Go Back
garlic stir fry

Garlic Chicken Stir Fry

Course Gluten-free, Main Course, Main Dish
Cuisine Chinese


  • 1 pound boneless skinless chicken breasts cut into bite-sized pieces
  • 6 cloves garlic pressed
  • 1 tablespoon ground ginger
  • 1/4 cup Nakano seasoned rice vinegar Red Pepper flavor, divided
  • 1 tablespoon plus 1 teaspoon low sodium soy sauce divided
  • 1/2 cup low sodium chicken broth
  • 4 teaspoons cornstarch mixed with 2 tablespoons water
  • 3 tablespoons olive oil
  • 1 medium onion cut into 1/2-inch wedges
  • 1 pound broccoli or other vegetables, cut into bite-sized pieces


  • In a medium bowl, toss the chicken, garlic, ginger, 2 teaspoons of rice vinegar, and 1 teaspoon soy sauce. Add salt and pepper as desired. Let stand 10-20 minutes.
  • In a small bowl, whisk together the chicken broth, cornstarch and water mixture, remaining rice vinegar, and remaining soy sauce. Set aside.
  • Heat oil in a large skillet over medium-high heat. Add the chicken mixture and sauté for 6 minutes, stirring 2-3 times.
  • Add onion. Stir-fry for one minute. (To stir-fry means that you stir or toss the food constantly while cooking over high heat.)
  • Add the chicken broth mixture and bring the sauce to a boil.
  • Add the broccoli. Stir-fry until broccoli is crisp-tender and the sauce is translucent.
Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!