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An excellent and authentic tasting Garlic Chicken recipe.
Make and share this Stir-Fried Garlic Chicken recipe from Food.com.
- 1 tablespoon cornstarch
- 1 tablespoon dry white wine
- 2 teaspoons light soy sauce
- 2 teaspoons oyster sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1⁄2 lbs boneless skinless chicken thighs
- 4 teaspoons garlic, finely minced
- 1 tablespoon fresh ginger, finely minced and peeled
- 20 snow pea pods, trimmed
- 1 onion, medium, cut into 1/4 inch slices
- 1 tablespoon hoisin sauce
- 1 tablespoon ketchup
- 1 tablespoon toasted sesame oil
- 1 1⁄2 teaspoons dark soy sauce
- 1⁄2 teaspoon red pepper flakes
- 2⁄3 cup chicken stock
- 3 scallions, sliced lengthwise into thin strips, then cut into 2 inch sections
- 2 tablespoons peanut oil
- In a medium bowl mix together the cornstarch, white wine, soy sauce, oyster sauce, salt, and sugar.
- cut the chicken into 1 1/2 by 1/2 inch pieces.
- toss in the soy sauce mixture.
- cover with plastic wrap and let stand for 20 to 30 minutes.
- On a small plate place the minced garlic and the fresh ginger.
- In a small bowl, thoroughly mix together the hoisin sauce, ketchup, toasted sesame oil, soy sauce, and red pepper flakes.
- Have ready the chicken stock and scallions.
- Heat a wok or large skillet over high heat until hot.
- Add the peanut oil.
- swirl the oil around the pan until very hot but not smoking.
- add the minced garlic and ginger and stir briefly until the garlic is slightly browned.
- add the chicken and quickly stir and flip in the oil to separate the pieces.
- continue to toss and cook for about 3 minutes.
- add the chicken stock and swirl until the stock is heated through.
- add the snow peas and onions, stir once, cover, and cook for 2 minutes.
- Uncover the pan and add the soy sauce mixture.
- stir lightly until all pieces are thoroughly coated.
- sprinkle with the scallions, stir lightly, and remove to a serving dish.
- serve immediately.
I order garlic chicken every time we order Chinese, and last night we were having our first eat-in home-cooked Chinese night. Ididn't have any white whine or oyster sauce on hand, so ommited those. I used julienned shittake mushrooms and carrots in place of the pea pods and a small can of water chestnuts that I mixed into the dish with the onion, and jarred minced garlic. I think I forgot the ketchup...oops! and added 1/2 tsp crushed red pepper flakes. I served it with fried rice, and this was actually better than any order of garlic chicken I can get in my area. Thanks so much for posting!
the tast is fantastic, doulbled the recipe and turned out great will definitely make again