Garlic Chicken Stir Fry

WANT TO SAVE THIS RECIPE?

I can’t even count the number of times this garlic chicken stir fry has saved dinner at our house. Seriously—when the clock is ticking and everyone’s getting hungry, it’s such a relief to have a meal that comes together in less than 30 minutes. The best part? You get a rainbow of fresh veggies, juicy bites of chicken, and a garlicky sauce that’s better than takeout. (Plus, you get to skip the drive-thru guilt!) It’s a win-win on those wild, busy nights when you just need something easy, tasty, and healthy.

Why You’ll Love This Garlic Chicken Stir Fry

Quick & Easy: Dinner on the table in under 30 minutes—yes, really!
One Pan, Minimal Mess: Everything cooks up in just one skillet.
Better than Takeout: Garlicky, savory sauce clings to every bite.
Loaded with Veggies: Bright broccoli, sweet peppers, and mushrooms.

Family Favorite: Kid-friendly and customizable with your favorite vegetables.

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
1½ tsp sugar
2 tsp sesame oil
2 tsp cornstarch

Instructions:

Sauté the Veggies:
Heat 1 tablespoon olive oil; in a large skillet over medium-high heat. Add the broccoli, mushrooms, and yellow bell pepper. Sauté for 5–6 minutes, stirring occasionally, until the veggies are crisp-tender. Remove the vegetables from the skillet, cover, and set aside.
Cook the Chicken:
Add the remaining 1 teaspoon olive oil to the same skillet. Toss in the cubed chicken breast and season with a little salt and pepper. Cook, stirring, until the chicken is no longer pink in the center—about 5–7 minutes.
Make the Garlic Sauce:
While the chicken cooks, whisk together the soy sauce, chicken broth, sugar, sesame oil, and cornstarch in a bowl until smooth.
Bring It All Together:
Add the cooked veggies back; to the skillet with the chicken. Pour in the garlic sauce and stir everything together, making sure the garlic is mingling throughout. Cook for 2–3 more minutes, or until the sauce is thickened and everything is glossy and coated.
Serve:
Spoon the stir fry over fluffy white rice, brown rice, or noodles. Sprinkle with extra sesame seeds or sliced green onions if you’re feeling fancy!

Tips & Notes

Swap the Veggies: Use whatever you have—snap peas, zucchini, or carrots all work great.
Add Some Crunch: Toss in a handful of roasted cashews or peanuts at the end for extra texture.
Spice It Up: Add a pinch of red pepper flakes or a splash of sriracha if you like heat.
Leftovers: This stir fry reheats beautifully for next-day lunches.