Chicken With Garlic Stir-Fry Sauce

Prep Time
Cook Time
Ready In

"If you like more sauce then double amounts. Do not use frozen thawed chicken, use only fresh and make sure to pat all the chicken dry using paper towels. Steamed broccoli is a great addition to add to this"

Original recipe yields 3-4 servings


  • Serving Size: 1 (229.9 g)
  • Calories 373
  • Total Fat - 5.5 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 128.5 mg
  • Sodium - 1433.9 mg
  • Total Carbohydrate - 31 g
  • Dietary Fiber - 0.3 g
  • Sugars - 23.7 g
  • Protein - 48.6 g
  • Calcium - 33.8 mg
  • Iron - 1.8 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0.1 mg

Step 1

In a bowl using clean hands toss the cubed chicken with 1. tablespoon cornstarch.

Step 2

In a bowl whisk soy sauce with next 3 ingredients, 1 tablespoon oil, 1 tablespoon cornstarch, chili sauce and black pepper.

Step 3

Heat 1 tablespoon of oil in a skillet or wok over medium-high heat; add in coated chicken; stir-fry for about 5 minutes or until cooked through (do not overcook or the chicken will be dry).Pour the sauce into the skillet. Bring to a simmer stirring and cook for about 2-3 minutes tossing until the chicken is coated and the sauce is bubbly and thickened. Sprinkle green onion on top.

Step 4

Serve with hot cooked ri

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

5 star all the way - so quick and easy to make. I made just over 1/2 pound of chicken with the full amount of sauce. It was so delicious. This sauce would be so good with egg rolls or lettuce wraps. Thanks Carol for another wonderful dinner that will be repeated

(4 Oct 2014)