Garlic Chicken Veggie Stir-Fry with Creamy Rice a savory, hearty dish featuring tender chicken, colorful veggies, and a creamy rice base—perfect for a quick and satisfying weeknight meal.
Ingredients
2 chicken breasts, sliced into thin strips
1 tablespoon olive oil
1 medium bell pepper, sliced
2 cloves garlic, minced
1 small zucchini, sliced
1 carrot, julienned
1/2 cup broccoli florets
1/4 cup soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1/2 teaspoon ground ginger
Salt and pepper to taste
1 cup rice (white or brown)
2 cups water or chicken broth
1/4 cup heavy cream or coconut cream
Fresh cilantro for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Cook the rice: In a medium saucepan, combine the rice and water or chicken broth. Bring it to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes (or until rice is fully cooked). Once done, stir in the heavy cream or coconut cream, and season with salt and pepper. Keep warm.
Prepare the stir-fry: Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
Cook the vegetables: In the same skillet, add garlic, bell pepper, zucchini, carrot, and broccoli. Stir-fry for 5-7 minutes until the vegetables are tender yet crisp.
Make the sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, and ground ginger. Pour the sauce over the veggies and stir to coat evenly.
Combine everything: Return the chicken to the pan, tossing everything together to combine. Cook for an additional 2-3 minutes to allow the flavors to meld.
Serve: Serve the stir-fry over the creamy rice and garnish with fresh cilantro.
Servings and Timing
Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories per serving: 380 kcal
Variations
Add more protein: If I want to switch it up, I can substitute the chicken with shrimp or tofu for a different protein source.
Veggie options: I can use any other veggies I have on hand, like mushrooms, spinach, or snap peas, to add more variety.
Spicy kick: If I like a little heat, I can add red pepper flakes or a sliced chili pepper to the stir-fry sauce.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it in a pan over low heat, adding a splash of water or chicken broth to help bring back the creaminess. I can also microwave it, though I prefer using the stovetop for a better texture.
FAQs
Can I use brown rice instead of white rice?
Yes, I can absolutely use brown rice instead of white rice. It may take a bit longer to cook, but the flavor and texture will be great!
Can I make this recipe ahead of time?
I don’t recommend making the entire dish ahead of time, as the rice may lose its creaminess. However, I can prep the veggies and chicken in advance to save time when I’m ready to cook.
What other vegetables can I add to the stir-fry?
I love adding mushrooms, spinach, or even snap peas to this dish. It’s a great way to use up whatever vegetables I have in the fridge!
Is this recipe gluten-free?
This recipe is not gluten-free because of the soy sauce. However, I can easily substitute gluten-free soy sauce or tamari to make it gluten-free.
Can I make this dish vegetarian?
Yes! I can swap the chicken for tofu or a meat alternative to make the dish vegetarian. Just be sure to press and cook the tofu until it’s crispy for the best texture.
Conclusion
This Garlic Chicken Veggie Stir-Fry with Creamy Rice is a wonderful dish for anyone who loves a quick, satisfying, and healthy meal. The tender chicken, crisp veggies, and creamy rice make it a well-rounded option that’s both filling and full of flavor. I love how customizable it is, and I know it’s going to be a hit with my family or friends every time I make it. Whether I’m cooking on a busy weeknight or just craving something delicious, this recipe hits the spot every time!
Recipe:
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Garlic Chicken Veggie Stir-Fry with Creamy Rice
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Garlic Chicken Veggie Stir-Fry with Creamy Rice is a quick, flavorful dish perfect for busy weeknights. Packed with tender chicken, colorful veggies, and a creamy rice base, it’s a comforting and healthy meal that can be customized to suit any dietary preference.
Ingredients
2 chicken breasts, sliced into thin strips
1 tablespoon olive oil
2 cloves garlic, minced
1 medium bell pepper, sliced
1 small zucchini, sliced
1 carrot, julienned
1/2 cup broccoli florets
1/4 cup soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1/2 teaspoon ground ginger
Salt and pepper to taste
1 cup rice (white or brown)
2 cups water or chicken broth
1/4 cup heavy cream or coconut cream
Fresh cilantro for garnish
Instructions
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Cook the rice: In a medium saucepan, combine the rice and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until cooked. Stir in the heavy cream or coconut cream and season with salt and pepper. Keep warm.
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Prepare the stir-fry: Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until browned and cooked through (about 6-8 minutes). Remove the chicken and set aside.
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Cook the vegetables: In the same pan, add garlic, bell pepper, zucchini, carrot, and broccoli. Stir-fry for 5-7 minutes until veggies are tender but still crisp.
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Make the sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, and ground ginger. Pour the sauce over the veggies and stir to coat evenly.
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Combine everything: Return the chicken to the pan and toss everything together. Cook for an additional 2-3 minutes to allow the flavors to meld.
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Serve: Serve the stir-fry over the creamy rice and garnish with fresh cilantro.
Notes
Substitutions: You can swap chicken for shrimp or tofu. For a spicier kick, add red pepper flakes or chili pepper to the stir-fry sauce.
Veggie options: Feel free to add extra veggies like mushrooms, spinach, or snap peas to make it even more nutritious.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop for the best texture, adding a splash of water or broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: American, Asian-Inspired
Nutrition
- Serving Size: 4 servings
- Calories: 380 kcal
