Best Garlic Chicken Stir Fry Recipes

STIR-FRY CHICKEN WITH GARLIC SAUCE

Steps:

• Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and black/red pepper. Stir chicken into marinade and mix to coat.
• Cover and refrigerate at least 2 hours, stirring once to twice.
• In large skillet, heat remaining oil.
• Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade; continue to cook and stir about 30 seconds until thickened.
• Remove to platter. Garnish with green onion. Serve with snow peas, if desired.

GARLIC CHICKEN STIR FRY

Steps:

• 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.

HONEY-GARLIC CHICKEN STIR-FRY

Steps:

• Heat oil in a wok over medium heat. Add chicken and garlic, and season with salt and pepper. Cook and stir until chicken is browned, about 5 minutes. Add honey and 1 tablespoon soy sauce; stir to coat chicken. Transfer chicken to a plate, leaving juices in the wok.
• Add frozen vegetables, mushrooms, and remaining soy sauce to the wok. Cook and stir over medium heat until vegetables are crisp on the outside and tender on the inside, about 7 minutes.
• Stir chicken back into the wok and cook until no longer pink in the centers and sauce has reduced, 5 to 10 minutes.
• Meanwhile, stir water and rice together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 5 minutes.
• Serve chicken and vegetables over hot rice.

GARLIC CHICKEN ZUCCHINI STIR FRY

Steps:

• Cut the chicken into 1/2 inch pieces.
• Slice zucchini into rounds and slice rounds into semi-circles.
• Heat oil in small to medium saucepan.
• Salt and pepper chicken to taste, and add to oil along with garlic.
• Add remaining ingredients and bring to a slight boil.
• Remove from heat when chicken is no longer pink and zucchini is tender, but still crisp.

GARLIC-MUSHROOM CHICKEN THIGH STIR-FRY

Steps:

• Combine water, brown sugar, vinegar, soy sauce, sesame oil, garlic paste, fish sauce, and oyster sauce in a bowl. Dissolve tapioca flour in soy sauce mixture to make the sauce. Set aside.
• Heat sesame oil in a large wok. Add bell pepper, mushrooms, and onion. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Add chicken and cook until chicken is no longer pink inside and juices run clear, about 5 minutes. Add sliced garlic; cook and stir until garlic is fragrant, about 1 minute. Pour in sauce. Cook and stir until sauce thickens slightly, about 5 minutes.

QUICK AND EASY JUICY GARLIC CHICKEN WITH VEGGIE STIR FRY

Steps:

• • Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven and cook the chicken according to the pack instructions.
• • Put a large pot of water on the stove for the egg noodles and allow it to come to a rolling boil.
• • About 15 minutes before the end of the chicken cooking time, heat the canola oil in a large frying pan or wok and stir fry the mushrooms until golden. Add the broccoli, onion, and carrot, and continue to cook for about 5 minutes, over high heat.
• • Cook the egg noodles according to the pack instructions. Once cooked through, drain and set aside.
• • Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish. Transfer the chicken breasts to a board and slice diagonally. Pour garlic juices from the dish over the vegetables.
• • Add the cooked noodles to the pan with the vegetables and toss to combine. Season with the sesame oil (if using) and lime juice. Serve the stir fry with the sliced chicken, scattered with green onion and sesame seeds (if using).

CAMPBELL'S® HONEY GARLIC CHICKEN STIR-FRY

Steps:

• In a medium pot, combine 2 1/2 cups (625 mL) broth with rice. Bring to a simmer; reduce heat, cover, and cook for 15 to 20 minutes or until the broth is absorbed. Fluff with a fork, cover, and keep warm.
• In a small bowl, whisk together remaining broth, honey, soy sauce, and cornstarch; set aside.
• In a large non-stick skillet heat oil over medium-high, saute chicken 3 to 5 minutes, until no pink remains. Add broccoli, carrot, and red onion; stir-fry 3 to 5 minutes, or until tender.
• Whisk broth mixture. Add to skillet and bring to a simmer. Cook 1 to 2 minutes, stirring frequently, or until sauce thickens. Serve with prepared white rice.

GARLIC CHICKEN AND BROCCOLI STIR-FRY

Steps:

• In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Cook garlic in oil about 1 minute, stirring constantly and being careful that garlic doesn't burn, until golden brown.
• Add broccoli, carrots, water chestnuts and water to skillet. Cook 7 to 9 minutes, stirring occasionally, until vegetables are crisp-tender and water has evaporated.
• Gently stir in teriyaki glaze and chicken. Cook 1 to 2 minutes or until chicken is thoroughly heated. Serve over rice.

GARLIC CHICKEN STIR FRY WITH QUINOA, PEPPERS & BASIL

Steps:

• 1. Prepare quinoa: over stovetop, 1 cup quinoa into 2 cups chicken broth until all water is absorbed 2. Cut chicken into 1-inch pieces 3. heat large nonstick skillet over high heat and add the oil. Add chicken and saute for 5 minutes (or until golden brown) 4. Add onions, bell peppers; saute for 1 or 2 more minutes 5. add garlic and saute until peppers become slightly limp, but still bright, about 1 to 2 minutes 6. season with salt and pepper 7. remove pan from heat and add basil & quinoa. Toss until basil wilts. 8. season with Parmesan cheese.

