Ingredients:
- 1 pound boneless, skinless chicken breasts
Marinade:
- 1 tablespoon light soy sauce
- 1 tablespoon dry sherry
- 4Garlic clove, finely minced
- 2 green onions, finely chopped on the diagonala few drops sesame oil
- 2 tablespoons light soy sauce
- 1 tablespoon dry sherry
- 1/4 teaspoon chili paste
- Oil for stir frying
Directions:
- Cut the chicken into bite-sized cubes.
- Place in a bowl, mix in the marinade ingredients and marinate for about 30 minutes.
- While the chicken is marinating, prepare the green onions and garlic.
- Combine the sesame oil, light , soy sauce sherry and chili paste in a bowl and set aside.
- Heat wok and add oil. When oil is ready, add the marinated chicken.
- Stir-fry briefly on high heat, then add the garlic and green onion.
- Add the remaining ingredients and combine (total cooking time should be about 5 minutes).
- Serve hot with rice.Cook's
Notes:
I make garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. Sometimes I will even use 500 grams of chicken breasts, adjusting the seasonings slightly and stir-frying the chicken in two batches so as not to overcrowd the wok. I like to serve this dish with Stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish.
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