A stir fry recipe I developed to satisfy a family of garlic lovers.
Servings: 4
Yield: 4 servings
Ingredients:
– 2 tablespoons peanut oil
– 6 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 bunch of green onions, chopped
– 1 teaspoon of 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
Directions / Instructions
Step 1
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 of minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
Step 2
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.
Nutrition Facts
Per Serving: 337 calories; protein 31.7g; carbohydrates 32.3g; fat 8.6g; cholesterol 67.1mg; sodium 1363.8mg.
source – Allrecipes
