Instructions
Step 1: Prepare the Ingredients
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Dice the chicken breasts into bite-sized cubes.
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Slice both bell peppers and mince the garlic cloves.
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In a small bowl, mix cornstarch with 2 tablespoons water to create a slurry.
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Step 2: Sauté the Chicken
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In a large non-stick skillet or wok, heat a splash of oil over medium-high heat.
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Add the cubed chicken and sear until lightly golden and cooked through, about 5–7 minutes.
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Remove and set aside.
Step 3: Cook the Vegetables
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In the same skillet, add a little sesame oil.
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Toss in the garlic and sauté until fragrant (30 seconds).
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Add the green and red peppers and stir-fry for 3–4 minutes until just tender but still vibrant.
Step 4: Make the Sauce
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Return the chicken to the skillet.
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Add soy sauce, oyster sauce, and chili flakes.
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Stir in the cornstarch slurry and cook for 1–2 more minutes until the sauce thickens and coats the chicken.
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Step 5: Serve
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Serve hot over a scoop of steamed jasmine rice.
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Sprinkle with sesame seeds and green onions.
Serving Ideas
This dish is great as-is, but here are some creative ways to serve it:
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Over brown rice, cauliflower rice, or quinoa
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In a rice bowl with cucumber, shredded carrots, and avocado
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Rolled into lettuce wraps for a low-carb twist
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Paired with a side of kimchi, edamame, or Asian slaw
Why You’ll Love It
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Bold garlic-forward flavor
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Perfect balance of protein, veggies, and carbs
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Ready in under 30 minutes
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Meal-prep friendly and reheats beautifully
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Customizable with different proteins and sauces
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Variations to Try
Here are some tasty ways to switch up the flavors or ingredients:
Lemon Garlic Chicken
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Swap oyster sauce for lemon juice and add extra garlic for a zesty profile.
Sweet & Spicy
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Add 1 tablespoon honey and a dash of sriracha for sweet heat.
Teriyaki Glaze
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Use teriyaki sauce instead of oyster/soy sauce for a sweeter glaze.
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Garlic Shrimp Version
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Substitute chicken with peeled shrimp and cook for just 3–4 minutes.
Storage & Meal Prep
This dish is meal-prep perfection:
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Store in airtight containers for up to 4 days.
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Reheat in the microwave or skillet with a splash of water.
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Freeze cooked chicken and sauce (without rice) for up to 1 month.
Pre-cooked rice can also be stored separately for easy assembly.
Jasmine Rice Tips
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Rinse rice thoroughly to remove excess starch.
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Use a 1:1.5 rice-to-water ratio.
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Let rice steam off heat for 10 minutes before serving.
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Add a dash of salt or a bay leaf while cooking for flavor.
Kitchen Tools You’ll Need
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Non-stick skillet or wok
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Rice cooker or saucepan
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Cutting board and sharp knife
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Measuring spoons
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Small mixing bowl
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Spatula or wooden spoon
FAQs
Can I make it gluten-free?
Yes! Just use gluten-free soy sauce (tamari) and check your oyster sauce label.
Can I use chicken thighs instead of breasts?
Absolutely. Thigh meat stays juicier and adds more richness.
Is it spicy?
Not unless you add the chili flakes. You can leave them out for a milder dish.
Can I add more vegetables?
Definitely! Try adding zucchini, broccoli, carrots, or snap peas.
Nutrition Info (per serving)
Estimates based on standard ingredients and 2 servings.
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Calories: 390 kcal
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Protein: 30g
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Carbohydrates: 28g
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Fat: 16g
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Sugar: 4g
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Sodium: 550mg
Looking for a lighter version? Use low-sodium soy sauce and steam the chicken instead of sautéing.
Final Thoughts
This Grilled Garlic Chicken with Peppers and Steamed Rice is a flavorful, fast, and wholesome meal you’ll want to keep in regular rotation. With bold garlic, crisp vegetables, and tender chicken coated in a sticky-sweet savory glaze, it’s the kind of recipe that proves easy food can still be incredibly satisfying.
