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My review
Garlic Chicken Stir Fry
Teresa Shields
"A stir fry recipe I developed to satisfy a family of garlic lovers."
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Ingredients
servings 337 calsOriginal recipe yields 4 servings
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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.
Nutrition Facts
Per Serving: 337 calories; 8.6 g fat; 32.3 g carbohydrates; 31.7 g protein; 67 mg cholesterol; 1364 mg sodium. Full nutrition
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Reviews
Read all reviews 356486 Ratings
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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 ...
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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...
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...
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 ...
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...
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...
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...