Garlic Chicken Stir Fry

Garlic Chicken Stir Fry

262 Reviews 9 Pics
Teresa Shields
Recipe by  Teresa Shields

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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 (262)

Rate This Recipe
TONY NASTASI
196

TONY NASTASI

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
129

DREGINEK

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
91

NJSS2000

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 334 cal
  • 17%
  • Fat
  • 8.5 g
  • 13%
  • Carbs
  • 32 g
  • 10%
  • Protein
  • 31.4 g
  • 63%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 1124 mg
  • 45%

Based on a 2,000 calorie diet

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