🍗🥦 Garlic Chicken Stir-Fry with Broccoli, Zucchini & Rice

This Garlic Chicken Stir-Fry with Broccoli, Zucchini & Rice is a colorful, satisfying dinner featuring juicy strips of chicken, crisp-tender vegetables, and a glossy garlic-ginger sauce served over fluffy rice.

Red bell pepper adds sweetness, broccoli brings a fresh crunch, and zucchini soaks up the delicious savory sauce. It’s an easy homemade alternative to takeout and perfect for busy weeknights when you want something flavorful and wholesome.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: About 45 minutes
• Servings: 4–6
• Difficulty: Easy
• Method: Stovetop stir-fry
• Serving Suggestion: Steamed white or brown rice

Ingredients

For the Chicken Stir-Fry

• 1½ lbs (680 g) boneless, skinless chicken breasts, sliced into thick strips
• 2 tablespoons (30 ml) vegetable or avocado oil, divided
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 1 medium yellow onion, cut into chunks
• 1 large red bell pepper, sliced
• 1 large zucchini, cut into thick half-moons
• 2½ cups broccoli florets
• 3 green onions, sliced

For the Stir-Fry Sauce

• ½ cup (120 ml) low-sodium soy sauce
• ½ cup (120 ml) chicken broth
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes, optional

For the Rice

• 1½ cups (about 285 g) uncooked long-grain white rice
• 2¼ cups (540 ml) water, or the amount recommended on your rice package
• ¼ teaspoon salt, optional

Optional Garnishes

• Sesame seeds
• Extra sliced green onions
• Fresh cilantro
• Lime wedges

Instructions

1. Cook the Rice

Rinse the rice under cold water until the water runs mostly clear.

Transfer it to a saucepan and add the water and optional salt.

Bring to a boil, then reduce the heat to low, cover, and simmer according to the package directions, usually around 15–18 minutes.

Remove from the heat and let the rice stand, covered, for 5–10 minutes.

Fluff with a fork and keep warm while preparing the stir-fry.

2. Prepare the Stir-Fry Sauce

In a medium bowl, whisk together the soy sauce, chicken broth, honey or brown sugar, rice vinegar, cornstarch, sesame oil, black pepper, and optional red pepper flakes.

Whisk until the cornstarch is completely dissolved.

Set the sauce aside and give it another stir just before adding it to the pan, since the cornstarch may settle at the bottom.

3. Prepare the Chicken and Vegetables

Slice the chicken into evenly sized strips so they cook at approximately the same rate.

Pat the chicken dry with paper towels.

Cut the onion and red bell pepper into chunks or strips, slice the zucchini into half-moons, and separate the broccoli into bite-sized florets.

Mince the garlic and ginger, and slice the green onions.

Having everything ready before turning on the stove makes stir-frying much easier.

4. Sear the Chicken

Heat a large wok or heavy skillet over medium-high to high heat.

Add 1 tablespoon of oil.

Once the oil is hot, arrange the chicken in a single layer. Cook in batches if necessary to avoid overcrowding the pan.

Sear for approximately 4–6 minutes, turning occasionally, until the chicken is golden on the outside and cooked through.

The thickest pieces should reach an internal temperature of 165°F (74°C).

Transfer the chicken to a clean plate.

5. Stir-Fry the Broccoli

Add the remaining tablespoon of oil to the same pan.

Add the broccoli florets and stir-fry for 2–3 minutes.

If the broccoli is very firm, add 1–2 tablespoons of water and cover the pan for about 1 minute to help it steam.

Remove the lid and allow any excess water to evaporate.

The broccoli should be bright green and beginning to soften while retaining some crunch.

6. Add the Onion and Bell Pepper

Add the onion chunks and sliced red bell pepper.

Stir-fry for approximately 2–3 minutes, tossing frequently.

The vegetables should begin softening while remaining slightly crisp.

Avoid cooking them until completely limp, as they will continue heating when the sauce is added.

7. Cook the Zucchini

Add the zucchini half-moons and stir-fry for another 2–3 minutes.

Keep the heat fairly high and stir frequently.

Zucchini releases moisture as it cooks, so avoid covering the pan at this stage. This helps preserve a firmer texture and prevents the stir-fry from becoming watery.

8. Add the Garlic and Ginger

Push the vegetables slightly toward the sides of the pan.

Add the minced garlic and ginger to the center.

Stir-fry for about 30 seconds, until fragrant.

