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Garlic Chicken Stir Fry


  • 2 tablespoons Pompeian OlivExtra California Select Safflower/Olive Oil blend
  • 8 cloves garlic minced & divided
  • 1 teaspoon fresh grated ginger
  • 1 bunch of green onions diced
  • 1 teaspoon of salt
  • 1 pound of chicken breasts thinly sliced into strips
  • 1 large sweet onion thinly sliced
  • 1 cup sliced cabbage
  • 1 bell pepper thinly sliced
  • 1 cup sugar snap peas
  • 1 cup chicken broth divided
  • 3 tablespoons soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons cornstarch


  • Heat the Pompeian Safflower/Olive Oil blend on medium high heat in a large skillet or wok. When it's gleaming hot, add 3 cloves of minced garlic, the fresh grated ginger, diced green onions, & the salt. Cook for about 2 minutes. Stir in the remaining minced garlic, chicken, sweet onion, cabbage, bell pepper, & sugar snap peas. Add in 1/2 cup of chicken broth, reduce the heat to medium, & cover. Cook for about 3-5 minutes.
  • Meanwhile, whisk together the remaining chicken broth, soy sauce, sugar, & cornstarch. Uncover your pan, & mix the seasoned cornstarch slurry in. Cook on medium heat, uncovered for about 2 minutes or until the mixture is thickened.
  • Serve over rice or noodles if you desire.