Garlic Chicken Stir Fry Recipe

We thought this was very tasty! I did use some frozen stir fry veggies instead of chopping and I used 1 TBLS brown sugar and 1 TBLS white sugar when making the sauce and ommitted the salt (always can be added to taste if needed). The brown sugar, even though it was just a tbls, added a nice touch. Served over white rice and some chow-mein noodles. Very good and would make again. Thanks!

So it’s just my nature to change things up a bit, and I love hot spicy dishes and tons of fresh veggies so these are the adjustments I made: -Tripled the Peanut ‘Sauce’ to 6 Tbsp -Added Chile sesame oil to pan with the peanut sauce -Tripled the salt to 3 tsp -Added garlic salt, garlic powder, broccoli, water chestnuts, Bella mushrooms, yellow pepper and red onion -Omitted the cabbage in exchange for the additional veggies -sprinkled sesame seeds on top prior to serving -served over brown rice This was one of the tastiest dishes I’ve ever made and will be making it again often!

I decided to leave out salt, sugar and corn starch, added broccoli, sliced carrots and few other random veggies we like, and a little bit of ginger sauce. We like that version a lot more. I usually end up having excess of liquid. To soak it up, I move veggies to the side to make room in the middle of the pan. Then I put about 1/2 cup of rice and let it steam until soft. Rice soaks up all the juice and it can be mixed in with the rest of the dish right away. We rarely have left overs.

My family loved this! I have special dietary requirements. So I did have to modify the recipe. My family STILL loved it! Oh the joy of making one meal that pleases my family of Foodies! Here is my version: Garlic Chicken Stir Fry-- Ingredients • 2 tablespoons EVOO • 6 tsps garlic, minced • 1 teaspoon grated fresh ginger (fresh is best, but substitute dry if that’s what is handy) • 1 bunch green onions, chopped • 1 teaspoon sea salt • 4 boneless skinless chicken breasts, cut into chunks • 1 ½ cups of chopped white onion • 1 cup sliced cabbage or broccoli slaw • 1 cup chicken broth • 2 tablespoons *Coconut Aminos (substitute for soy sauce) • 2 tablespoons *Swerve (natural substitute for sugar) • 2 tablespoons *Arrowroot Powder (substitute for cornstarch) Directions: 1. Heat oil in a wok or large skillet on med heat. When oil is hot, quickly stir in 2 cloves minced garlic, ginger, white onions and salt. Stir fry until onion becomes translucent, about 4-5 minutes. 2. Add chicken and stir until opaque, about 3-5 minutes. 3. Add remaining 4 cloves minced garlic and stir. Add green onions, cabbage or broccoli slaw, and 1/2 cup of the broth. Stir and cover. 4. In a small bowl, wisk the remaining 1/2 cup broth, coconut aminos, swerve and arrowroot. 5. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot sautéed *Riced Cauliflower (substitute for white rice) if desired. *With the substitutions,

Very good. Made some changes: 2TBS ginger, 50% increase in garlic, bean sprouts (2 C) to replace cabbage and doubled the sauce.

Too soupy. Does not need a whole cup of chicken broth in total. Veggies were soggy. Next time I would not add the first 1/2 cup. And just try as little as 1/4 for the sauce.

First of all the proportions of ingredients are way off (unless you really love onions) 2 whole onions and a bunch of green onions? I thought it was supposed to be Garlic chicken not Onion chicken! Lol. I used 1 small onion and 5 green onions. Second only 1 cup cabbage? Cabbage cooks way down. I doubled it will probably triple it next time. I also used a full cup of broth and then an additional 1/2 cup. Btw this recipe also doesn't tell you to divide some ingredients. So good luck guessing how much of the garlic you prepped to use at first! Also on that note, Do Not Add Garlic first. Garlic burns if sauted more than like 30 seconds. I sauted all my onions first in the oil and ginger. Ended up to sweet as well... my guess is the author used So much sugar because of too much onions 😆 So for me that is why it's a 2 out of 5.

Fabulous flavor. Cut sugar in half and added what I had leftover in frig...broccoli, water chestnuts. Used half Sesame oil and half regular oil as didn't have peanut oil

I really enjoyed this recipe, but did modify it a bit to my own style taste. Instead of using peanut oil I used a combo of sesame seed oil and olive oil. I added a little extra ginger and took out the sugar completely. I didn't have cabbage or snap peas in the house, so I switched that out with carrots. I also used less of the cornstarch (about half) for thinking the sauce. I think over all this is a great Base recipe that anyone can tweek to their style.

I reviewed the notes and adjusted. Next time I will add more cabbage and a little more corn starch. I used veg oil instead of peanut oil. Very good recipe.

Fresh & tasty. Found a little bland so added black pepper & few chilli flakes. Delicious though & very healthy. Easy midweek meal too much sauce so would reduce liquid next time or cook for longer so reduced more. Definitely be making again

My family and I LOVED IT!!! I want to keep this recipe in my head for years and years to come. I only made changes with the adding artichoke instead of anchovy and it still turned out really yummy. My kids couldn't pick up the fishy taste from the tuna because the sauce was so yummy. Definitely a 'must do 'again.

Did not use the recommended salt and none of the sugar, as well as a bit less cornstarch and soy sauce, and it was very tasty. Instead added some garlic chili sauce to introduce some heat to the stir fry. I also served some of the stir fry over rice and also mixed the rest with some Thai wheat noodles (from Trader Joe's), so served it different ways for different audiences.

This was fabulous. Ate it with chopsticks so I could enjoy it more. As suggested, doubled the sauce.

I’m officially hooked on this one.

I loooove garlic so the title grabbed my attention, however the flavor was just meh. I won't be making this again as written. It would be easy to doctor it up a bit though if you were so inclined.

Great recipe I added some cumin and pepper for more flavor 😋

Good taste.. healthy…

No changes, family devoured this.

Very good! I used peppers, broccoli, onions, snap peas, and water chestnuts. I did use 1/2 cup more chicken broth to keep moist. Sprinkled with toasted sesame seeds. The chicken was so tender after cooking with veggies.