate & Garnish: Scoop a generous portion of the stir-fry over a bed of fluffy steamed jasmine rice. Finish it off with a sprinkle of sesame seeds and fresh sliced green onions.

Notes

Enjoy your homemade Sizzling Garlic Chicken Stir-Fry!

Nutrition Information

Calories: ~400 kcal Protein: 32g Carbohydrates: 45g Fat: 10g Saturated Fat: 2g Cholesterol: 75mg Sodium: 850mg

Did You Make This?

Please leave a review and tag us on social media!

The Grocery Run

The beauty of this recipe lies in how readily available its ingredients are. You likely have the sauces in your pantry, so you need a quick trip to the produce section.

Recipe

Sizzling Garlic Chicken Stir-Fry with Peppers & Steamed Rice Recipe

Get your chopsticks ready! There is nothing quite like the sound of a Sizzling Garlic Chicken Stir-Fry hitting a hot pan. This dish is vibrant,…

Author: Ashley Vaughn

Prep: 10 min | Cook: 15 min | Total: 25 min

Serves: - 4 + bites

★ Rate 🖨 Print

Let’s Get Your Ingredients Ready

• 2 chicken breasts, diced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• ½ tsp chili flakes (optional)
• 1 tsp cornstarch + 2 tbsp water (for slurry)
• 1 cup steamed jasmine rice
• Garnish: sesame seeds & sliced green onions

Let’s Get Your Ingredients Ready

• 2 chicken breasts, diced into bite-sized cubes
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, finely minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• ½ tsp chili flakes (optional for heat)
• 1 tsp cornstarch mixed with 2 tbsp water
• 1 cup steamed jasmine rice (measure before cooking if using dry rice, or ~3 cups cooked)
• Sesame seeds and green onions for topping

Mastering the Stir-Fry (Step-by-Step)

1

Sauté Chicken: Heat 1 tsp of sesame oil in a large pan or wok over medium-high heat. Toss in the diced chicken and stir-fry for 5-6 minutes. You want it golden brown on the edges and fully cooked through. Remove the chicken from the pan and set it aside on a plate.

2

Cook Veggies: In the same pan (don’t wash it, that flavor is gold!), add the minced garlic. Sauté for about 30 seconds just until it smells fragrant. Toss in the sliced red and green bell peppers. Stir-fry them for 3-4 minutes—the goal is “tender-crisp,” not soggy.

3

Combine & Thicken: Add the cooked chicken back into the pan with the peppers. Pour in the soy sauce, oyster sauce, and chili flakes (if you like a little heat). Quickly mix the cornstarch and water in a small cup to make a slurry, then pour it into the pan. Cook for another 2-3 minutes while stirring; the sauce will bubble and thicken into a glossy glaze.

4

Plate & Garnish: Scoop a generous portion of the stir-fry over a bed of fluffy steamed jasmine rice. Finish it off with a sprinkle of sesame seeds and fresh sliced green onions.

Mastering the Stir-Fry (Step-by-Step)

1

Sauté Chicken: Heat the sesame oil in your pan over medium-high heat. Add the chicken and let it sizzle. Stir-fry for 5-6 minutes until it develops a nice golden sear. Remove it to a plate so it doesn’t overcook while you handle the veggies.

2

Cook Veggies: Using the residual heat and pan flavor, toss in the minced garlic. Give it 30 seconds to release its aroma, then add the bell peppers. Cook them for 3-4 minutes. You want them to retain a bit of snap!

3

Combine & Thicken: Return the chicken to the pan. Pour over the soy sauce, oyster sauce, and chili flakes. Give your cornstarch slurry a quick remix and pour it in. Stir constantly for 2-3 minutes as the sauce transforms into a thick, glossy coating that clings to every piece of chicken.

4

Plate & Garnish: Serve immediately over hot jasmine rice. Sprinkle with sesame seeds and green onions for that professional finish.

Make It Your Own (Variations)

1

Swap the Protein: This marinade and cooking method works brilliantly with shrimp, tofu, or thinly sliced flank steak.

2

Veggie Overload: Don’t stop at peppers! Broccoli florets, snap peas, or baby corn add great texture and nutrition.

