Thursday, April 21, 2011

Garlic Chicken

I have to admit, I just love making Chinese food. There's a bit of prep work needed up front but the end result is just so delicious! And you can tweak it by adding in your favorite veggies and leaving out any that you don't like. Garlic chicken is another one of my favorites. When my hubby sat down to eat it he said, "Mmmmm!!! How did you learn how to cook this?" My answer? "Your dad of course!" :)

Garlic Chicken
Source: my wonderful father-in-law

Prep Veggies:
Slice 1 zucchini, 1 pkg. fresh mushrooms, and 1 - 2 carrots into long strips. (You can use any of your favorite veggies).

Prep Chicken:
Slice 1 - 2 chicken breasts into thin long strips.
Put in small bowl and add:
1/4 t. salt
1/2 t. sugar
1 egg white
1 1/2 T. cornstarch
1 T. oil
Mix all together.

Prep Thickening Agent:
In small bowl put 2 T. cornstarch and a little bit of water. Stir.

Heat pan on high and add enough oil to generously cover the bottom of the pan. Cook a little bit of the chicken at a time in the hot oil. Remove and put on plate once cooked.

Deep fry veggies next using the same oil. Add carrots first because they take longer to cook than zucchini and mushrooms. Remove veggies from oil and put on another plate.

Add 1 1/2 T. minced garlic to pan (if there's a lot of oil left remove some just leaving a couple of Tablespoons). Saute garlic then add 1/2 inch water to the pan (while on high heat).
5 T. soy sauce
2 T. sugar
2 T. chinkiang vinegar
1/2 t. chili sauce (optional)
1/2 - 1 t. sesame oil

Add thickening agent a little at a time, stirring constantly while on high heat to thicken the sauce.

Add chicken to sauce and stir. Then add cooked veggies. Stir and serve with rice.

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