Recipe by Chef Carlie
"This is a very simple and good recipe. Chicken is stir-fried in coconut oil with garlic, ginger, and hoisin sauce to make a sweet, savory dish."
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skinless, boneless chicken breast halves
1 (2 inch) piece
fresh ginger root
2 1/2 teaspoons
This was so.... yummy! I made sure to put this in my recipes. I doubled the recipe and it served 4 adults and 4 children. I took julienned carrots and sauteed them in the same mixture of coconut oil, garlic and ginger until they were soft but still a little crispy. Then I added a bag of frozen veggies (red pepper, green pepper and onions) to the carrots then added more hoisin sauce. When the veggies heated up I put the chicken in and mixed it all up. We had this on top of rice and it was delicious! I will be making this again soon.
Servings are very small - I barely got three out of it. I added snow peas in, but I would recommend adding more vegetables to balance out the chicken. Other than that, the flavor is very good.
This recipe was great! I had to post a review because it was so good. I just bought virgin raw coconut oil & was looking for a recipe for it. I didn't have hoisin sauce so I substituted thick teryaki sauce & it was so good & so quick. This will def. become a 'go to' recipe for me. Thank you!
Very easy and tasty. The only thing I needed to change with this recipe was to increase the amounts because I had 1.4 lbs. of chicken thighs to work with (I prefer thighs to breasts in stir fry). I also threw in some fresh chopped asparagus to add some veggies to our meal. Turned out great. Even my 14-month-old loved it. It's nice to have some recipes on here that use coconut oil. It is a great, healthy alternative to the more common oils and adds a touch of flavor.
I really liked the flavor of this dish-- sweet but not too sweet, with interesting flavors. Adding veggies stretches the servings-- I added green beans, thinly sliced carrots and quartered mushrooms. The mushrooms, especially, added a really nice flavor. I cooked the chicken first then removed with a slotted spoon and stir-fried the veggies in the remaining sauce. Added some salt at the table-- next time would add 1/2 tsp or so to the pan. Great to have a stir-fry recipe that's so easy but with depth-- will make again!
Amazing. I wouldn't change a single thing.
I added asparagus for the last 2-3 minutes. It added vegetables, but very few calories, and a lot of crunch to the dish!
Good for a quick stir-fry but I prefer making my own sauces.
* Percent Daily Values are based on a 2,000 calorie diet.
Kim's Stir-Fried Ginger Garlic Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 95
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