Best 5 Garlic Chicken Stir Fry Sauce Recipes

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Garlic chicken stir fry is a delightful dish filled with savory flavors and a tantalizing aroma. It is a relatively simple and quick dish to prepare, making it a popular choice for busy individuals and families. The key to a successful garlic chicken stir fry lies in the sauce, which should provide a balance of flavors, including a savory base, a hint of sweetness, a touch of acidity, a slight spice, and a rich garlic aroma. This article aims to guide you in finding the best recipe to create an unforgettable garlic chicken stir fry sauce that will elevate your dish to new heights of culinary enjoyment.

Here are our top 5 tried and tested recipes!

STIR-FRY CHICKEN WITH GARLIC SAUCE



Stir-Fry Chicken With Garlic Sauce image

Make and share this Stir-Fry Chicken With Garlic Sauce recipe from Food.com.

Provided by CoffeeMom

Categories     Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 10

2 large garlic cloves, minced
1/4 cup soy sauce
1/4 cup water
1/4 cup honey
2 tablespoons vegetable oil, divided
1 tablespoon cornstarch
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes (or to taste)
1 lb boneless skinless chicken breast, cut into strips
1/4 cup green onion, chopped

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



Garlic Chicken Stir Fry image

A stir fry recipe I developed to satisfy a family of garlic lovers.

Provided by Teresa Shields

Categories     World Cuisine Recipes     Asian

Yield 4

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 337.3 calories, Carbohydrate 32.3 g, Cholesterol 67.1 mg, Fat 8.6 g, Fiber 5.9 g, Protein 31.7 g, SaturatedFat 1.6 g, Sodium 1363.8 mg, Sugar 12.2 g

CHICKEN WITH GARLIC SAUCE



Chicken with Garlic Sauce image

"Wow" is sure to be the unanimous response from guests after their first bite of this moist herb chicken with garlic sauce. I received this recipe from my brother, and we were surprised at how savory the sauce is. -Paula Bolt, Eden Prairie, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 14

3 tablespoons all-purpose flour, divided
1-1/2 teaspoons minced fresh rosemary or .4 teaspoon dried rosemary, crushed
1-1/2 teaspoons rubbed sage
3/4 teaspoon salt
1/2 teaspoon pepper
4 boneless skinless chicken breast halves (1-1/2 pounds)
2 tablespoons olive oil, divided
20 garlic cloves, halved lengthwise
1/2 cup chopped onion
1/4 teaspoon crushed red pepper flakes
1/4 cup white wine or reduced-sodium chicken broth
1-1/4 cups reduced-sodium chicken broth
1 tablespoon butter, melted
3 tablespoons minced fresh parsley

Steps:

  • In a large resealable plastic bag, combine 2 tablespoons flour, rosemary, sage, salt and pepper; add chicken. Seal bag and shake to coat. In a large nonstick skillet, brown chicken in 1 tablespoon oil over medium heat for 4 minutes on each side. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 15 minutes., Meanwhile, in the same skillet, saute the garlic, onion and red pepper flakes in remaining oil until onion is tender and garlic begins to brown, about 3 minutes. Stir in wine or broth; bring to a boil. Boil until wine is reduced by half, about 2-3 minutes., Stir in chicken broth; bring to a boil. Boil until broth is reduced by half, about 7-8 minutes. Remove from the heat., Combine butter and remaining flour; whisk into skillet. Return to heat. Bring to a boil; cook and stir for 1-2 minutes or until sauce thickens. Serve warm over chicken breasts. Sprinkle with parsley.

Nutrition Facts :

HONEY-GARLIC CHICKEN STIR-FRY



Honey-Garlic Chicken Stir-Fry image

Honey-garlic chicken stir-fry--yeah, it's that good!

Provided by Alisa Provost

Time 30m

Yield 5

Number Of Ingredients 10

2 tablespoons olive oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
7 cloves garlic, sliced, or to taste
salt and ground black pepper to taste
4 tablespoons honey, or to taste
4 tablespoons soy sauce, divided, or to taste
2 (16 ounce) packages frozen Asian vegetable medley
1 cup sliced mushrooms
3 cups water
3 cups instant white rice (such as Minute®)

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.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 88 g, Cholesterol 51.7 mg, Fat 9.1 g, Fiber 8.7 g, Protein 30.9 g, SaturatedFat 1.6 g, Sodium 864 mg, Sugar 14.3 g

GARLIC CHICKEN STIR-FRY



Garlic Chicken Stir-Fry image

I have listed 2-3 tablespoons of minced garlic, you may of coarse adjust to taste --- the steamed broccoli may be replaced with sauteed fresh mushrooms --- make this as spicy as you like by adjusting the crushed chili flakes or you may omit completely --- make certain to have everything prepared and handy near your wok or skillet before starting this --- NOTE; this does not make a lot of sauce so I would strongly suggest to double the sauce amounts --- serve with cooked rice.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons peanut oil
2 -3 tablespoons fresh minced garlic (about 6 large cloves)
1/2-1 teaspoon crushed red pepper flakes (or to taste, adjust to suit heat level or you may omit)
1 teaspoon fresh minced ginger
1 bunch green onion, chopped (save a few to garnish the top of the dish after cooking)
1 -1 1/2 lb boneless skinless chicken breast, cut into strips
1 large yellow onion, thinly sliced (or use 2 medium)
1 red bell pepper, seeded and thinly sliced
2 cups steamed broccoli florets (can use more)
1/2 cup chicken broth
1/2 cup chicken broth
2 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch

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.

Nutrition Facts : Calories 289.1, Fat 8.8, SaturatedFat 1.7, Cholesterol 65.8, Sodium 784.6, Carbohydrate 21.9, Fiber 2.1, Sugar 10.3, Protein 30.9

Tips:

  • To save time, use pre-cut chicken strips or thighs.
  • If you don't have Shaoxing wine, you can substitute dry sherry or rice vinegar.
  • To make the sauce thicker, add a cornstarch slurry (equal parts cornstarch and water) to the pan and cook until thickened.
  • Serve the stir-fry over rice, noodles, or vegetables.

Conclusion:

Garlic chicken stir-fry is a quick and easy meal that is perfect for a weeknight dinner. It is also a healthy and flavorful dish that is sure to please everyone at the table. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will love.

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