Garlic Chicken Stir Fry

Well, it’s nearly the end of 2015 and I still can’t believe how fast this year has gone by. I feel like I say that every year, but it does seem to be true that the years just go by a little faster every time. Anyway, a few nights ago, hell-bent on cooking something new for dinner, I decided to give a classic recipe (and a personal favorite) a try. It was one of those “oh crap, I don’t have anything in the house to cook” kind of meals, so I had to improvise. I found a leftover veggie tray, some frozen chicken pieces tenders and a leftover bag of Blue Apron jasmine rice. I was SET!

IMG_0639 2IMG_0640IMG_0641

I was pretty surprised how quickly the whole recipe came together, considering I travel at a snail speed when trying out a new meal. I just always worry that I’m going to miss a step or just get overly confident and wreck the whole thing. I actually pulled this recipe from my Better Homes and Garden New Cook Book that my mother-in-law got me for Christmas a few years ago. If you don’t have one of these, I highly recommend investing in one. It has recipes, kitchen and dining tips, including place settings and even basic etiquette! It’s a real treasure trove.

As you can see, I used carrots, broccoli, some of those baby pepper things, sliced yellow onion and snap peas. The best part of the stir fry was actually the snap peas, because they got all of the good marinade down inside of the pods. YUM! Anyway, here is the recipe. Obviously you can use whatever veggies you want, but I’ve found that broccoli and carrots are sort of my staple. Enjoy and happy cooking!

IMG_0642 2

Garlic Chicken Stir-Fry


  • 1 cup water
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons cooking oil
  • 1/2 cup sliced water chestnuts
  • 2  cups hot cooked white, jasmine, or basmati rice


  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.

Recipe credit: BHG