-
-
My review
Garlic Chicken Stir Fry
Teresa Shields
"A stir fry recipe I developed to satisfy a family of garlic lovers."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
servings 337Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 398543 Ratings
-
-
-
-
-
Most helpful positive review
8/18/2002
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 review
6/8/2011
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 ...
Most helpful
Most positive
Least positive
Newest
8/18/2002
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!
3/27/2003
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 (alway...
6/8/2011
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 ...
3/22/2003
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 inst...
5/16/2006
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
2/22/2006
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...
1/4/2010
This was quite good. We like a little more "kick" to our Asian food but I am a stickler for following a recipe as written the first time (doesn't it just make you crazy when people trash a reci...
4/5/2006
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...
8/23/2005
This was delicious! Who needs to go out for Chinese? No changes needed for us except to scale up the recipe!