This garlic chicken stir-fry is a quick and flavorful meal that brings together tender chicken, earthy mushrooms, sweet carrots, and fluffy rice. I love how it comes together in one pan, making it perfect for busy evenings. Garlic Chicken Stir-Fry with Mushrooms, Carrots & Rice

Why You’ll Love This Recipe

I like this recipe because it’s simple, balanced, and satisfying. The garlic adds bold flavor, the veggies bring freshness and crunch, and the rice makes it hearty. I also enjoy that I can switch up the vegetables or sauces to match what I have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb boneless, skinless chicken breast or thighs, cut into bite-sized strips
2 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tbsp cornstarch
2 tbsp vegetable or sesame oil (divided)
4 cloves garlic, minced
1 cup mushrooms, sliced
1 cup carrots, thinly sliced or julienned
1 cup broccoli florets (optional for extra color)
2 tbsp water or chicken broth
2 cups cooked white rice (or brown rice)
Salt and pepper to taste
Green onions or sesame seeds for garnish

directions

I toss the chicken with soy sauce, cornstarch, and a little salt and pepper. I let it sit for 10 minutes while I prepare the vegetables.
I heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. I stir-fry the chicken until golden and cooked through, about 5–6 minutes. I remove it from the pan and set aside.
I add the remaining oil to the pan and sauté garlic for 30 seconds. Then I add mushrooms and carrots (and broccoli if using) and cook for 4–5 minutes until tender-crisp.
I return the chicken to the pan, add oyster sauce (if using) and a splash of broth or water, and toss everything together until coated and heated through.
I serve it over fluffy rice and top with green onions or sesame seeds.

Servings and timing

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Sometimes I add bell peppers, zucchini, or snap peas for extra crunch. I also like to swap rice for noodles when I want a change. For a spicy kick, I stir in a little chili paste or red pepper flakes.

storage/reheating

I store leftovers in airtight containers in the fridge for up to 3 days. To reheat, I warm it in a skillet with a splash of water or broth to keep the chicken and rice moist.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, I like using thighs because they stay juicier, but breast works well too.

Do I need a wok to make this?

No, I often use a large skillet, and it turns out just as good.

What type of mushrooms work best?

I prefer cremini or button mushrooms, but shiitake mushrooms give a deeper flavor.

Can I make this dish gluten-free?

Yes, I swap soy sauce for tamari or coconut aminos to keep it gluten-free.

How do I keep the veggies crisp?

I cook them quickly over high heat and avoid overcrowding the pan. That way, they stay bright and crunchy.

Conclusion

I enjoy making this garlic chicken stir-fry with mushrooms, carrots, and rice because it’s fast, flavorful, and flexible. It’s the kind of dinner that feels comforting yet light, and I can easily adapt it with whatever vegetables or sauces I have in my kitchen.