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



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • 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.

Nutrition Facts

337 calories; 8.6 g total fat; 67 mg cholesterol; 1364 mg sodium. 32.3 g carbohydrates; 31.7 g protein; Full Nutrition

Reviews (400)

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Most helpful positive review

Rating: 5 stars
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! Read More

Most helpful critical review

Rating: 1 stars
This recipe is somewhat lacking in the taste dept. Read More
546 Ratings
  • 5 star values: 288
  • 4 star values: 188
  • 3 star values: 46
  • 2 star values: 13
  • 1 star values: 11
Rating: 5 stars
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! Read More
Rating: 4 stars
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! Read More
Rating: 2 stars
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 pan then cook the onion and other vegetables. After the veggies are done that's when you'd add the chicken back in so you don't end up with overcooked chicken. Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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 for some added spice. Read More
Rating: 4 stars
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 recipe and talk about what they didn't do?). The next time I will likely spice it up a little and maybe add some additional veggies. Thank you for a great post! i Read More
Rating: 5 stars
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 used left over rice pilaf from last night to make the "fried rice restaurant style" recipe (on allrecipes.com)-- my toddlers had seconds and my husband loved it. Read More
Rating: 5 stars
This was delicious! Who needs to go out for Chinese? No changes needed for us except to scale up the recipe! Read More