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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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!
Great flavor, no need to tweak this one!
* 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
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a quick stir-fry with plenty of garlic and crunchy veggies.
See how to make incredibly quick-and-easy garlic chicken.
See how to make saucy oven-fried chicken wings.