Instructions

1. 1. Gather all ingredients: 2 tablespoons of peanut oil, 6 cloves of minced garlic, 1 teaspoon of grated fresh ginger, 1 bunch of chopped green onions, 1 teaspoon of salt, 1 pound of boneless skinless chicken breasts (cut into strips), 2 thinly sliced onions, 1 cup of sliced cabbage, 1 thinly sliced red bell pepper, 2 cups of sugar snap peas, 1 cup of chicken broth, 2 tablespoons of soy sauce, 2 tablespoons of white sugar, and 2 tablespoons of cornstarch.
2. 2. Heat 2 tablespoons of peanut oil in a wok or large skillet over medium-high heat. Wait until the oil begins to smoke.
3. 3. Once the oil is hot, quickly stir in 2 cloves of minced garlic, 1 teaspoon of grated ginger, chopped green onions, and 1 teaspoon of salt. Stir-fry this mixture for about 2 minutes until the onions become translucent.
4. 4. Add the strips of chicken to the wok and stir continuously until the chicken is opaque, which should take about 3 minutes.
5. 5. After the chicken has cooked through, add the remaining 4 cloves of minced garlic to the wok and stir well to incorporate.
6. 6. Next, add the thinly sliced onions, sliced cabbage, bell pepper, and sugar snap peas to the wok. Pour in 1/2 cup of chicken broth, cover the wok with a lid, and let the vegetables steam for about 5 minutes.
7. 7. While the vegetables are steaming, in a small bowl, mix together the remaining 1/2 cup of chicken broth, 2 tablespoons of soy sauce, 2 tablespoons of white sugar, and 2 tablespoons of cornstarch. Stir until the cornstarch is dissolved.
8. 8. After 5 minutes, uncover the wok and pour the sauce mixture over the chicken and vegetables. Stir everything together until the chicken and vegetables are well coated with the sauce.
9. 9. Continue to cook for an additional 2-3 minutes until the sauce thickens.
10. 10. Serve the stir fry immediately, over hot rice if desired.