Garlic Chicken Stir Fry Recipes

GARLIC CHICKEN STIR FRY

Steps:

• 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.

CAMPBELL'S® HONEY GARLIC CHICKEN STIR-FRY

Steps:

• In a medium pot, combine 2 1/2 cups (625 mL) broth with rice. Bring to a simmer; reduce heat, cover, and cook for 15 to 20 minutes or until the broth is absorbed. Fluff with a fork, cover, and keep warm.
• In a small bowl, whisk together remaining broth, honey, soy sauce, and cornstarch; set aside.
• In a large non-stick skillet heat oil over medium-high, saute chicken 3 to 5 minutes, until no pink remains. Add broccoli, carrot, and red onion; stir-fry 3 to 5 minutes, or until tender.
• Whisk broth mixture. Add to skillet and bring to a simmer. Cook 1 to 2 minutes, stirring frequently, or until sauce thickens. Serve with prepared white rice.

HONEY-GARLIC CHICKEN STIR-FRY

Steps:

• Heat oil in a wok over medium heat. Add chicken and garlic, and season with salt and pepper. Cook and stir until chicken is browned, about 5 minutes. Add honey and 1 tablespoon soy sauce; stir to coat chicken. Transfer chicken to a plate, leaving juices in the wok.
• Add frozen vegetables, mushrooms, and remaining soy sauce to the wok. Cook and stir over medium heat until vegetables are crisp on the outside and tender on the inside, about 7 minutes.
• Stir chicken back into the wok and cook until no longer pink in the centers and sauce has reduced, 5 to 10 minutes.
• Meanwhile, stir water and rice together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 5 minutes.
• Serve chicken and vegetables over hot rice.

GARLIC CHICKEN STIR-FRY

Steps:

• For the stir-fry sauce; in a small bowl whisk together 1/2 cup chicken broth with soy sauce, sugar and cornstarch until smooth; set aside.
• Heat peanut oil in a wok or in a large heavy skillet; when the oil starts to smoke quickly stir in 1 tablespoon minced garlic, crushed chili flakes, ginger and chopped green onions; stir-fry until the green onions are translucent (about 2-3 minutes).
• Add in the chicken strips and stir-fry until opaque (about 3 minutes).
• Add in remaining garlic, yellow onion slices and steamed broccoli florets and 1/2 cup chicken broth; stir-fry for 2 minutes.
• Re-mix the broth/cornstarch mixture slightly once again with a fork or whisk then add to the skillet; cook stirring until the chicken and veggies are coated and the sauce has thickened.
• Remove to a bowl and sprinkle chopped green onions on top.
• serve with rice.

GLUTEN-FREE ASIAN CHICKEN STIR FRY

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 3 to 4 minutes or until chicken is light golden brown.
• Add carrots, 1/4 cup of the broth, the soy sauce and pepper flakes. Cover; cook over medium heat 3 minutes, stirring once.
• Add frozen sugar snap peas and bell pepper. Cover; cook 4 to 6 minutes, stirring once, until vegetables are crisp-tender.
• In small bowl, mix remaining broth and cornstarch; stir into chicken mixture. Cook 1 minute, stirring frequently, until sauce is bubbly and thickened. Serve with rice.