Garlic Chicken Stir Fry

Garlic Chicken Stir Fry new york times recipes




This recipe for a stir-fried chicken with garlic may be prepared in under 30 minutes! We are less likely to be tempted to use a drive-thru by having meals that I can quickly put together on those busy nights. It will also be love at first bite with this stir-fried chicken with garlic sauce since it tastes so fantastic.



▢ 1 pound. cubed boneless, skinless chicken breast
▢ divided into 1 tbsp and 1 tsp of olive oil
▢ Sliced yellow bell pepper, 1 cup of mushrooms
▢ Broccoli Florets, 2–3 cups
▢ 4 minced garlic cloves
▢ pepper and salt as desired
▢ 1/9 cup soy sauce
▢ 1 12 tsp. sugar, 2 tsp. sesame oil, and 3/4 cup chicken broth
▢ 1 teaspoon cornstarch



How To Make Garlic Chicken Stir Fry

1. In a skillet over medium-high heat, warm 1 tbsp of olive oil.
2. In the preheated skillet, add the broccoli, sliced mushrooms, and yellow bell pepper. Cook the vegetables for 5 to 6 minutes, or until they start to soften. Vegetables should be removed, covered, and stored for later.
3. The chicken breast pieces should be added to the heating skillet along with one teaspoon of olive oil. Cook the chicken until it is well done and the center is no longer pink. To taste, add salt and pepper.
Re-incorporate the vegetables into the skillet.
4. The soy sauce, sugar, chicken broth, sesame oil, and cornstarch should all be mixed thoroughly in a different bowl.
5. Stirring to coat, pour the sauce over the chicken and veggies in the skillet. Cook for another 2-3 minutes, or until the sauce has thickened and everything is thoroughly coated.
6. If desired, serve with white rice.

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