This isn’t just any stir fry, it’s the stir fry. It’s quick, it’s easy, it’s packed with flavor, and it’s a guaranteed crowd-pleaser. Plus, it’s a great way to sneak in some extra veggies. It’s become a staple in our house. I’ve perfected this spicy garlic chicken stir fry with rice over the years, tweaking it here and there to make it just right.
And honestly, sometimes I throw in whatever veggies I have wilting in the fridge – it’s that versatile! This dish fits seamlessly into our hectic family life. It’s faster than takeout and healthier too. The best part? Even my pickiest eater, my son, Tom, who once declared green beans “the enemy,” will happily gobble it down.
One of my early struggles was getting the chicken just right. I either overcooked it until it was dry and rubbery or undercooked it and well… you know. But after many tries, I’ve learned the secret is to cut the chicken into uniform pieces and not overcrowd the pan. Trust me, once you try this spicy garlic chicken stir fry with rice, you’ll wonder why you ever bothered with takeout!
It’s become a cherished family tradition, and I’m so excited to share it with you. It’s a dish that’s as comforting as it is delicious, and I promise, it’ll become a regular on your menu, too. Let’s get cooking!
INGREDIENTS FOR spicy garlic chicken stir fry with rice
Alright, let’s gather our ingredients for this amazing spicy garlic chicken stir fry with rice. Don’t be intimidated by the list; most of these are pantry staples.
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp soy sauce (I always use low-sodium!)
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 4 cloves garlic, minced (or more, because garlic is life!)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 cup broccoli florets
- 1/2 cup carrots, sliced
- 1/4 cup chili garlic sauce (adjust to your spice preference)
- 1 tbsp honey (or maple syrup, if you’re feeling fancy)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cups cooked rice, for serving (I usually use jasmine)
- Sesame seeds and chopped green onions, for garnish (optional, but highly recommended!)
For my spicy garlic chicken stir fry with rice, I always use fresh, high-quality chicken breasts. I find they cook more evenly and have a better texture. I’ve tried frozen chicken in a pinch, but it just doesn’t compare. When making spicy garlic chicken stir fry with rice, you can find chili garlic sauce in the Asian food aisle of most supermarkets. If you can’t find it, you can substitute with a dash of red pepper flakes and a little extra garlic. Here’s a spicy garlic chicken stir fry with rice trick I learned from my mom: marinate the chicken for at least 30 minutes. It makes it so much more tender and flavorful!
Marinating the chicken not only enhances the flavor but also helps to tenderize the meat, ensuring a juicy and delicious result. The longer the chicken marinates, the more flavor it will absorb. However, avoid marinating for too long, as the acid in the marinade can start to break down the proteins and make the chicken mushy.
For a busy family making spicy garlic chicken stir fry with rice, pre-chopped veggies can be a lifesaver. They’re a bit more expensive, but they save so much time! To save money on spicy garlic chicken stir fry with rice ingredients, buy chicken in bulk when it’s on sale and freeze it in individual portions. And don’t be afraid to use frozen veggies! They’re just as nutritious as fresh, and they last much longer. Leftover spicy garlic chicken stir fry with rice ingredients should be stored properly. Chicken should be used within 1-2 days. Veggies can last up to a week in the fridge, if stored correctly. And garlic, well, garlic never lasts long in my house!
HOW TO MAKE spicy garlic chicken stir fry with rice – STEP-BY-STEP
Alright, let’s get down to business! This is where the magic happens. Don’t worry if your spicy garlic chicken stir fry with rice doesn’t look perfect the first time. Practice makes perfect, and even the “imperfect” batches are still delicious!
- Marinate the chicken: In a medium bowl, combine the chicken, soy sauce, and cornstarch. Mix well and let it marinate for at least 15 minutes, or up to 30 minutes. I learned the hard way with spicy garlic chicken stir fry with rice that marinating is KEY. It tenderizes the chicken and infuses it with flavor.
- Prepare the sauce: In a small bowl, whisk together the chili garlic sauce, honey, rice vinegar, and sesame oil. Set aside. In my kitchen, spicy garlic chicken stir fry with rice usually takes about 30 minutes from start to finish, so having the sauce ready to go is a must.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (don’t overcrowd the pan!) and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside. Don’t worry if your spicy garlic chicken stir fry with rice chicken gets a little browned; that’s flavor!
