There’s a certain kind of relief that comes with knowing exactly what’s for dinner. On weeknights when I’m too tired to think, let alone cook something complicated, this Garlic Chicken & Veggie Stir-Fry is what I turn to. It’s simple, balanced, and made with ingredients I almost always have on hand. Plus, it hits that sweet spot of being flavorful enough to crave and easy enough to throw together without a recipe.
If you’ve got one chicken breast, a few fresh vegetables, and some cooked rice, you’re already most of the way there. Let me walk you through how I make this satisfying, one-pan meal from start to finish.
Why This Stir-Fry Always Works
- Minimal prep, big flavor: No marinades or complicated sauces—just garlic, soy sauce, and a few seasonings that bring everything together.
- Built-in flexibility: Switch up the veggies, spice level, or protein depending on what’s in your fridge.
- One pan = less cleanup: Chicken and vegetables cook in the same skillet, saving you dishes and time.
- Great for meal prep: Make a double batch and have lunch ready for the next day.
Ingredients You’ll Need
(Serves 2 | Prep Time: 10 minutes | Cook Time: 15 minutes)
For the Chicken:
- 1 boneless skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- ½ teaspoon garlic powder or 1 clove garlic, minced
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ tablespoon soy sauce
For the Vegetables:
- ½ cup broccoli florets
- ½ cup carrots, thinly sliced
- ¼ cup red onion, chopped
- 1 tablespoon soy sauce
- ½ tablespoon olive oil
- ¼ teaspoon black pepper
For Serving:
- 1 cup cooked white or brown rice
How I Make This Stir-Fry (Step-by-Step)
1. Cook the Chicken
I start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Once it’s hot, I add the chicken pieces and season them with garlic powder (or minced garlic), salt, and black pepper.
I cook the chicken for about 7 minutes, flipping occasionally so it gets golden on all sides. Then I drizzle in the soy sauce and stir for another minute to coat the pieces and give them that glossy finish.
Once cooked through, I remove the chicken from the pan and set it aside.
2. Sauté the Vegetables
In the same pan, I add another ½ tablespoon of olive oil and toss in the sliced carrots. They need a little more time than the rest, so I let them cook for about 3 minutes, stirring occasionally.
Next, I add the broccoli florets and chopped red onion. I sauté everything together for another 4 minutes, until the veggies are tender but still have a bit of bite.
I pour in a tablespoon of soy sauce and a sprinkle of black pepper, stirring well to coat everything in that savory glaze.
3. Assemble and Serve
Now comes the best part—I build the bowls.
I scoop warm, cooked rice into each bowl (I usually use brown rice if I’m feeling healthy, white rice if I’m feeling nostalgic). Then I layer on the garlicky chicken and vibrant stir-fried veggies.
Sometimes I’ll top it with sesame seeds, a drizzle of chili crisp, or even a fried egg if I’m in the mood for extra.
My Tips for Better Stir-Fry Every Time
- Cut everything into similar-sized pieces: This helps everything cook evenly and quickly.
- Don’t crowd the pan: If you’re doubling the recipe, cook in batches so the chicken and veggies sear instead of steam.
- Fresh garlic = flavor boost: Garlic powder is convenient, but fresh minced garlic adds serious depth.
- Cook the rice first: I like to have my rice ready to go so I’m not scrambling at the last minute.
What I Serve with It
Honestly, this dish is complete on its own, but if I’m looking to bulk it up or stretch it further:
- Fried or soft-boiled egg on top
- Extra steamed or stir-fried veggies like bok choy, snow peas, or mushrooms
- A side of miso soup or cucumber salad
- Hot sauce or chili crisp for heat
FAQs From My Kitchen to Yours
Q: Can I use chicken thighs instead of breast?
A: Absolutely. Chicken thighs are a little juicier and more forgiving—just make sure they’re cut into bite-sized pieces.
Q: What other vegetables work well?
A: Pretty much anything! Zucchini, bell peppers, mushrooms, green beans, or snap peas are all great. Just adjust cook times based on how firm they are.
Q: Can I make this ahead of time?
A: Yes. It stores well in the fridge for 2–3 days and reheats easily in the microwave or on the stove. Perfect for meal prepping.
Q: Is it okay to use frozen veggies?
A: Definitely. Just thaw them and pat dry to avoid excess water in the pan. Frozen broccoli and carrots work great.
Why This Stir-Fry’s in My Regular Rotation
It’s fast. It’s easy. It’s healthy-ish. This Garlic Chicken & Veggie Stir-Fry is one of those meals that makes me feel like I’ve got dinner figured out, even on the busiest days. It’s loaded with flavor, endlessly adaptable, and comes together with zero stress.
If you’re looking for a dependable go-to dinner that doesn’t require a ton of planning or prep, give this one a try. I promise it’ll earn a spot in your weeknight lineup too.
Easy Garlic Chicken Stir-Fry with Rice – My No-Fail Dinner Formula
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 cup cooked white or brown rice
- 2 chicken breasts, sliced
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the sliced chicken breasts and cook until browned and cooked through, about 5-7 minutes.
- Add the minced garlic and mixed vegetables to the skillet and stir-fry for another 3-5 minutes until the vegetables are tender.
- Pour the soy sauce over the chicken and vegetables, stir well to combine and heat through.
- Serve the stir-fry over cooked rice.
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