🍛 Chili Garlic Chicken & Vegetable Stir-Fry Bowl with Rice
🕒 Total Time:
30–35 minutes
🍴 Servings:
2–3 servings
🧂 Ingredients
For the Chicken Marinade:
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1 lb (450 g) boneless chicken breast or thighs, sliced thinly
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1 tbsp soy sauce
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1 tsp cornstarch
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1 tsp sesame oil (optional)
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1 tsp minced garlic
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½ tsp black pepper
For the Stir-Fry Sauce:
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2 tbsp soy sauce
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1 tbsp chili garlic sauce (adjust to spice level)
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1 tbsp oyster sauce (or hoisin sauce for vegetarian option)
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1 tbsp rice vinegar or lime juice
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1 tbsp honey or brown sugar
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¼ cup chicken broth or water
For the Stir-Fry:
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2 tbsp oil (vegetable or sesame)
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2 cloves garlic, minced
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1 tsp fresh ginger, grated
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1 red bell pepper, sliced
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1 small broccoli crown, cut into florets
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1 medium carrot, thinly sliced
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½ onion, sliced
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Optional: snap peas, baby corn, or mushrooms
For Serving:
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2 cups cooked jasmine or basmati rice
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Garnish: sesame seeds, chopped green onions, lime wedge
👩🍳 Instructions
1. Marinate the Chicken
In a bowl, mix sliced chicken with soy sauce, cornstarch, sesame oil, garlic, and pepper.
Let it sit for 10–15 minutes while you prep your vegetables.
2. Mix the Stir-Fry Sauce
In a small bowl, whisk together:
soy sauce, chili garlic sauce, oyster sauce, vinegar/lime juice, honey, and broth.
Set aside.
3. Cook the Chicken
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Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
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Add chicken in a single layer and cook until browned and just cooked through (4–6 minutes).
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Remove from pan and set aside.
4. Stir-Fry the Vegetables
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In the same pan, add another tablespoon of oil.
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Add garlic and ginger, sauté 30 seconds until fragrant.
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Add vegetables (start with harder ones like carrots and broccoli, then peppers and onions).
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Stir-fry for 3–5 minutes until crisp-tender.
5. Combine & Sauce It Up
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Return chicken to the pan.
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Pour in the stir-fry sauce.
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Toss everything for 2–3 minutes until coated and the sauce thickens slightly.
6. Serve
Spoon the chili garlic chicken and vegetables over rice.
Top with sesame seeds, chopped green onions, and a squeeze of lime.
🌶️ Q&A Section
❓Q1: Can I make this vegetarian or vegan?
A: Yes! Replace chicken with tofu or tempeh. Use hoisin sauce or soy sauce instead of oyster sauce, and vegetable broth instead of chicken broth.
❓Q2: What kind of rice works best?
A: Jasmine or basmati rice gives a fragrant base, but you can also use brown rice, cauliflower rice, or even noodles.
❓Q3: How can I make it less spicy?
A: Use only ½ tablespoon of chili garlic sauce or replace it with sweet chili sauce for milder heat.
❓Q4: Can I use frozen vegetables?
A: Absolutely. Just thaw slightly and pat dry before stir-frying to avoid extra moisture.
❓Q5: How do I thicken the sauce more?
A: Stir 1 tsp cornstarch into 2 tbsp water, then mix into the pan at the end. Cook 1 minute until thickened.
❓Q6: How long does it keep?
A: Store leftovers in an airtight container for up to 3–4 days in the fridge. Reheat in a pan or microwave.
❓Q7: What pairs well with this dish?
A: Try serving it with:
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A simple cucumber salad
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Steamed dumplings
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Asian-style coleslaw
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A fried egg on top for extra richness