Garlic Chicken Stir Fry

Garlic Chicken Stir Fry

304

"A stir fry recipe I developed to satisfy a family of garlic lovers."

Ingredients

servings 337 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1364 mg
  • 55%

Based on a 2,000 calorie diet

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Directions

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  1. Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
  2. In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.

Reviews

304
  1. 419 Ratings

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Most helpful

This was a very tasty stir fry, however, don't make the same mistake I did. I used purple cabbage and the leftovers turned blue!

Most helpful critical

The sauce was way, way too sweet. And 2 tablespoons of cornstarch was way too much. A tablespoon would've been plenty. Also, a true stir fry would brown the chicken, take the chicken out of the ...

This was a very tasty stir fry, however, don't make the same mistake I did. I used purple cabbage and the leftovers turned blue!

We thought this was very tasty! I did use some frozen stir fry veggies instead of chopping and I used 1 TBLS brown sugar and 1 TBLS white sugar when making the sauce and ommitted the salt (alway...

Even my son liked this(and he says he doesn't like onions). I used about half the green onions and regular onions that this recipe called for. I also used about a 1/2 tsp of ground ginger inst...

The sauce was way, way too sweet. And 2 tablespoons of cornstarch was way too much. A tablespoon would've been plenty. Also, a true stir fry would brown the chicken, take the chicken out of the ...

This was perfect. Easy and quick to make I did not use cabbage added brocolli and thinly sliced carrots. Stir fried it all in the wok and served over sticky rice

This recipe turned out just great. The chicken and veggies tasted great, and the sauce had perfect flavor and consistency. I will definitely make this again, and may add some hot pepper flakes...

This is a great stir-fyr recipe.. I used fresh broccoli, carrot, and asparagus; no bell pepper or pea pods, and it came out really good. Everything was cooked perfectly and very flavorful. I u...

This was delicious! Who needs to go out for Chinese? No changes needed for us except to scale up the recipe!

i added philliapino wheat noodles(after following pkg directions), water chestnuts, bamboo shoots, chinese 5 spice powder in place of ginger, and soy to taste. Also added chinese hot oil on top ...