Name: Sticky Garlic Chicken with Peppers and Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 3 cloves garlic, minced; 1/4 cup soy sauce; 1/4 cup honey; 2 tbsp rice vinegar; 1 tbsp hoisin sauce (optional); 1 tbsp cornstarch; 2 tbsp water; 1 tbsp vegetable oil; Cooked white or jasmine rice, for serving; Sliced green onions and sesame seeds for garnish (optional)

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Sticky Garlic Chicken with Peppers and Rice is a vibrant and savory dish featuring tender chicken bites coated in a sweet, sticky garlic sauce, served alongside sautéed bell peppers and fluffy rice. This quick and flavorful meal brings classic takeout taste to your kitchen in under 30 minutes.

Why You’ll Love This Recipe

Bold, sticky garlic sauce that clings perfectly to the chicken.
Colorful bell peppers add crunch, sweetness, and nutrition.
Ready in under 30 minutes—ideal for busy weeknights.
A complete, well-balanced meal in one bowl.
Better than takeout and easily customizable.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the chicken and vegetables:

Boneless, skinless chicken breast or thighs (cut into bite-sized pieces)
Red and yellow bell peppers (sliced)
Onion (optional, sliced)
Salt and pepper
Cornstarch (for coating)
Oil for frying (vegetable or canola)

For the sticky garlic sauce:

Garlic (minced)
Soy sauce
Brown sugar or honey
Rice vinegar or apple cider vinegar
Water
Cornstarch (to thicken)
Optional: red pepper flakes or chili paste for heat

To serve:

Cooked white or jasmine rice
Sesame seeds
Green onions (chopped)

directions

In a bowl, toss chicken pieces with a pinch of salt, pepper, and cornstarch until evenly coated.
Heat oil in a skillet or wok over medium-high heat. Fry the chicken until golden and cooked through. Remove and set aside.
In the same pan, sauté bell peppers (and onions, if using) for 3–4 minutes until slightly tender but still crisp.
Add garlic and sauté for 30 seconds.
In a small bowl, whisk together soy sauce, brown sugar, vinegar, and water. Pour into the skillet.
Mix cornstarch with a bit of water to make a slurry, then stir into the sauce. Simmer until it thickens.
Return the cooked chicken to the skillet and toss to coat evenly in the sticky sauce.
Serve hot over rice, garnished with sesame seeds and chopped green onions.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Spicy version: Add chili garlic paste or Sriracha to the sauce.
Vegetable-heavy: Include broccoli, snow peas, or carrots for a more veggie-forward meal.
Sweet & sour: Add pineapple chunks for a tangy twist.
Low-carb option: Serve with cauliflower rice or zucchini noodles.
Gluten-free: Use tamari or a gluten-free soy sauce.

storage/reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat or microwave in 30-second intervals, adding a splash of water if the sauce has thickened too much.
Freezing: Freeze cooked chicken and peppers in sauce for up to 2 months. Thaw overnight and reheat before serving over fresh rice.

FAQs

Can I use chicken thighs instead of breast?

Yes, thighs are more flavorful and stay juicier when cooked. Either option works well.

Is it necessary to coat the chicken in cornstarch?

Yes, it creates a crisp exterior and helps the sauce cling to the chicken.

What kind of rice is best?

Jasmine or long-grain white rice is ideal, but brown rice or basmati can also be used.

Can I make it vegetarian?

Yes, replace chicken with tofu or tempeh, and use the same sauce and vegetables.

How do I make the sauce thicker?

Add a bit more cornstarch slurry and simmer for a few more minutes until it reaches your desired consistency.

Can I meal prep this dish?

Yes, it reheats well and can be portioned out with rice for easy lunches.

How spicy is the sauce?

The base recipe is mild, but you can easily add heat with chili flakes or hot sauce.

What’s the best oil for frying the chicken?

Use a neutral oil with a high smoke point like canola, vegetable, or sunflower oil.

Can I use pre-cooked or leftover chicken?

Yes, add it directly to the thickened sauce and heat through with the peppers.

Should I peel the peppers?

No, just wash and slice them. Peeling is not necessary for this dish.

Conclusion

Sticky Garlic Chicken with Peppers and Rice is the ultimate home-cooked version of your favorite takeout-style meal. With tender chicken, crisp peppers, and a glossy garlic sauce over steamed rice, it’s flavorful, quick, and satisfying—perfect for any night of the week

Sticky Garlic Chicken with Peppers and Rice

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Sticky Garlic Chicken with Peppers and Rice is a flavorful, Asian-inspired dish featuring tender chicken in a sweet and savory garlic sauce, sautéed bell peppers, and fluffy rice – perfect for a quick and satisfying weeknight dinner.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stir-Fry
Cuisine: Asian
Diet: Halal

Instructions

In a small bowl, mix soy sauce, honey, rice vinegar, hoisin sauce (if using), and minced garlic to make the sauce.
In another bowl, dissolve cornstarch in 2 tablespoons of water and set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken and cook until browned and cooked through, about 5–7 minutes.
Add the sliced bell peppers and stir-fry for another 2–3 minutes until just tender.
Pour in the garlic sauce and stir to coat the chicken and peppers evenly.
Reduce heat to medium and stir in the cornstarch slurry. Cook until the sauce thickens and becomes sticky, about 2 minutes.
Serve the sticky garlic chicken over cooked rice.
Garnish with green onions and sesame seeds if desired.