3

Nutty Crunch: Toss in a handful of roasted cashews or peanuts right at the end for an extra layer of texture.

Notes

Enjoy your homemade Sizzling Garlic Chicken Stir-Fry with Peppers & Steamed Rice Recipe!

Nutrition Information

Calories: ~400 kcal

Protein: 32g

Carbohydrates: 45g

Fat: 10g

Saturated Fat: 2g

Cholesterol: 75mg

Sodium: 850mg

Did You Make This?

Leave a review and tag us on social media!

Focus on getting firm, bright bell peppers—they provide the essential crunch that contrasts with the tender chicken. For the chicken, try to cut the pieces into uniform cubes so they cook evenly, and you don’t end up with dry meat.

Let’s Get Your Ingredients Ready

Here is your mise en place checklist. Having everything chopped and measured before you turn on the heat is the secret to a stress-free stir-fry.

• 2 chicken breasts, diced into bite-sized cubes
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, finely minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• ½ tsp chili flakes (optional for heat)
• 1 tsp cornstarch mixed with 2 tbsp water
• 1 cup steamed jasmine rice (measure before cooking if using dry rice, or ~3 cups cooked)
• Sesame seeds and green onions for topping

Mastering the Stir-Fry (Step-by-Step)

Grab your wok or your widest skillet, because this recipe moves fast! Here is how to bring it all together ideally.

1. Sauté Chicken: Heat the sesame oil in your pan over medium-high heat. Add the chicken and let it sizzle. Stir-fry for 5-6 minutes until it develops a nice golden sear. Remove it to a plate so it doesn’t overcook while you handle the veggies.
2. Cook Veggies: Using the residual heat and pan flavor, toss in the minced garlic. Give it 30 seconds to release its aroma, then add the bell peppers. Cook them for 3-4 minutes. You want them to retain a bit of snap!
3. Combine & Thicken: Return the chicken to the pan. Pour over the soy sauce, oyster sauce, and chili flakes. Give your cornstarch slurry a quick remix and pour it in. Stir constantly for 2-3 minutes as the sauce transforms into a thick, glossy coating that clings to every piece of chicken.
4. Plate & Garnish: Serve immediately over hot jasmine rice. Sprinkle with sesame seeds and green onions for that professional finish.

Make It Your Own (Variations)

Stir-fries are wonderfully flexible. If you want to switch things up, here are a few ideas to keep this recipe fresh every time you make it.

• Swap the Protein: This marinade and cooking method works brilliantly with shrimp, tofu, or thinly sliced flank steak.
• Veggie Overload: Don’t stop at peppers! Broccoli florets, snap peas, or baby corn add great texture and nutrition.
• Nutty Crunch: Toss in a handful of roasted cashews or peanuts right at the end for an extra layer of texture.

Storage and Reheating Tips

This meal makes for fantastic lunch leftovers because the flavors have even more time to meld together.

Keep leftovers in an airtight container in the fridge for up to 3 days. When you reheat it in the microwave or on the stovetop, you might want to add a tiny splash of water if the sauce has thickened too much in the fridge.

Freezing is possible, but note that the bell peppers will lose their crispness and become softer upon thawing.

NUTRITION INFORMATION

• Calories: ~400 kcal
• Protein: 32g
• Carbohydrates: 45g
• Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 75mg
• Sodium: 850mg

Common Questions

Stir-frying seems simple, but a few small details can make the difference between “okay” and “amazing.”

Why is my stir-fry watery?

This usually happens if you overcrowd the pan. If the chicken or veggies are piled too high, they steam instead of searing. If you have a small pan, cook in batches!

Can I make this gluten-free?

Absolutely. Just swap the soy sauce for Tamari or coconut aminos, and ensure your oyster sauce is a gluten-free brand (or use a mushroom-based vegetarian stir-fry sauce).

Can I use chicken thighs?

Yes, and many chefs prefer them! Chicken thighs are naturally juicier and more forgiving if you accidentally cook them a minute too long. Just trim the excess fat before dicing.

Ditch the delivery fees and fire up the stove—tonight’s dinner is going to be delicious. Let me know in the comments how you liked it!

Would you like me to find an appetizer recipe to start this meal off?