Garlic Chicken Stir Fry
This Garlic Chicken Stir Fry is quick, flavorful, and packed with fresh veggies and tender chicken for a perfect weeknight meal!
Servings: 4 servings
Ingredients
- 3 tablespoons canola or vegetable oil divided
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 4 medium garlic cloves minced
- 1 large red or green bell pepper seeded & chopped
- 4 ounces fresh snow peas
- 1 cup cashews
- 1 cup green onions sliced
- 1 cup low-sodium chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- hot cooked rice optional
Instructions
Stepwise Method: Garlic Chicken Stir Fry
- Start by cutting the boneless, skinless chicken breasts into bite-sized pieces. This helps them cook quickly and evenly.
- In a bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. This will help create a nice glaze on the chicken once cooked. Set aside for about 10 minutes.
- In a large skillet or wok, heat 2 tablespoons of canola or vegetable oil over medium-high heat. Swirl the oil around to coat the pan evenly.
- Add the marinated chicken to the skillet and stir-fry for about 5-7 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set it aside.
- In the same skillet, add the minced garlic and ground ginger. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Toss in the chopped bell pepper and snow peas, cooking for about 2-3 minutes until they are tender-crisp.
- Return the cooked chicken to the skillet. Add the cashews, green onions, and chicken broth. Stir to combine all the ingredients.
- Allow the mixture to simmer for a few minutes. If you desire a thicker sauce, mix a little more cornstarch with water and add it to the skillet, stirring gently until it thickens.
- Remove from heat and serve your Garlic Chicken Stir Fry over hot cooked rice, if desired. Enjoy the vibrant flavors and colors of this dish!
Equipment
- Large Skillet or Wok
- Cutting Board
- Knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Serving Dish
Notes
- For a gluten-free version, substitute regular soy sauce with tamari or gluten-free soy sauce.
- To make it vegetarian or vegan, replace chicken with tofu or tempeh and use vegetable broth instead of chicken broth.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Be careful not to overcook the chicken to keep it tender and juicy.
- If the sauce is too thin, add a cornstarch slurry gradually until desired thickness is reached.