Stir Fry

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


  1. 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.
  2. 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.
  3. 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)

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