About this recipe:This is a stir-fry recipe I developed to satisfy a family of garlic lovers.
2 tablespoons groundnut oil
6 cloves garlic, minced
1 good knob root ginger, grated
1 bunch spring onions, chopped
1 teaspoon salt
450g (1 lb) boneless skinless chicken breasts, cut into strips
2 onions, thinly sliced
75g (3 oz) sliced cabbage
1 red pepper, thinly sliced
375g (13 oz) sugar snap peas
225ml (8 fl oz) chicken stock
2 tablespoons soy sauce
2 tablespoons caster sugar
2 tablespoons cornflour
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Method Prep:15min › Cook:10min › Ready in:25min
Heat groundnut oil in a wok or large frying pan. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger, spring 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 onions, cabbage, red pepper, peas and 1/2 of the stock and cover.
In a small bowl, mix the remaining 1/2 of the stock, soy sauce, sugar and cornflour. Add sauce mixture to wok and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.
Had this on Saturday night and must say it was fantastic! Very tasty and easy to cook, went well with egg-fried rice.
Will be a regular in our house now.
Thankyou for submitting this Theresa. - 19 Oct 2009
We thought this was very tasty! I did use some prepared stir fry veggies instead of chopping and I used 1 TBLS brown sugar and 1 TBLS caster sugar when making the sauce and ommitted the salt (always can be added to taste if needed). The brown sugar, even though it was just a tbls, added a nice touch. Served over white rice. Very good and would make again. Thanks! - 18 Jul 2008
Altered ingredient amounts.
Even my son liked this (and he says he doesn't like onions). I used about half the spring onions and regular onions that this recipe called for. Good basic stir fry. - 18 Jul 2008