Garlic Chicken Stir Fry (Large Batch)

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Garlic Chicken Stir Fry (Large Batch)

Ingredients

For the Chicken Marinade:

  • 3 lbs (1.4 kg) boneless, skinless chicken thighs or breasts, thinly sliced
  • 1/4 cup soy sauce
  • 2 tbsp cornstarch
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar (or apple cider vinegar)
  • 1 tsp black pepper

For the Stir Fry:

  • 3 tbsp vegetable oil (divided)
  • 1 large onion, sliced
  • 2 red bell peppers, sliced
  • 2 yellow bell peppers, sliced
  • 2 cups broccoli florets
  • 2 cups snap peas or snow peas
  • 2 medium carrots, julienned
  • 1 zucchini, sliced
  • 8 cloves garlic, finely minced
  • 1 tbsp fresh ginger, grated (optional)

For the Sauce:

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup oyster sauce (optional, for depth)
  • 3 tbsp brown sugar or honey
  • 2 tbsp cornstarch
  • 1 cup chicken broth or water
  • 1 tbsp rice vinegar
  • 1 tsp chili flakes or sriracha (optional, for heat)

For Serving:

  • Cooked white or brown rice (5–6 cups cooked)
  • Toasted sesame seeds (optional)
  • Sliced green onions
  • Lime wedges (optional)

Instructions

1. Marinate the Chicken

In a large bowl, mix chicken with soy sauce, cornstarch, sesame oil, vinegar, and pepper. Let marinate at least 20 minutes (or up to a few hours in the fridge).

2. Prepare the Sauce

In a bowl or large measuring cup, whisk together all sauce ingredients. Set aside.

3. Cook the Chicken

Heat 1.5 tbsp oil in a large wok or heavy skillet over medium-high heat. Add chicken in batches (don’t overcrowd) and cook until golden and cooked through, about 4–6 minutes. Remove and set aside.

4. Stir Fry the Veggies

In the same pan, add remaining oil. Sauté onion for 2 minutes, then add garlic and ginger. Stir for 30 seconds. Add carrots, bell peppers, broccoli, zucchini, and snap peas. Stir-fry for 4–6 minutes, until just tender-crisp.

5. Combine Everything

Return chicken to the pan. Stir the sauce again and pour over everything. Stir-fry for 2–3 minutes until the sauce thickens and coats the stir fry evenly.

6. Serve

Serve hot over rice. Garnish with sesame seeds, green onions, and a squeeze of lime if desired.

Storage

  • Fridge: Keeps for 4 days in an airtight container.
  • Freezer: Can be frozen (minus the rice) up to 2 months.

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