Sizzling Garlic Chicken Stir-Fry with Peppers & Steamed Rice

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Of course! This is a fantastic and classic stir-fry. The key is high heat and having all your ingredients prepped before you start cooking (a concept known as mise en place).

Here is a detailed, restaurant-quality recipe for Sizzling Garlic Chicken Stir-Fry with Peppers & Steamed Rice.

Why You’ll Love This Recipe

· Incredible Flavor: A perfect balance of savory, garlicky, and slightly sweet.
· Quick & Easy: Ready in about 30 minutes, perfect for a weeknight.
· Versatile: Easily adaptable with your favorite vegetables or protein.
· Meal-Prep Friendly: The components reheat beautifully for lunches.

Sizzling Garlic Chicken Stir-Fry with Peppers & Steamed Rice

Yields: 3-4 servings
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients

For the Chicken & Marinade:

· 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
· 1 tablespoon soy sauce
· 1 tablespoon Shaoxing wine (or dry sherry)
· 1 teaspoon cornstarch
· 1/2 teaspoon sesame oil

For the Stir-Fry Sauce:

· 1/3 cup chicken broth or water
· 3 tablespoons soy sauce
· 1 tablespoon oyster sauce (optional, but highly recommended for depth)
· 1 tablespoon Shaoxing wine (or dry sherry)
· 1 teaspoon cornstarch
· 1 teaspoon sugar or honey
· 1/2 teaspoon sesame oil

For the Stir-Fry:

· 3 tablespoons neutral oil (like vegetable, canola, or peanut), divided
· 6-8 cloves garlic, finely minced or sliced
· 1 tablespoon fresh ginger, minced
· 1 large bell pepper (any color), cut into 1-inch pieces
· 1 medium onion, cut into 1-inch pieces
· 2-3 green onions, cut into 1-inch lengths (for garnish)

For Serving:

· Steamed jasmine or white rice

Instructions

Step 1: Prep and Marinate the Chicken

  1. In a medium bowl, combine the chicken pieces with the soy sauce, Shaoxing wine, cornstarch, and sesame oil.
  2. Mix well until the chicken is evenly coated. Let it marinate for at least 15 minutes while you prepare the other ingredients.

Step 2: Prepare the Sauce and Aromatics

  1. In a small bowl or measuring cup, whisk together all the ingredients for the stir-fry sauce: chicken broth, soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, and sesame oil. Set aside.
  2. Mince the garlic and ginger.
  3. Cut the bell pepper and onion into uniform 1-inch pieces to ensure even cooking.

Step 3: Cook the Chicken

  1. Heat a large wok or a large, heavy-bottomed skillet over high heat until very hot.
  2. Add 2 tablespoons of neutral oil and swirl to coat the pan.
  3. Add the marinated chicken in a single layer. Let it sear undisturbed for 1-2 minutes to get a good color, then stir-fry for 3-4 minutes until cooked through and golden brown.
  4. Remove the chicken from the wok and set it aside on a clean plate.

Step 4: Stir-Fry the Vegetables and Aromatics

  1. Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil to the wok.
  2. Add the minced garlic and ginger and stir-fry for just 30 seconds until very fragrant. Be careful not to burn it!
  3. Add the bell pepper and onion. Stir-fry for 3-4 minutes until they are tender-crisp (aka “wok hay” – the breath of the wok). You want a bit of char but still some crunch.

Step 5: Bring It All Together

  1. Return the cooked chicken to the wok with the vegetables.
  2. Give the prepared sauce a quick stir (the cornstarch will have settled) and pour it over the chicken and vegetables.
  3. Quickly toss everything together. The sauce will begin to thicken almost immediately from the residual heat and the cornstarch.
  4. Once the sauce is glossy and coats everything evenly (about 1-2 minutes), toss in the green onions and remove from heat.

Step 6: Serve

  1. Serve immediately over a bed of fluffy steamed rice.

Pro Tips for the Perfect Stir-Fry

· The Power of High Heat: A screaming hot wok is essential for searing the chicken and vegetables quickly, locking in flavor and moisture without stewing them.
· Prep is Key: Have everything chopped, measured, and within arm’s reach. Stir-frying is a fast process with no time to stop and chop.
· Don’t Crowd the Pan: Cooking the chicken in batches prevents it from steaming. If you add too much at once, the temperature drops and the chicken will release water.
· Customize It:
· More Veggies: Add broccoli florets, snap peas, carrots, or mushrooms. Add harder veggies like broccoli first, as they take longer to cook.
· Spice it Up: Add 1-2 dried red chilies with the garlic or a teaspoon of chili garlic sauce to the stir-fry sauce.
· Nutty Crunch: Stir in a handful of toasted cashews or peanuts at the end.

Enjoy your delicious, homemade sizzling stir-fry

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