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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A stir fry recipe I developed to satisfy a family of garlic lovers. Ingredients:
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 |
Directions:
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 minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
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.
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