Name: Spicy Garlic Chicken Stir-Fry Bowl with Jasmine Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, thinly sliced; 1 red bell pepper, sliced; 1 cup broccoli florets; 1 carrot, julienned or thinly sliced; 3 garlic cloves, minced; 1 teaspoon fresh ginger, grated (optional); 2 green onions, chopped; 2 tablespoons olive oil or sesame oil; 3 tablespoons soy sauce; 1 tablespoon hoisin sauce or oyster sauce; 1–2 teaspoons sriracha or chili garlic sauce; 1 tablespoon brown sugar or honey; 1 tablespoon rice vinegar or lime juice; 1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening); 2 cups cooked jasmine rice; Sesame seeds or chopped cilantro (optional garnish)

Spicy Garlic Chicken Stir-Fry Bowl with Jasmine Rice is a bold and satisfying dish packed with juicy chicken, crisp vegetables, and a spicy garlic sauce that clings to every bite. Served over fragrant jasmine rice, this stir-fry is quick, full of flavor, and perfect for weeknight dinners when I want something fast and fiery.

Why You’ll Love This Recipe

I love this dish because it’s quick to make, incredibly flavorful, and easy to customize with whatever veggies I have on hand. The spicy garlic sauce delivers a perfect balance of heat, sweetness, and savoriness that brings the chicken and veggies to life. It’s healthier and faster than takeout, and it’s one of my favorite ways to get dinner on the table in under 30 minutes.

Ingredients

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

For the stir-fry:

Boneless, skinless chicken breasts or thighs, sliced thin
Bell peppers (red, yellow, or green), sliced
Broccoli florets
Carrots, julienned or thinly sliced
Garlic, minced
Fresh ginger (optional), grated
Green onions, chopped
Olive oil or sesame oil

For the sauce:

Soy sauce
Hoisin sauce or oyster sauce
Sriracha or chili garlic sauce (for heat)
Brown sugar or honey
Rice vinegar or lime juice
Cornstarch + water (to thicken, optional)

For serving:

Cooked jasmine rice
Sesame seeds or chopped cilantro (optional garnish)

Directions

I start by cooking the jasmine rice according to package instructions so it’s ready when the stir-fry is done.
While the rice cooks, I heat oil in a large skillet or wok over medium-high heat.
I add the sliced chicken and cook until browned and just cooked through, about 5–7 minutes. I transfer it to a plate and set it aside.
In the same pan, I add a little more oil and stir-fry the garlic (and ginger if using) for about 30 seconds, just until fragrant.
I toss in the vegetables and stir-fry for 4–5 minutes, until they’re crisp-tender.
While the veggies cook, I whisk together the sauce ingredients in a small bowl.
I return the chicken to the pan, pour in the sauce, and stir to coat everything. If I want a thicker sauce, I add a cornstarch slurry and simmer for 1–2 minutes until it thickens.
I serve the stir-fry hot over jasmine rice, garnished with sesame seeds or cilantro if I want a little extra flavor.

Servings and timing

This recipe makes about 4 servings.
Prep time is 10–15 minutes, cooking time is 15 minutes, and it’s ready to serve in under 30 minutes total.

Variations

I swap in shrimp or tofu instead of chicken when I want something different.
For a peanuty twist, I add a spoonful of peanut butter to the sauce.
I sometimes use sugar snap peas, mushrooms, or baby corn for variety.
A squeeze of fresh lime or a drizzle of chili oil at the end brings extra brightness and heat.
I’ve used brown rice or cauliflower rice for a lighter base.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or toss everything back in a skillet over medium heat until warmed through. I add a splash of water or soy sauce to keep it saucy.

FAQs

Can I make this stir-fry less spicy?

Yes, I just reduce or leave out the sriracha or chili garlic sauce and rely on garlic and hoisin for flavor.

What’s the best chicken to use?

I use either boneless thighs for juiciness or chicken breasts for a leaner option—both work great.

Can I prep the sauce ahead of time?

Absolutely. I mix the sauce and store it in the fridge for up to 3 days. It saves time on busy nights.

Can I make this dish gluten-free?

Yes, I use tamari or gluten-free soy sauce and make sure the hoisin or oyster sauce is gluten-free too.

Is jasmine rice the best choice for this bowl?

I love jasmine rice for its floral aroma and soft texture, but basmati, brown rice, or noodles also work well.

Conclusion

Spicy Garlic Chicken Stir-Fry Bowl with Jasmine Rice is one of my go-to meals when I want something fast, flavorful, and full of texture. The savory-sweet-spicy sauce brings everything together in one satisfying bite, and the jasmine rice makes it even more comforting. Whether I’m cooking for one or feeding a hungry crew, this bowl always delivers.