Recipes and Cooking Garlic Chicken Stir-Fry 3.9 (38) Lighten up takeout-inspired fare with this delicious Garlic Chicken Stir-Fry recipe. For more fiber, serve this stir-fry chicken dinner with brown rice instead of white rice. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Cook Time: 6 mins Marinate Time: 30 mins Total Time: 1 hrs 1 mins Servings: 4 Jump to Nutrition Facts Ingredients 12 ounce skinless, boneless chicken breast halves 1 cup water 3 tablespoon reduced-sodium soy sauce 1 tablespoon rice vinegar or white wine vinegar 1 tablespoon cornstarch 2 tablespoon cooking oil 10 green onions, bias-sliced into 1-inch pieces 1 cup thinly sliced fresh mushrooms 12 cloves garlic, peeled and finely chopped ½ cup sliced water chestnuts 2 cup hot cooked white, jasmine, or basmati rice Directions Cut chicken into 1/2-inch pieces. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, stir together water, soy sauce, and vinegar. Pour over chicken; seal bag. Marinate in the refrigerator for 30 minutes. Drain chicken, reserving the marinade. Stir cornstarch into reserved marinade; set aside. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add green onion, mushrooms, and garlic to wok; cook and stir for 1 to 2 minutes or until tender. Remove vegetables from wok. Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir marinade mixture; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Add water chestnuts. Cook and stir about 1 minute more or until heated through. Serve with rice. Makes 4 servings. Garlic Chicken Stir-Fry with Cashews: Prepare as above, except stir 1/2 teaspoon crushed red pepper into marinade. Stir in 1 cup cashews with water chestnuts. Nutrition Facts per 1 cup: 511 cal., 25 g total fat (5 g sat. fat), 49 mg chol., 495 mg sodium, 44 g carbo., 3 g fiber, 30 g pro.Daily Values: 10% vit. A, 18% vit. C, 9% calcium, 25% ironExchanges: 2 1/2 Starch, 3 Very Lean Meat, 1/2 Vegetable, 4 Fat Rate it Print Nutrition Facts (per serving) 313 Calories 9g Fat 33g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 313 % Daily Value * Total Fat 9g 12% Saturated Fat 2g 10% Cholesterol 49mg 16% Sodium 490mg 21% Total Carbohydrate 33g 12% Total Sugars 2g Protein 25g Vitamin C 10.6mg 53% Calcium 70.7mg 5% Iron 2.5mg 14% Potassium 416mg 9% Folate, total 72.6mcg Vitamin B-12 0.2mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.