Do not let the garlic burn, as it can turn bitter.

9. Return the Chicken to the Pan

Return the cooked chicken to the pan with the vegetables.

Toss everything together so the chicken and vegetables are evenly distributed.

10. Add the Garlic Stir-Fry Sauce

Give the prepared sauce another good whisk, then pour it into the pan.

Toss the chicken and vegetables continuously as the sauce comes to a gentle simmer.

Cook for approximately 2–3 minutes, until the sauce thickens into a glossy coating that clings to the chicken and vegetables.

If the sauce becomes too thick, add a small splash of chicken broth or water.

If it seems too thin, simmer for another minute while stirring.

11. Finish with Green Onions

Add the sliced green onions and toss everything together for about 30 seconds.

Taste the sauce and adjust the flavor if necessary. Add a little honey for sweetness, rice vinegar for brightness, or black pepper for extra warmth.

12. Assemble the Rice Bowls

Divide the fluffy rice among four to six serving bowls.

Spoon the garlic chicken stir-fry over the rice, distributing the chicken, broccoli, zucchini, bell pepper, and onion evenly.

Spoon extra sauce over each bowl.

13. Garnish and Serve

Finish with sesame seeds, extra sliced green onions, or fresh cilantro if desired.

Serve immediately while the chicken is hot, the vegetables are colorful, and the sauce is glossy.

Chef’s Tips

• Prepare everything before cooking: Stir-frying happens quickly, so have the sauce and vegetables ready in advance.
• Don’t overcrowd the pan: Cook the chicken in batches if necessary to achieve golden browning instead of steaming.
• Keep the heat high: Proper heat gives the chicken and vegetables a delicious stir-fried flavor.
• Avoid overcooking the zucchini: Add it after the firmer vegetables so it stays tender without becoming mushy.
• Whisk the sauce again: Cornstarch settles quickly, and redistributing it ensures proper thickening.
• Use low-sodium soy sauce: This gives you better control over the saltiness.
• Cut the chicken evenly: Uniform pieces cook more consistently.
• Serve immediately: The vegetables have the best texture right after cooking.

Delicious Variations

🌶️ Spicy Garlic Chicken Stir-Fry

Add 1–2 teaspoons chili garlic sauce or extra red pepper flakes for a spicy, bold version.

🍯 Honey Garlic Chicken

Increase the honey to 3 tablespoons and reduce the rice vinegar slightly for a sweeter, sticky glaze.

🍄 Chicken and Mushroom Stir-Fry

Add 200 g sliced mushrooms and cook them before adding the zucchini.

🥕 Extra Vegetable Stir-Fry

Add sliced carrots, snap peas, or baby corn for additional color and crunch.

🧀 Garlic Parmesan Chicken Bowl

For a nontraditional creamy variation, replace the soy-based sauce with a light garlic cream sauce and finish with grated Parmesan.

🍚 Fried Rice Version

Use the cooked rice to make a quick fried rice with scrambled egg, peas, carrots, and a splash of soy sauce. Serve the chicken and vegetables on top.

Make-Ahead Instructions

For easier meal preparation, slice the chicken and vegetables up to 1 day ahead and keep them refrigerated in separate covered containers.

The stir-fry sauce can also be mixed ahead and refrigerated in a sealed container for up to 3 days.

For the freshest texture, cook the chicken and vegetables shortly before serving.

Storage

Store leftover stir-fry and rice in separate airtight containers in the refrigerator for up to 3–4 days.

Reheat the chicken and vegetables in a skillet over medium heat with a splash of water or chicken broth until heated through.

Rice can be reheated separately in the microwave with a little water to restore moisture. Refrigerate cooked rice promptly after cooking, and do not leave it at room temperature for extended periods.

Serving Suggestions

This garlic chicken stir-fry pairs beautifully with:

• Steamed jasmine rice
• Brown rice
• Egg fried rice
• Vegetable spring rolls
• Cucumber salad
• Steamed dumplings
• Stir-fried noodles
• Fresh lime wedges

For an especially satisfying dinner, serve generous portions of chicken and vegetables over fluffy rice with plenty of the savory garlic sauce.

Final Result

A delicious bowl of Garlic Chicken Stir-Fry with Broccoli, Zucchini & Rice, featuring tender golden chicken, crisp-tender vegetables, fragrant garlic and ginger, and a glossy sweet-savory sauce. It’s colorful, comforting, easy to customize, and ideal for a flavorful weeknight dinner.