Garlic Chicken Stir-Fry

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.

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  • Makes: 4 servings
  • Serving Size: 1 cup + 1/2 cup rice
  • Prep: 25 mins
  • Marinate: 30 mins
  • Cook: 6 mins

Garlic Chicken Stir-Fry

Directions

  1. 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.
  2. 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.
  3. 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.

From the Test Kitchen

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% iron

Exchanges: 2 1/2 Starch, 3 Very Lean Meat, 1/2 Vegetable, 4 Fat

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Nutrition Facts (Garlic Chicken Stir-Fry)

  • Per serving:
  • 313 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 49 mg chol. ,
  • 490 mg sodium ,
  • 33 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 25 g pro.

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