Spicy Garlic Chicken Stir-Fry Bowl with Jasmine Rice
A flavorful and comforting Spicy Garlic Chicken Stir-Fry Bowl with Jasmine Rice that's quick, easy to make, and perfect for any dinner occasion.
Ingredients
For the Chicken
- 2 pieces Chicken Thighs or Breasts (boneless and skinless) Thighs are juicier, but breasts are leaner.
- 2 tbsp Cornstarch For crispy chicken exterior.
Aromatics and Sauce
- 3 cloves Garlic (minced) Fresh is recommended; add more for extra flavor.
- 1 tsp Fresh Ginger (grated) Essential for authentic stir-fry flavor.
- ½–1 tsp Red Chili Flakes Adjust based on personal spice preference.
- 2 tbsp Soy Sauce Use low-sodium if watching salt intake.
- 1 tbsp Rice Vinegar Adds tanginess.
- 1 tsp Honey Balances spices with sweetness.
- 1 tbsp Sesame Oil For a nutty flavor.
- 1 tbsp Vegetable Oil For searing the chicken.
Vegetables
- 1 cup Broccoli Florets Chopped into bite-sized pieces.
- 1 piece Bell Pepper (any color, sliced) Adds sweetness and color.
- ½ cup Snap Peas Fresh and crunchy.
- ½ cup Carrots (julienned or sliced) Use classic orange or rainbow carrots.
- 2 pieces Green Onions (chopped) For garnish.
Base
- 1 cup Jasmine Rice (steamed) The fragrant base of the dish.
Instructions
Preparation
- Toss chicken pieces in cornstarch until dusted.
- Heat vegetable oil in a skillet or wok over medium-high heat.
- Add chicken and sear for 5-6 minutes until golden and crispy. Remove and set aside.
Cooking the Stir-Fry
- In the same pan, add sesame oil, garlic, ginger, and chili flakes.
- Stir for about 30 seconds until fragrant.
- Add broccoli, bell pepper, carrots, and snap peas; stir-fry for 3-4 minutes.
- Return chicken to the pan and pour in soy sauce, rice vinegar, and honey.
- Stir everything for another 1-2 minutes until combined.
Serving
- Serve stir-fry over jasmine rice and top with green onions.
Notes
For extra flavor, top with toasted sesame seeds or a squeeze of lime. Store leftovers properly for up to 3 days.