Best 7 Stir Fry Chicken With Garlic Sauce Recipes

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Cooking a flavorful and appetizing stir fry chicken with garlic sauce is a delectable experience that tantalizes taste buds and nourishes the body. This versatile dish combines tender chicken, aromatic garlic, and a delectable sauce, offering a symphony of flavors that will captivate your senses. Whether you're a seasoned home cook or a novice chef, preparing this delectable meal is a breeze, requiring minimal ingredients and simple techniques. With careful attention to detail and a touch of culinary creativity, you can create an unforgettable stir fry chicken with garlic sauce that will become a staple in your culinary repertoire.

Let's cook with our recipes!

GARLIC CHICKEN STIR-FRY



Garlic Chicken Stir-Fry image

Lighten up takeout-inspired fare with this delicious Garlic Chicken Stir-Fry recipe. For more fiber, serve this stir-fry chicken dinner with brown rice instead of white rice.

Provided by BHG Test Kitchen

Time 1h1m

Number Of Ingredients 11

12 ounce skinless, boneless chicken breast halves
1 cup water
3 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar or white wine vinegar
1 tablespoon cornstarch
2 tablespoon cooking oil
10 green onions, bias-sliced into 1-inch pieces
1 cup thinly sliced fresh mushrooms
12 cloves garlic, peeled and finely chopped
0.5 cup sliced water chestnuts
2 cup hot cooked white, jasmine, or basmati rice

Steps:

  • Cut chicken into 1/2-inch pieces. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, stir together water, soy sauce, and vinegar. Pour over chicken; seal bag. Marinate in the refrigerator for 30 minutes. Drain chicken, reserving the marinade. Stir cornstarch into reserved marinade; set aside.
  • Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add green onion, 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 center of wok. Stir marinade mixture; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Add water chestnuts. Cook and stir about 1 minute more or until heated through. Serve with rice. Makes 4 servings.

Nutrition Facts : Calories 313 kcal, Carbohydrate 33 g, Cholesterol 49 mg, Protein 25 g, SaturatedFat 2 g, Sodium 490 mg, Sugar 2 g, Fat 9 g, UnsaturatedFat 6 g

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

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.

HONEY CHICKEN STIR-FRY



Honey Chicken Stir-Fry image

I'm a new mom, and my schedule is very dependent upon our young son, so I like meals that can be ready in as little time as possible. This all-in-one chicken stir fry recipe with a hint of sweetness from honey is a big time-saver. -Caroline Sperry, Allentown, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 teaspoons cornstarch
1 tablespoon cold water
3 teaspoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 garlic clove, minced
3 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (16 ounces) frozen broccoli stir-fry vegetable blend
Hot cooked rice, optional

Steps:

  • Mix cornstarch and water until smooth. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry chicken and garlic 1 minute. Add honey, soy sauce, salt and pepper; cook and stir until chicken is no longer pink, 2-3 minutes. Remove from pan., In same pan, stir-fry vegetable blend in remaining oil just until tender, 4-5 minutes. Return chicken to pan. Stir cornstarch mixture and add to pan; bring to a boil. Cook and stir until thickened, about 1 minute. Serve with rice if desired.

Nutrition Facts : Calories 249 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 455mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

ALL-PURPOSE STIR-FRY SAUCE (BROWN GARLIC SAUCE)



All-Purpose Stir-Fry Sauce (Brown Garlic Sauce) image

Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)

Provided by Connie K

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water

Steps:

  • In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).
  • Dissolve the cornstarch in 1/4 cup water.
  • Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
  • Add the soy sauce mixture; bring to a boil.
  • Reduce heat to medium and cook for 1 minute.
  • Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

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 MinuteĀ®)

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

CHICKEN STIR-FRY



Chicken Stir-Fry image

"This is a tasty, healthy meal that everyone in my house enjoys!" reports Lori Schlecht of Wimbledon, North Dakota.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons canola oil, divided
2 cups fresh broccoli florets
1 cup sliced celery (1/2-inch pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules

Steps:

  • Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. , In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

Nutrition Facts : Calories 306 calories, Fat 14g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 239mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and avoid scrambling.
  • Use fresh ingredients: Fresh ingredients will give your stir-fry the best flavor. If you can, buy organic vegetables and free-range chicken.
  • Cut your vegetables evenly: This will help them cook evenly. If you're using a food processor, be careful not to over-process the vegetables, as this can make them mushy.
  • Use a well-seasoned wok or skillet: A well-seasoned wok or skillet will help prevent the chicken and vegetables from sticking. If you don't have a well-seasoned wok or skillet, you can season it by heating it over medium heat and adding a tablespoon of oil. Swirl the oil around the pan and then remove it. Repeat this process 2-3 times.
  • Don't overcrowd the wok or skillet: If you overcrowd the wok or skillet, the chicken and vegetables will not cook evenly. Cook the chicken and vegetables in batches if necessary.
  • Stir-fry the chicken and vegetables over high heat: This will help them cook quickly and evenly. Be sure to stir the chicken and vegetables constantly so that they don't burn.
  • Add the sauce to the wok or skillet at the end: This will help prevent the sauce from burning. Stir the sauce into the chicken and vegetables until they are evenly coated.
  • Serve the stir-fry immediately: Stir-fry is best served immediately after it is cooked. If you need to keep the stir-fry warm, you can cover it with a lid or transfer it to a warming drawer.

Conclusion:

Stir-fry chicken with garlic sauce is a quick, easy, and delicious meal that is perfect for a weeknight dinner. The combination of tender chicken, crisp vegetables, and flavorful sauce is sure to please everyone at the table. So next time you're looking for a healthy and satisfying meal, give this stir-fry a try.

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