Kim's Stir-Fried Ginger Garlic Chicken Recipe - Allrecipes.com
Kim's Stir-Fried Ginger Garlic Chicken Recipe
  • READY IN 25 mins

Kim's Stir-Fried Ginger Garlic Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Slice the chicken breasts into strips across the grain, and set aside. Peel and grate the ginger root and set aside.
  2. Heat the coconut oil in a wok over medium-high heat until the oil is melted and hot. Stir in the ginger and garlic, and cook and stir for about 20 seconds, to release the flavor. Toss the chicken strips into the hot oil, and scoop the hoisin sauce over the chicken. Cook and stir for 5 to 7 minutes, until the sauce coats the chicken and the meat is no longer pink inside.
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Reviews More Reviews

Most Helpful Positive Review
Sep 24, 2009

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.

 
Most Helpful Critical Review
Jun 10, 2009

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.

 
Oct 19, 2010

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!

 
Dec 22, 2010

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.

 
Apr 14, 2010

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!

 
Aug 03, 2011

Amazing. I wouldn't change a single thing.

 
Jun 01, 2010

I added asparagus for the last 2-3 minutes. It added vegetables, but very few calories, and a lot of crunch to the dish!

 
Jul 25, 2014

Great flavor, no need to tweak this one!

 

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Nutrition

  • Calories
  • 222 kcal
  • 11%
  • Carbohydrates
  • 10.7 g
  • 3%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 20.7 g
  • 41%
  • Sodium
  • 389 mg
  • 16%

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

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