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Ingredients

2 tablespoons peanut oil 6 cloves garlic, minced 1 teaspoon grated fresh ginger 1 bunch green onions, chopped 1 teaspoon salt 1 pound boneless skinless chicken breasts, cut into strips 2 onions, thinly sliced 1 cup sliced cabbage 1 red bell pepper, thinly sliced 2 cups sugar snap peas 1 cup chicken broth 2 tablespoons soy sauce 2 tablespoons white sugar 2 tablespoons cornstarch

Nutrition Info

337.3 calories carbohydrate: 32.3 g cholesterol: 67.1 mg fat: 8.6 g fiber: 5.9 g protein: 31.7 g saturatedFat: 1.6 g servingSize: - sodium: 1363.8 mg sugar: 12.2 g transFat: : - unsaturatedFat: : -

Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green 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 sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.

4 servings

A stir fry recipe I developed to satisfy a family of garlic lovers.