Garlic Chicken Stir Fry Recipe -
Garlic Chicken Stir Fry Recipe
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Garlic Chicken Stir Fry
See how to make a quick stir-fry with plenty of garlic and crunchy veggies. See more

Garlic Chicken Stir Fry

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  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 More Reviews

Most Helpful Positive Review
Mar 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!

Most Helpful Critical Review
Jun 09, 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 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.

Aug 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!

Jul 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.

May 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

Feb 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 for some added spice.

Apr 05, 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 used left over rice pilaf from last night to make the "fried rice restaurant style" recipe (on my toddlers had seconds and my husband loved it.

Aug 23, 2005

This was delicious! Who needs to go out for Chinese? No changes needed for us except to scale up the recipe!


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  • Calories
  • 337 kcal
  • 17%
  • Carbohydrates
  • 32.3 g
  • 10%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 31.7 g
  • 63%
  • Sodium
  • 1364 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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