Garlic Chicken Stir-Fry

Garlic Chicken Stir-Fry

2 reviews, 4 star(s). 100% would make again

Ready in 56 minutes

Prep: 20 minutes

Marinate: 30 minutes

Cook: 6 minutes

Makes: 4 servings


12 ounces skinless boneless chicken breast; halves
1 cup water
3 tablespoons reduced-sodium soy sauce
2 tablespoons Dry white wine
1 tablespoon cornstarch
2 tablespoons cooking oil
10 green onions; bias-sliced into 1-inch pieces
1 cup fresh mushrooms; thinly sliced
12 cloves garlic; peeled and finely chopped, or 2 tablespoons bottled minced garli
1 cup water chestnuts; sliced
Hot cooked white rice; (optional)

Original recipe makes 4



1. Cut chicken into ½-inch pieces. Place chicken in a plastic bag set in a shallow bowl.

2. For marinade, combine water, soy sauce, and white wine; pour marinade over chicken in bag. Marinate in the refrigerator for 30 minutes. Drain chicken, reserving the marinade. Stir cornstarch into the reserved marinade; set aside.

3. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add green onions, mushrooms, and garlic to wok; cook and stir for 1 to 2 minutes or until tender. Remove vegetables from wok. Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from the center of wok. Stir marinade mixture; add to center of wok. Cook and stir until thickened and bubbly.

4. Return cooked vegetables to wok; add water chestnuts. Cook and stir about 1 minute more or until heated through. If desired, serve with hot cooked rice.

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Comment or review

Do not add 12 cloves of garlic. 2 will do.
haley1278 3y ago

[I posted this recipe.]
Caylor2927 6y ago

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