Chinese garlic chicken recipe

Chinese Garlic Chicken recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Chinese garlic chicken recipe is a delicious and flavorful dish that is quick and easy to make. Tender pieces of chicken are stir-fried with aromatic garlic, soy sauce, and a hint of sweetness. The result is a mouthwatering combination of savory and tangy flavors that will satisfy your cravings for Chinese takeout. With just a handful of ingredients, you can recreate this popular dish at home in no time.

Keywords: Chinese, garlic chicken, recipe, stir-fried, flavorful.

Chinese garlic chicken recipe details

Chinese garlic chicken recipe, recipe Rating: 4.6
Number of votes:108

Ingredients

4 boneless, skinless chicken breast halves (about 1 pound)

1 egg white

1 Tablespoon cornstarch

1 Tablespoon dry white wine or sherry

4 green onions

1 teaspoon minced gingerroot

3 teaspoons minced fresh garlic (about 6 medium cloves)

2 Tablespoons vegetable oil

Hot cooked rice

Sauce:

1 teaspoon crushed chili paste (sambal oelek) or more to taste

2 teaspoons sugar

1 teaspoon cornstarch

2 teaspoons rice vinegar

1 Tablespoon water

2 Tablespoons dry white wine or sherry

2 Tablespoons soy sauce

Instructions:

Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 tablespoon cornstarch and 1 tablespoon wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.

Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger, and garlic to wok and stir-fry about 30 seconds until ginger and garlic are fragrant but not brown. Return chicken to wok; re-stir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly, and thickened slightly. Turn off heat and splash with about 1 teaspoon of dark sesame oil. Serve over rice.

Serves: 4