The Ultimate 30-Minute Garlic Chicken Stir-Fry with Peppers: Better Than Takeout Flavor
By Jason Griffith Published on chefmaniac.com
Introduction
If you’re like me, a weeknight dinner needs three things: fast, fresh, and flavor-packed. And nothing delivers on all three quite like a spectacular stir-fry. This Garlic Chicken Stir-Fry with Peppers is my go-to recipe when the craving for Chinese takeout hits, but I have absolutely no time (or desire) to wait for delivery.
It’s a deceptively simple dish built on the magic of garlic, a touch of soy sauce, and the beautiful crunch of fresh bell peppers. From start to finish, you’re looking at about 30 minutes, most of which is just prep time. Served over a bed of fluffy steamed rice, this meal is a guaranteed crowd-pleaser that proves you don’t need fancy ingredients or complicated techniques to make a truly satisfying dinner.
Why I Love This Recipe
I’ve made a lot of stir-fries in my time, but this one stands out for its simplicity and the sheer depth of its savory flavor. Here’s why it has a permanent spot in my rotation:
- Lightning Fast: The chicken is cut small, and the peppers cook quickly, making this a true 30-minute meal.
- The Garlic Factor: We use 4–5 cloves of garlic for a reason. It’s the fragrant foundation that makes the dish pop.
- Better Than a Bottle: Unlike many store-bought sauces, this recipe uses a simple, clean mix of pantry staples that tastes fresh and bright.
- Customizable: It’s a fantastic template for using up whatever vegetables you have in the fridge.
Garlic Chicken Stir-Fry with Peppers and Steamed Rice
This recipe is built for speed and flavor, starting with a quick marinade that ensures the chicken stays tender and absorbs all the savory goodness.
Ingredients
| Ingredient | Quantity | Notes |
| Chicken Breast | 1 lb | Cut into bite-sized pieces |
| Bell Peppers | 2 (1 red, 1 green) | Sliced |
| Garlic | 4–5 cloves | Minced (don’t skimp!) |
| Soy Sauce | 2 Tablespoons | Low-sodium preferred |
| Oyster Sauce (optional) | 1 Tablespoon | Adds richness and umami |
| Sesame Oil | 1 Tablespoon | For finishing flavor |
| Cornstarch | 1 Tablespoon | The secret to tender chicken and a light sauce |
| Salt | to taste | |
| Black Pepper | to taste | |
| Steamed Rice | for serving | White, brown, or jasmine rice all work |
| Vegetable Oil | 2 Tablespoons (divided) | For cooking |
| Green Onions | 2–3 stalks | Sliced, for garnish |
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Swaps and Notes
- Protein: Swap the chicken breast for boneless, skinless chicken thighs for richer flavor, or use shrimp, beef strips, or firm tofu.
- Vegetables: Feel free to substitute the peppers with broccoli florets, sliced carrots, snap peas, or mushrooms. Just add hardier veggies (like carrots) first to allow them time to soften.
- Oyster Sauce: If you need a vegetarian version, look for a vegetarian mushroom stir-fry sauce as a replacement, or simply omit it and add 1 teaspoon of brown sugar for sweetness.
- Spice It Up: Add a teaspoon of Sriracha or a pinch of red pepper flakes to the sauce for a kick.
Step-by-Step Instructions
1. Prepare the Chicken
In a medium bowl, combine the bite-sized chicken pieces with the 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce (if using), and the 1 tablespoon of cornstarch. Toss everything until the chicken is evenly coated. Let it marinate for at least 15–20 minutes while you prep the other ingredients. This step is key for tender, flavorful chicken.
2. Cook the Rice
Start your steamed rice now so it’s ready when the stir-fry is done. Set it aside, covered, to keep it hot.
3. Sauté the Garlic
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic and sauté quickly, about 30 seconds to 1 minute, until it is wonderfully fragrant. Do not let it burn!