- Sauté the veggies: Add the remaining tablespoon of vegetable oil to the skillet. Add the garlic, bell peppers, onion, broccoli, and carrots. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes. While the spicy garlic chicken stir fry with rice is cooking, I usually chop the green onions and set the table. Multi-tasking is my superpower!
- Combine everything: Return the chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables. Cook, stirring constantly, until the sauce has thickened and everything is well coated, about 2-3 minutes. Your spicy garlic chicken stir fry with rice should smell like garlicky, savory, slightly spicy goodness at this point.
- Serve: Serve the spicy garlic chicken stir fry with rice over cooked rice. Garnish with sesame seeds and chopped green onions, if desired. And there you have it – a delicious and easy spicy garlic chicken stir fry with rice!
I’ve found a family-tested spicy garlic chicken stir fry with rice shortcut: pre-cooked rice packets. They’re ready in minutes! I also sometimes use frozen stir-fry vegetable blends to save time on chopping.While the spicy garlic chicken stir fry with rice is cooking, make sure the rice is hot and ready. This dish is best served immediately! Remember to taste and adjust seasoning as needed. Some like it hotter, some like it sweeter!
Ensure that the rice is cooked to perfection. Fluffy and slightly sticky rice pairs best with the stir-fry, as it absorbs the delicious sauce. If you’re using pre-cooked rice, fluff it up with a fork before serving to prevent it from clumping together.
SERVING YOUR spicy garlic chicken stir fry with rice
Okay, the spicy garlic chicken stir fry with rice is ready, and now it’s time to serve it up! Presentation is key, even for a weeknight dinner. The kids love our spicy garlic chicken stir fry with rice when I serve it with a side of steamed edamame. It adds a nice pop of color and a bit of extra protein.
My go-to side dishes that pair with spicy garlic chicken stir fry with rice are simple and quick. I usually opt for steamed broccoli or a simple side salad. They complement the flavors of the stir fry without overpowering it. This spicy garlic chicken stir fry with rice is perfect for a busy weeknight dinner, a potluck, or even a casual get-together with friends. It’s always a hit! For presentation tips, I like to sprinkle some toasted sesame seeds and chopped green onions over the top. It adds a nice visual appeal and a bit of extra flavor. I also serve it in a nice bowl or platter to elevate the dining experience.
If you have extra spicy garlic chicken stir fry with rice, it’s great for leftovers! You can pack it for lunch the next day, or even use it to make a quick and easy fried rice. I’ve tried seasonal spicy garlic chicken stir fry with rice variations. In the fall, I add butternut squash and cranberries. In the summer, I throw in some zucchini and cherry tomatoes. My friends always ask for this spicy garlic chicken stir fry with rice recipe whenever they come over for dinner. It’s that good! It’s a crowd-pleaser, and it’s so easy to make. So, there you have it – my tips for serving and enjoying this delicious spicy garlic chicken stir fry with rice!
spicy garlic chicken stir fry with rice FAQs
Okay, let’s tackle some of the most frequently asked questions I get about my spicy garlic chicken stir fry with rice. I’ve been there, made the mistakes, and learned from them, so hopefully, I can help you avoid some common pitfalls!
Q: Can I use chicken thighs instead of chicken breasts for the spicy garlic chicken stir fry with rice?
A: Absolutely! Chicken thighs are a great option. They’re more flavorful and tend to stay juicier than chicken breasts. Just be sure to trim off any excess fat before cooking. You know what I do when my spicy garlic chicken stir fry with rice uses thighs? I increase the cooking time slightly to ensure they’re cooked through.
Q: What if I don’t have chili garlic sauce?
A: No problem! You can substitute with a combination of red pepper flakes, garlic powder, and a touch of sriracha. Adjust the amounts to your spice preference. The main goal here is to get a great garlic chili chicken stir fry! Reader feedback has shown that a little brown sugar can also help to balance the heat.
Q: Can I add other vegetables to the spicy garlic chicken stir fry with rice?
