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+ servings

Garlic Chicken Stir Fry

This is the best garlic chicken stir fry recipe because it's super healthy and delicious! The sauce is made from garlic, soy sauce, and rice vinegar. Great for a quick dinner because it's simple and easy. Low carb, gluten-free, and sugar-free.
5 from 3 votes
Prep Time 10 mins
Cook Time 15 mins
Marinating time 20 mins
Total Time 45 mins
Course Gluten-free, Main Course, Main Dish
Cuisine Chinese
Servings 6 people
Calories 216 kcal


  • 1 pound boneless skinless chicken breasts cut into bite-sized pieces
  • 6 cloves garlic pressed
  • 1 tablespoons ground ginger
  • ¼ cup rice vinegar Red Pepper flavor, divided
  • 4 teaspoons low sodium soy sauce divided
  • ½ cup low sodium chicken broth
  • 1 teaspoon sesame oil optional
  • 1 tablespoons red pepper flakes optional
  • 4 teaspoons cornstarch mixed with 2 tablespoons water
  • 3 tablespoons olive oil
  • 1 medium onion cut into ½-inch wedges
  • 1 pound broccoli or other vegetables, cut into bite-sized pieces
  • ½ pound carrots cut into very small sticks *(see note below)


  • In a medium bowl, toss the chicken, garlic, ginger, 2 teaspoons of rice vinegar, 1 teaspoon soy sauce, sesame oil, and red pepper flakes. Add salt and pepper as desired. Let stand 20-30 minutes.
    mix the marinade ingredients
  • In a small bowl, whisk together the chicken broth, cornstarch and water mixture, remaining rice vinegar, and remaining soy sauce. Set aside.
    whisk together the stir fry sauce and set aside
  • Heat oil in a wok or large skillet over medium-high heat. Add the chicken mixture and sauté for 6 minutes, stirring 2-3 times.
    heat oil and add chicken to the skillet
  • Add onion. Stir-fry for one minute. (To stir-fry means that you stir or toss the food constantly while cooking over medium-high or high heat.)
    add the onions to the chicken in the skillet
  • Add the chicken broth mixture and bring the sauce to a boil.
    bring the chicken and sauce to a boil
  • Add the broccoli and carrots. Stir-fry until veggies are crisp-tender and the sauce is translucent.
    add broccoli and carrots to the chicken


I have a Pampered Chef french fry maker that makes nice, skinny carrot sticks. BUT most of the time, I buy pre-cut "shredded" carrots in the produce section of my grocery store. They're not really shredded (as you would with a box grater), but rather they are teeny tiny little carrot sticks that cook quickly in a stir fry. You can see them above in the photos.


Calories: 216kcal | Carbohydrates: 14g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 267mg | Potassium: 718mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6809IU | Vitamin C: 73mg | Calcium: 65mg | Iron: 1mg
Keyword chicken, garlic, keto, low carb, stir fry
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