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Nutrition Facts
Serving Size 1 (184g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 teaspoon pepper
Calories 272
Calories from Fat 74		(27%)
Amount Per Serving		%DV
	Total Fat 8.3g	12%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 4.1g
	Trans Fat 0.0g
Cholesterol 65mg		21%
Sodium 1081mg		45%
Potassium 365mg		10%
Total Carbohydrate 21.5g		7%
	Dietary Fiber 0.5g	1%
	Sugars 17.9g
Protein 28.4g		56%
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OAMC Phase 1 Chicken Dishes

LouLouPEI

May 18-24

LouLouPEI

Stir-Fry Chicken With Garlic Sauce

Recipe #151177 | 2¼ hours | 2 hours prep | add private note

⁽⁶⁰⁾ RATE IT NOW Print Recipe

By: CoffeeMom
Jan 10, 2006

Nice and simple. Prep time includes marinating time.

SERVES 4 (change servings and units)

Ingredients

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

Directions

1
Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and black/red pepper. Stir chicken into marinade and mix to coat.
2
Cover and refrigerate at least 2 hours, stirring once to twice.
3
In large skillet, heat remaining oil.
4
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.
5
Remove to platter. Garnish with green onion. Serve with snow peas, if desired.

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Browse similar recipes by category

Main Ingredient > Meat > Poultry > Chicken
Cuisine > Asian
Preparation > Time to Make > < 4 hours
Preparation > Technique > Stir-fry

Featured Reviews for This Recipe

From: WW Girl

On Nov 20, 2009

I loved this dish. I didn't want to use the used marinade so I made a new batch to put with the chicken. We used fresh green beans and stir fried that with the chicken. It turned out great.

0 people found this review helpful

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From: stonecoldcrazy

On Oct 21, 2009

It was an okay dish, tasted like every other asian stir-fry I've tried though.

0 people found this review helpful

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From: mabers

On Jun 25, 2006

O.K. Where do I start? First of all I like my stir-fries to be all-in-one, sooooo I made the marinade as called for and marinated the chicken. Then I heated 1 tbsp. oil in the wok and added celery, green onion, green pepper, red pepper, orange pepper and stir fried for a bit. Then I added zucchini and mushrooms and did likewise. Then I removed veggies.I then needed another tbsp. of oil and added the chicken and stir fried it for whatever time it took to lose it's pink colour. Then I dumped back the veggies and added the marinade and let it all bubble up. As another reviewer said, I needed a bit (1/2 cup maybe?) more of liquid, part white wine and part water. Ta-da! What a stir-fry! I served it over basmati rice.....to die for! The only thing I am wondering is what a chunk of fresh ginger might have added to this superb recipe....maybe next time! We can't wait to have this again! Thanks CoffeeMom!

12 people found this review helpful

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From: Bergy

On Jan 23, 2006

5 star for sure. I only used 2 half breasts but made the full sauce. I kept half separate to cook with the chicken, put it all together in the AM , stir fried it at dinner - took 10 minutes. I mixed the cornstarch with the water before adding it to the marinade.Very easy recipe to put together Delicious flavor a definate do again recipe Thanks Coffee Mom for adding to the enjoyment of my Sunday dinner

9 people found this review helpful

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