Garlic Chicken

I have made this for over 20 years. My favorite...and many friends, too. Leftovers are nearly as good.

Chicken Coating

1 chicken breast
1/4 tsp dried ginger (or few shreds of fresh ginger)
1 TBL white wine
1 tsp cornstarch
1 tsp baking soda
1 tsp rice vinegar

Directions

Cut chicken into 1 inch cubes. Mix other ingredients in nonreactive bowl. Add chicken cubes, cover, and marinate for 1 hour in refrigerator.

Sauce

1/4 cup lite soy sauce
3 TBL sugar
1/4 cup dry white wine (chardonnay)
1 TBL cornstarch
1 TBL hoisin sauce
1 scallion, chopped
1/3 cup water
1 garlic clove, minced
few drops sesame oil

Directions

To make sauce, mix ingredients in nonreactive bowl. Stir occasionally because the cornstarch tends to collect at the bottom of the bowl.

Vegetables et al

1 red pepper, chopped
2 celery stalks, chopped
1 can sliced water chestnuts (chopped in half)
1 scallion, chopped
2 garlic cloves, chopped
1/2 cup dry roasted peanuts
peanut oil

Directions

Bring chicken mixture to room temperature then drain off excess juices. Pour 1/2 cup peanut oil in skillet (or wok) and heat on medium heat until a wisp of smoke is seen. Cook chicken until light brown (about 1 minute) then flip over and cook another minute. Put chicken aside (I scoop chicken into a strainer) and drain all but 2 TBL of oil from skillet.
Put garlic in oil and take out when fragrant (about 10 seconds). Put garlic in sauce. Stir sauce. Stir-fry pepper, celery, water chestnuts, and scallion 1 minute. Add peanuts and chicken. Stir-fry 1 minute. Add sauce and continually stir until thickened. Serve immediately.

Doug's Notes

I prefer a skillet over a wok because it heats more evenly and it is one less piece of equipment I need :)

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