recipe box
subscribe
Garlic Chicken Stir- Fry
A RecipeGirl household favorite for many, many years now… This recipe is gluten-free adaptable- please see notes below the recipe.
Garlic Chicken Stir Fry
Yield: 4 servings
Prep Time: 15 min
Cook Time: 10 min
Ingredients:
3 Tablespoons canola or vegetable oil
1 pound boneless chicken breasts, cut into bite-sized pieces
4 cloves garlic, minced
1 large red or green bell pepper, seeded & chopped
4 ounces snow peas
1/4 cup cashews
1/4 cup green onions, sliced
1/2 cup low-sodium chicken broth
2 Tablespoons soy sauce
1 Tablespoon cornstarch
1/2 teaspoon ground ginger
hot cooked rice, optionalDirections:
1. In large skillet, heat 2 Tablespoons oil over medium-high heat. Add chicken and garlic. Stir fry 3 minutes or until chicken turns white. Add remaining oil, pepper, snow peas, cashews, and green onion. Stir fry 1 minute.
2. In small bowl, stir chicken broth, soy sauce, cornstarch and ginger until smooth. Stir into chicken mixture. Bring to a boil over medium heat while stirring. Boil 1 minute, or until mixture thickens a bit.
3. Serve over hot cooked rice.
Tips:
*If preparing this recipe as GLUTEN FREE, just be sure to use GF soy sauce and GF chicken broth.
*Try adding additional vegetables such as zucchini or mushrooms.Nutritional Information per serving:
Serving size: 1/4 of the recipe (without rice)
Calories per serving: 206
Fat per serving: 14.5g
Saturated Fat per serving: 2g
Sugar per serving: 2g
Fiber per serving: 2.5g
Protein per serving: 8.5g
Cholesterol per serving: 10mg
Carbohydrates per serving: 12gWW POINTS per serving:
Points Plus Program: 6 Old Points Program: 6Source: RecipeGirl.com
Print Recipe
Save Recipe
I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,600 of my favorite recipes with you.
Malynda — January 10, 2010 @ 3:53 PM
My boyfriend and I made this for dinner tonight and it was so yummy! Easy to make too. This will go into our recipe box for future dinners
Cindy — June 13, 2012 @ 3:55 PM
Made this for dinner tonight, it had barely any flavor.. had to add red pepper flakes and extra soy sauce to make it edible. I’ve had and made better in the past, so I won’t be making this again.
Lori Lange replied: — June 13th, 2012 @ 7:37 PM
Bummer! We have made this often for years. Just a light stir fry. A little soy sauce drizzled on top and that’s it!
Kari — December 29, 2012 @ 8:23 PM
This has become my go-to stir fry recipe – thanks! We don’t like snow peas so I usually make it with broccoli, mushrooms, and/or zucchini. I double the ginger and add another garlic clove for more punch. We have to leave out the cashews b/c of a nut allergy in our house, but I bet that would be delicious.
Thank you!