It is my turn to post a recipe for Sunday Slow Suppers. So here is Garlic Chicken Stir Fry, as this is the category I chose. Easy and healthy (to some degree) :) This recipe is from All Recipes (allrecipes. com)
I usually make stir fry dishes without following a recipe so I had to find something and try it before I shared a recipe with y'all. We liked this so here goes. (I hope you like garlic.)
Garlic Chicken Stir Fry
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
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.
I followed everything, except that I did not add sugar to the sauce. I do not think it needed it, I do not need it. . I also did not wait for the oil to smoke, I added the first ingredients when I thought the oil was hot.
The recipe did not say how long to cook the mixture before adding the thickening sauce, so I just added the sauce as soon as I had it ready. It probably took another 3 minutes or less to get everything cooked/coated with sauce. It was good.
I am going to try this with other meats or even without the meat. Super easy, my kind of cooking.