This garlic chicken stir fry is made with roasted garlic and fresh ginger for a great Asian flavor. It’s quick, tasty, and healthy. Just cook the chicken and then stir fry it together with the remaining ingredients. You’ll have a scrumptious, easy dinner in no time.
- 3 cloves roasted garlic
- 1-inch piece ginger
- 5 green onions
- 1/2 small head Napa cabbage
- 2 large, boneless chicken breasts
- 1/2 of an 8-ounce package of sliced mushrooms
- 1/8 teaspoon coarse black pepper
- 1/2 teaspoon salt
- 2 to 3 tablespoons of soy sauce
- 1/4 cup roasted peanuts
- steamed rice or cooked spaghetti
- To stage the ingredients: Squeeze the garlic from cloves into a small bowl and mash into a paste with the flat of a knife. Peel and grate the ginger and add it to the bowl. Snip the green onions into 1/4-inch long pieces. Shred the cabbage. Cut the chicken into 1/2-inch cubes.
- Stir fry the chicken pieces in hot oil until golden, about 3 minutes. Add the garlic and ginger, green onions, cabbage, and mushrooms; and continue cooking over medium-high heat for another three minutes or until the vegetables are almost tender. Season with pepper, salt, and soy sauce. Add the peanuts.
- Serve over steamed rice or cooked spaghetti.
Chef’s notes: We made this both with steamed rice and pasta. For the pasta, we preferred a bit of sauce to drizzle over the stir fry and pasta. To make the sauce, mix a little water with one tablespoon of cornstarch. Stir until smooth. Add one-third to one-half cup water or chicken broth (we preferred chicken broth). Cook until bubbly and thickened. Add a tablespoon of soy sauce.
(Updated from May 26, 2014)