Garlic Stir-fry With Chicken Recipe

Trim and slice

Pat the chicken breasts dry with paper towels. Trim any excess fat and slice the chicken across the grain into 1/4-inch thick strips or bite-sized pieces.

Place the sliced chicken in a bowl. Add 1 tablespoon cornstarch, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat evenly. Let sit for 5–10 minutes to allow the cornstarch to adhere (this gives a slightly velvety exterior when cooked).

Heat a large skillet or wok over medium-high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat. Add the chicken in a single layer (work in batches if necessary to avoid crowding). Cook without moving for 1 minute to develop color, then stir-fry until cooked through and lightly browned, about 3–4 minutes total depending on thickness. Transfer cooked chicken to a plate and keep warm.

While the chicken rests, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon rice vinegar, 1 teaspoon sugar, 1/2 teaspoon sesame oil, and 1/4 cup chicken stock or water in a small bowl.

In a separate small cup, stir 1 teaspoon cornstarch into a tablespoon or two of the sauce mixture (or into cold water) to make a smooth slurry. Set both the sauce and slurry aside.

Reduce heat to medium-high if needed. Add a thin splash (about 1/2 tablespoon) of oil to the same skillet or wok. Add the sliced garlic and optional minced ginger and stir-fry briefly—about 20–30 seconds—until fragrant and beginning to color. Watch carefully to prevent burning.

Add the sliced red bell pepper and broccoli florets. Stir-fry 1–2 minutes until vegetables are bright and just tender-crisp. If using scallions, reserve about 1/4 cup for garnish and add the white and light green parts now to cook for 30 seconds.

Return the cooked chicken and any accumulated juices to the pan and toss with the vegetables for 30 seconds to reheat and combine flavors.

Give the prepared sauce a quick stir and pour it into the skillet. Toss to coat ingredients, then pour the cornstarch slurry into the pan while stirring. Cook 30–60 seconds until the sauce thickens and becomes glossy, coating the chicken and vegetables. If the sauce becomes too thick, add 1–2 tablespoons water or stock to reach desired consistency.

Taste and adjust seasoning: add up to 1/4 teaspoon salt or a splash more soy sauce if needed. Finish with 1/2 teaspoon sesame oil drizzled over the stir-fry and toss once.

Divide 4 cups cooked rice among 4 plates (about 1 cup per serving). Spoon the garlic chicken stir-fry over the rice.

Garnish with reserved sliced scallions and a sprinkle of toasted sesame seeds. Serve with lime wedges if desired.