4. Cook the Chicken
Add the marinated chicken to the pan, spreading it out in a single layer if possible. Cook for 5–7 minutes, flipping occasionally, until the chicken is browned on all sides and cooked through (no longer pink inside). Remove the cooked chicken from the pan and set it aside on a plate.
5. Stir-Fry the Peppers
Add the remaining 1 tablespoon of vegetable oil to the same pan (if needed). Add the sliced bell peppers and stir-fry for 3–5 minutes until they are vibrant, slightly softened, but still have a satisfying tender-crisp bite.
6. Combine and Finish
Return the cooked chicken to the pan with the peppers. Add the 1 tablespoon of sesame oil, along with salt and black pepper to taste. Stir everything well to combine and let it cook for another minute so the flavors meld together.
7. Serve
Serve the hot garlic chicken stir-fry immediately over the fluffy steamed rice. Garnish generously with the sliced green onions for color and freshness.
Tips for Success
- High Heat is Your Friend: A proper stir-fry needs high heat. If your heat is too low, the ingredients will steam instead of sear, resulting in a soggy dish.
- Don’t Crowd the Pan: Cook the chicken in a single layer. If you double the recipe, cook the chicken and vegetables in batches. Overcrowding lowers the pan temperature and prevents that beautiful sear.
- Prep Everything First (Mise en Place): Stir-frying moves fast. Have all your ingredients—the marinated chicken, the sliced peppers, the minced garlic, and the sauces—ready and near the stove before you start cooking.
- Use a Wok: While a large skillet works, a wok’s shape allows for even heat distribution and makes tossing the ingredients much easier.
Serving Suggestions and Pairings
This stir-fry is a complete meal on its own, but a few sides can elevate the experience:
- Appetizers: Start your meal with something savory and cheesy like my recipe for Easy Cheesy Chicken Sliders with Marinara Garlic Butter.
- Beverage Pairing: A sweet, refreshing drink like this Blueberry Lemonade is my favorite refreshing drink for sunny days is a perfect counterpoint to the savory garlic and soy flavors.
- Other Sides: A simple side of blanched and seasoned broccoli or a light Asian-inspired cabbage slaw adds extra nutrition and crunch.
Nutritional Information Per Serving
Based on an estimated 4 servings of the chicken and pepper stir-fry only, excluding the rice.
| Nutrient | Amount |
| Calories | Approx. 280 kcal |
| Protein | Approx. 35g |
| Fat | Approx. 10g |
| Carbohydrates | Approx. 12g |
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Note: Nutritional values are estimates and will vary based on exact ingredient brands and portion sizes.
Storage and Leftover Tips
This stir-fry is best eaten fresh, but leftovers are still delicious!
- Storage: Store any leftover stir-fry and rice separately in airtight containers in the refrigerator for up to 3–4 days.
- Reheating: Reheat the stir-fry gently in a skillet over medium heat to prevent the chicken from drying out, or use the microwave in 1-minute intervals. If reheating the rice, sprinkle a tablespoon of water over it before microwaving to help reintroduce moisture.
More Chicken and Rice Recipes You Will Love
If you’re looking for more comforting, simple dinners built around chicken and rice, check out these fan favorites:
- For a comforting classic: This Mexican Chicken and Rice Casserole is my favorite one-pan dinner that’s always a hit
- For a cozy, cheesy bake: These Chicken Enchiladas are my go-to for cozy crowd-pleasing dinners
- For a traditional pasta night: Classic Spaghetti Recipe with Homemade Sauce
Final Thoughts
This Garlic Chicken Stir-Fry is proof that the best meals are often the simplest ones. It’s my antidote to a busy day—a delicious, well-rounded meal I can feel good about serving my family without spending an hour at the stove. Give this a try the next time you need a flavor boost and a quick win in the kitchen.
If you make this recipe, let me know how it turned out in the comments below! What other quick chicken dinners do you love?
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