Description
A quick, flavorful stir-fry featuring tender garlic chicken, mushrooms, carrots, and rice. Perfect for busy weeknights, it’s flexible and satisfying.
Ingredients
- 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)
- 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
Instructions
- Toss the chicken with soy sauce, cornstarch, and a little salt and pepper. Let it marinate for 10 minutes.
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Stir-fry the chicken until golden and cooked through, about 5–6 minutes. Remove and set aside.
- Add the remaining oil to the pan. Sauté garlic for 30 seconds, then add mushrooms, carrots, and optional broccoli. Cook for 4–5 minutes until tender-crisp.
- Return the chicken to the pan, add oyster sauce (if using) and water or broth. Stir to combine and heat through.
- Serve over cooked rice and garnish with green onions or sesame seeds.
Notes
- Use tamari or coconut aminos for a gluten-free version.
- Cremini, button, or shiitake mushrooms all work well.
- For spiciness, add chili paste or red pepper flakes.
- Add other vegetables like bell peppers, zucchini, or snap peas for variation.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 75mg
