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Garlic Chicken Stir Fry

Garlic Chicken Stir Fry

Teresa Shields

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

TONY NASTASI
201
3/27/2003

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!

DREGINEK
133
8/26/2003

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 (always can be added to taste if needed). The brown sugar, even though it was just a tbls, added a nice touch. Served over white rice and some chow-mein noodles. Very good and would make again. Thanks!

NJSS2000
93
7/23/2003

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 instead of the fresh ginger. Good basic stir fry.