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Garlic Chicken Stir Fry


2 tablespoons peanut oil

6 cloves garlic, minced

1 teaspoon grated fresh ginger

1 bunch green onions, chopped

1 teaspoon salt

1 pound boneless skinless chicken breasts, cut into strips

2 onions, thinly sliced

1 cup sliced cabbage

1 red bell pepper, thinly sliced

2 cups sugar snap peas

1 cup chicken broth

2 tablespoons soy sauce

2 tablespoons white sugar

2 tablespoons cornstarch


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.

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.


DW 11.25.07