A: Of course! This recipe is very versatile. Feel free to add any vegetables you like, such as snow peas, water chestnuts, or mushrooms. Just adjust the cooking time accordingly. It makes it a great chicken stir fry with vegetables option!
Q: My spicy garlic chicken stir fry with rice is too spicy! What can I do?
A: Don’t worry! Add a little bit of honey or sugar to balance the heat. You can also add a splash of chicken broth to dilute the sauce. You know what I do when my spicy garlic chicken stir fry with rice is too spicy? I add a dollop of plain yogurt or sour cream to each serving.
Q: My chicken is dry and rubbery. What am I doing wrong with the spicy garlic chicken stir fry with rice?
A: The key to avoiding dry chicken is to not overcook it. Make sure you cut the chicken into uniform pieces and cook it over medium-high heat. Don’t overcrowd the pan, and remove the chicken from the skillet as soon as it’s cooked through. You know what I do when my spicy garlic chicken stir fry with rice has dry chicken? I marinate it longer next time!
Q: Can I make this spicy garlic chicken stir fry with rice ahead of time?
A: Yes, you can! The stir fry will keep in the refrigerator for up to 3 days. However, the chicken may become a little dry when reheated. To prevent this, add a splash of chicken broth or water when reheating. It may be an easy chicken stir fry, but it needs some love!
Q: What kind of rice should I serve with the spicy garlic chicken stir fry with rice?
A: I prefer jasmine rice, but any type of rice will work. Brown rice is a healthier option, but it takes longer to cook. You can also use quinoa or another grain if you prefer. Family preferences often dictate this!
My Final Thoughts on spicy garlic chicken stir fry with rice
This spicy garlic chicken stir fry with rice recipe isn’t just a collection of ingredients and instructions; it’s a piece of my family’s story. It represents those chaotic weeknights, the shared laughter, and the joy of a delicious meal enjoyed together. It’s a recipe that has evolved over time, adapting to our changing tastes and busy schedules.
- My spicy garlic chicken stir fry with rice Pro Tip #1: Don’t be afraid to experiment with different veggies. It’s a great way to use up what you have in the fridge and add some extra nutrients to your meal.
- My spicy garlic chicken stir fry with rice Pro Tip #2: Marinating the chicken is a game-changer. It makes the chicken so much more tender and flavorful. Even a short 15-minute marinade makes a difference.
- My spicy garlic chicken stir fry with rice Pro Tip #3: Don’t overcrowd the pan when cooking the chicken or vegetables. This will ensure that everything cooks evenly and gets a nice sear.
We’ve tried several variations of spicy garlic chicken stir fry with rice. My husband loves it with extra chili garlic sauce for an extra kick. My daughter, Lily, prefers it with pineapple chunks for a sweet and savory twist. And my son, Tom, surprisingly, enjoys it with broccoli – who would have thought?
I encourage you to make this spicy garlic chicken stir fry with rice your own. Don’t be afraid to experiment with different ingredients and flavors. Add your favorite vegetables, adjust the spice level to your liking, and find what works best for you and your family. I hope that your spicy garlic chicken stir fry with rice cooking experience is filled with joy, laughter, and delicious food. I truly believe that cooking should be fun and stress-free. So, put on some music, pour yourself a glass of wine, and enjoy the process! Give this spicy garlic chicken stir fry with rice a try. I know you’ll love it.
PrintSpicy Garlic Chicken Stir Fry with Rice: A Family Favorite
This Easy Spicy Garlic Chicken Stir Fry recipe is quick, delicious, and packed with flavor. It’s perfect for a weeknight dinner and can be easily customized to your liking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sriracha (or more, to taste)
- 1 tsp ginger, grated
- 1 tbsp olive oil
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- In a bowl, whisk together soy sauce, honey, sriracha, and ginger.
- Season chicken with salt and pepper.
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add chicken and cook until browned and cooked through.
- Add garlic, bell peppers, and onion to the skillet. Cook until vegetables are tender-crisp.
- Pour sauce over chicken and vegetables. Cook until sauce has thickened slightly.
- Serve over rice.
Notes
Add other vegetables like broccoli, carrots, or snow peas. Adjust the amount of sriracha to control the spice level. Serve with a sprinkle of sesame seeds or chopped green onions.