It was Eden's turn this week to pick a recipe. Her blog is Eden's Wanderings and Wonderings. She found this recipe at AllRecipes.com and chose it because she loves making stir fries with whatever ingredients she has on hand.
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 (Eden says) followed everything, except that I did not add sugar to the sauce. I do not think it needed it, I do not need it. Smile. 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 to get everything cooked/coated with sauce. It was good.
I added a couple of ingredients to those shown - crimini mushrooms, broccoli, and lots of cilantro. (I knew Jerry would approve of that!) Once we had tasted the finished sauce, we also added a couple of tablespoons of chili sauce. This really added a little zing to the dish, which we really liked.
Everything's cooking in the pan:
All plated - Don't worry if it looks like a small portion - I had TWO helpings!