Dinner

Sizzling Garlic Chicken Stir-Fry with Peppers & Steamed Rice Recipe

ByRafael Mansero October 26, 2025October 26, 2025

Introduction

This sizzling garlic chicken stir-fry is a quick and flavorful meal perfect for busy weeknights. Tender chicken pieces combined with colorful bell peppers create a vibrant dish that pairs beautifully with steamed jasmine rice. The sauce is savory with a hint of spice, making every bite satisfying and delicious.

A rectangular clear container holds a dish separated into two layers: the top half is white cooked rice with a soft, fluffy texture, while the bottom half has a glossy stir-fry mixture. The stir-fry contains bite-sized chicken pieces glazed in a shiny brown sauce, mixed with bright green bell pepper chunks and vivid red bell pepper pieces, all sitting in a slightly thick sauce that coats the ingredients evenly. The container is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts, diced
1 green bell pepper, sliced thinly
1 red bell pepper, sliced thinly
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1/2 tsp chili flakes (optional)
1 tsp cornstarch + 2 tbsp water (for slurry)
1 cup cooked jasmine rice
Sesame seeds (for garnish)
Sliced green onions (for garnish)

Instructions

Step 1: Heat a skillet or wok over medium-high heat and add 1 tablespoon of sesame oil. Stir-fry the diced chicken for 5-6 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.
Step 2: In the same skillet, sauté the minced garlic for about 30 seconds until fragrant. Add the sliced green and red bell peppers and stir-fry for 3-4 minutes until they are tender-crisp.
Step 3: Return the chicken to the skillet. Add the soy sauce, oyster sauce, and chili flakes (if using). Stir well to coat the chicken and peppers evenly with the sauce.
Step 4: Mix 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry. Pour this into the skillet and cook for 2-3 minutes, stirring occasionally, until the sauce thickens and clings to the ingredients.
Step 5: Serve the stir-fry hot over a bed of steamed jasmine rice. Garnish with sesame seeds and sliced green onions for a fresh and nutty finish.

Tips & Variations

Use chicken thighs for a juicier result and richer flavor.
Swap the bell peppers for snap peas or broccoli for a different vegetable twist.
For a vegetarian version, replace chicken with firm tofu and use vegetarian oyster sauce or hoisin sauce.
Add a splash of rice vinegar or a teaspoon of honey to balance the flavors.
If you prefer less heat, omit the chili flakes or reduce the amount used.

Storage

Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. To retain texture, avoid overcooking when reheating. Cooked jasmine rice can be stored similarly and reheated with a sprinkle of water to keep it moist.

How to Serve

The image shows a clear square container with two layers of food. The top half is filled with white cooked rice, soft and fluffy. The bottom half has a mix of stir-fried chicken pieces in a glossy brown sauce, with chopped green and red bell peppers scattered around. The chicken looks tender and slightly shiny from the sauce, while the peppers add bright splashes of color. The container is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stir-fry ahead of time?

Yes, you can prepare the chicken and vegetables in advance and store them separately. Combine and cook with sauce just before serving to keep everything fresh and vibrant.

What can I use instead of oyster sauce?

If you don’t have oyster sauce, you can substitute with hoisin sauce or a combination of soy sauce and a small amount of mushroom sauce for a similar savory depth.

Rafael Mansero