QUICK AND EASY JUICY GARLIC CHICKEN WITH VEGGIE STIR FRY

Steps:

• • Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven and cook the chicken according to the pack instructions. • Put a large pot of water on the stove for the egg noodles and allow it to come to a rolling boil. • About 15 minutes before the end of the chicken cooking time, heat the canola oil in a large frying pan or wok and stir fry the mushrooms until golden. Add the broccoli, onion, and carrot, and continue to cook for about 5 minutes, over high heat. • Cook the egg noodles according to the pack instructions. Once cooked through, drain and set aside. • Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish. Transfer the chicken breasts to a board and slice diagonally. Pour garlic juices from the dish over the vegetables. • Add the cooked noodles to the pan with the vegetables and toss to combine. Season with the sesame oil (if using) and lime juice. Serve the stir fry with the sliced chicken, scattered with green onion and sesame seeds (if using).

GARLIC CHICKEN AND CORN STIR-FRY

Steps:

• Place chicken in small bowl. Add soy sauce, garlic and black pepper; stir to coat. Marinate 15 minutes at room temperature.
• Meanwhile, stir chicken broth and onion powder into cornstarch in small bowl until smooth; set aside.
• Heat oil in wok over high heat. Reduce heat to medium-high. Add chicken; stir-fry 2 minutes. Add bell pepper and celery; stir-fry 2 minutes. Add corn; cook and stir 3 minutes.
• Stir in cornstarch mixture; cook and stir over high heat until mixture boils and slightly thickens.
• Serve over rice.

GARLIC CHICKEN STIR-FRY

Steps:

• For the stir-fry sauce; in a small bowl whisk together 1/2 cup chicken broth with soy sauce, sugar and cornstarch until smooth; set aside.
• Heat peanut oil in a wok or in a large heavy skillet; when the oil starts to smoke quickly stir in 1 tablespoon minced garlic, crushed chili flakes, ginger and chopped green onions; stir-fry until the green onions are translucent (about 2-3 minutes).
• Add in the chicken strips and stir-fry until opaque (about 3 minutes).
• Add in remaining garlic, yellow onion slices and steamed broccoli florets and 1/2 cup chicken broth; stir-fry for 2 minutes.
• Re-mix the broth/cornstarch mixture slightly once again with a fork or whisk then add to the skillet; cook stirring until the chicken and veggies are coated and the sauce has thickened.
• Remove to a bowl and sprinkle chopped green onions on top.
• serve with rice.

GARLIC CHICKEN & VEGGIES STIR FRY RECIPE - (4.5/5)

Steps:

• GETTING READY 1. In a large mixing bowl, combine all the ingredients for the chicken marinade with the boneless chicken pieces. Mix well so that the chicken pieces are completely coated with the mixture. 2. Heat oil in a pan and deep fry the coated pieces of chicken. Make sure the pieces are fully cooked. Once done, remove them onto a paper towel to drain the excess oil. Set this aside. 3. In a bowl, mix together the ingredients to prepare the sauce for the gravy. Mix well and set aside. MAKING 4. Heat a pan with sesame oil. Add green chilies. Saute on a medium-low heat for a little while until the chilies change color. Then, add the garlic and saute for another minute. 5. Once the garlic turns light brown, add the vegetables. Stir fry on a medium-high heat for about 5 minutes. 6. Add salt and the fried chicken to the vegetables. 7. Add the prepared honey mixture sauce and water. Stir and allow it to come to a boil. Once it starts to boil, stir well to avoid lumps. SERVING 8. Serve with hot steamed rice.

GARLIC CHICKEN STIR FRY WITH QUINOA

Steps:

• Cook Quinoa according to package directions, however, prepare with chicken broth. Cut chicken into one inch pieces. Heat large nonstick skillet over high heat and add the oil. Add chicken and saute for 5 minutes or until golden brown. Add onions, bell peppers, saute for one or two more minutes; add garlic and saute until peppers become slightly limp, but still bright, about one to two minutes; season with salt and pepper. Remove the pan from heat; add basil and cooked quinoa. Toss until basil wilts; garnish with Parm (optional)

HERB & GARLIC CHICKEN STIR FRY

Steps:

• Mix the water, oil and soup mix in a gallon zip seal bag. Mix well (should look like salad dressing). Reserve 1/4-1/2 cup of liquid. Add chicken breasts to bag and marinate over night in fridge. (If you need to do it quick, fork prick all of the breasts and marniate for a 1/2 hour.)
• Saute breasts in olive oil about 3-5 minutes each side until brown. Cut into 1 inch pieces and set aside in a covered dish.
• Saute potatoes, sliced zucchini and onion until onion is translucent. Add reserved liquid and simmer covered until potatoes are done. (you will need to add more water, but it isn't necessary to completely cover the potatoes about half way is sufficient).
• Add Chicken pieces and reduce liquid to as thick of a sauce as you desire (I usually reduced by about 1/2).