Description
Learn how to make a delicious Garlic Soy Chicken Stirfry that is packed with flavor and perfect for a quick and easy weeknight dinner. Master this tasty recipe now!
Ingredients
- 2 tablespoons vegetable oil (30 ml)
- 6 cloves garlic, minced
- 1 teaspoon (5 ml) grated fresh ginger
- 1 bunch green onions, chopped
- 1 teaspoon (5 ml) salt
- 1 pound boneless skinless chicken breasts, cut into strips (450 g)
- 2 onions, thinly sliced
- 1 cup sliced cabbage (90 g)
- 1 red bell pepper, thinly sliced
- 2 cups sugar snap peas (300 g)
- 1 cup chicken broth (240 ml)
- 2 tablespoons soy sauce (30 ml)
- 2 tablespoons (30 ml) brown sugar
- 2 tablespoons (30 ml) cornstarch
Instructions
- Warm vegetable oil in a wok or large frying pan. Once the oil starts to smoke, quickly add 2 cloves of minced garlic, the grated ginger, chopped green onions, and salt. Stir-fry until the onions turn translucent, which should take around 2 minutes. Introduce the chicken strips and cook until they lose their pink color, approximately 3 minutes. Mix in the remaining 4 cloves of minced garlic. Add the sliced onions, cabbage, red bell pepper, sugar snap peas, and half a cup of chicken broth. Cover the pan.
- In a separate bowl, combine the remaining half cup of chicken broth with soy sauce, brown sugar, and cornstarch. Pour this sauce into the wok or skillet and stir until the chicken and vegetables are evenly coated with the thickened sauce. Serve right away, and you can pair it with hot rice if you like.
