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
- 2 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 :)
