Recipe by Teresa Shields
"A stir fry recipe I developed to satisfy a family of garlic lovers."
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grated fresh ginger
green onions, chopped
boneless skinless chicken breasts, cut into strips
onions, thinly sliced
red bell pepper, thinly sliced
sugar snap peas
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!
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.
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!
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.
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
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.
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.
This was delicious! Who needs to go out for Chinese? No changes needed for us except to scale up the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Chicken Stir Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 334
** Calories from Fat: 76
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