Chicken In Hot Garlic Sauce Food

CHICKEN WITH GARLIC SAUCE

Steps:

• In a large resealable plastic bag, combine 2 tablespoons flour, rosemary, sage, salt and pepper; add chicken. Seal bag and shake to coat. In a large nonstick skillet, brown chicken in 1 tablespoon oil over medium heat for 4 minutes on each side. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 15 minutes., Meanwhile, in the same skillet, saute the garlic, onion and red pepper flakes in remaining oil until onion is tender and garlic begins to brown, about 3 minutes. Stir in wine or broth; bring to a boil. Boil until wine is reduced by half, about 2-3 minutes., Stir in chicken broth; bring to a boil. Boil until broth is reduced by half, about 7-8 minutes. Remove from the heat., Combine butter and remaining flour; whisk into skillet. Return to heat. Bring to a boil; cook and stir for 1-2 minutes or until sauce thickens. Serve warm over chicken breasts. Sprinkle with parsley.

CHINESE GARLIC CHICKEN

Steps:

• Whisk together minced garlic, soy sauce, sesame oil, honey, and cornstarch until smooth.
• Heat vegetable oil in a large skillet or wok over medium high heat. Add chicken and garlic mixture to pan and stir fry, stirring frequently, until chicken is cooked through and sauce has thickened, about 5-7 minutes.
• Garnish with sesame seeds and green onion, if desired.

HOT CHICKEN IN GARLIC SAUCE

Steps:

• Cut the chicken lengthwise into 1/4-inch strips. Set chicken aside.
• Pour oil around the top of a preheated wok or skillet with sloped sides; heat at medium-high (375) for 2 minutes. Add chile pepper pods, and stir-fry 2 to 3 minutes. Remove chile pepper pods from the wok; set aside. Add the reserved chicken, and stir-fry for 7 minutes or until lightly browned. Remove chicken from the wok; drain well, and set aside.
• Add the celery, water chestnuts, broccoli flowerets, carrot, garlic, and gingerroot to the wok, and stir-fry 3 to 5 minutes.
• Add the reserved chile pepper pods, reserved chicken, and green onion to the wok. Combine wine and chili paste (if using); add to the wok and stir-fry until thoroughly heated. Serve over hot cooked rice or pasta.

GARLIC CHICKEN SAUCE

Steps:

• Melt butter in saucepan over medium heat.
• Add garlic and saute until fragrant and slightly brown, but don't let it get overly browned or burnt.
• Add flour and whisk to combine (this makes a roux).
• Cook and whisk the roux for a minute or so. You want it blonde, not brown.
• Mix the bouillon powder, hot water, and milk.
• Pour all at once in a thin stream into the roux, whisking all the while to avoid lumps. Keep whisking! It may look lumpy but if you keep whisking it will smooth out.
• Bring to a bubble, and allow to bubble until thickened.
• Squeeze the wedge of lemon over top (watch for seeds!).
• Taste and adjust seasoning with salt and pepper.

CHICKEN AND PEPPERS IN GARLIC WINE SAUCE

Steps:

• Salt chicken breasts on both sides.
• Pour olive oil into a large, heavy fry pan and place on medium heat. When hot, place chicken breasts in pan and brown on both sides.
• Add garlic to pan and saute with chicken over low heat.
• Cut peppers into large strips and place in pan.
• Pour 12 oz white wine into pan and cook on medium heat until chicken is cooked through. If wine evaporates, add 4 oz more and continue to cook.
• Slice chicken and place on platter with the garlic slices and red pepper. Pour wine sauce over top and serve.

CHICKEN WINGS IN GARLIC SAUCE

Steps:

• Rinse the chicken wings in cold water and pat dry with paper towels. Place flour in a shallow platter and season it by adding paprika, salt and pepper. Toss to incorporate, then dredge the wings in the flour.
• Heat oil in a skillet and brown the chicken wings on all sides. Remove the chicken from the pan and set aside on a platter. Add the pepper flakes, bay leaf, lemons, garlic, oregano, sherry, and chicken broth to the pan.
• Cook for 2 minutes to evaporate the alcohol. Return the chicken to the pan. Cover the pan and simmer for 15 minutes, or braise in a preheated 375 degree oven for 20 minutes.

CHICKEN IN GARLIC SAUCE - POLLO AL AJILLO

Steps:

• Wash the chicken thighs and pat them dry with paper towels. Season the chicken generously with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Add as many of the chicken thighs, skin side down, as will fit without touching.
• Cook until the skin is golden brown, about 10 minutes. Flip the chicken pieces and cook until the other side is golden brown, about 5 minutes more.
• Remove the pan from the heat and spoon off all but about 2 tablespoons of the fat, leaving all the lovely brown bits behind. Return the pan to low heat, stir in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes. Pour in the sherry, increase the heat to medium and bring to a boil. Let it boil a minute or 2, then return the chicken to the pan skin side up. Reduce the heat to low, pour in the chicken stock and bring to a simmer. Cover the pan tightly and cook 20 minutes. Flip the chicken pieces (or rotate them top to bottom if using a smaller pan) and cook until the chicken is very tender, about 20 minutes. Serve hot.
• Note: If you like a mix of white and dark meat, substitute a 4-pound chicken cut into 10 pieces. Let the thighs, drumsticks, and wings cook in the sauce for 15 minutes before adding the browned breast pieces. If you'd like to use all white meat, cut the breasts in half crosswise, brown them as described above, but let the sauce cook down 10 to 15 minutes before adding the chicken breasts.

SPICY CHICKEN & BROCCOLI IN CHILI GARLIC SAUCE (LOW CARB)

Steps:

• In a large skillet, heat oil over medium high then add the broccoli in a single layer. .
• Saute for 3 - 4 minutes without stirring until broccoli gets lightly browned.
• Stir broccoli, add garlic and ginger and saute for another minute or two.
• Stir in chicken. Cover pan and allow to steam for two minutes.
• Remove lid and stir in the Chili Garlic sauce, soy sauce, chicken broth and splenda.
• Stir and simmer until sauce reduces a bit and is not soupy.
• Serve with extra Chili Garlic sauce and soy sauce on the side.

CHICKEN IN HOT GARLIC SAUCE

Steps:

• Cut chicken breasts into even sized pieces.
• Marinate them with the marinade in a bowl.
• Keep aside.
• Heat oil in a wok.
• Add garlic and the chilli paste.
• When the garlic turns golden brown after stir-frying it for a few minutes, add tomato sauce.
• Add capsicums and onion.
• Stir-fry for a minute.
• Add chicken breasts, salt, ajinomoto, sugar and stock.
• Dissolve cornflour in 2 tbsps.
• water.
• Add to the chicken.
• Thicken the sauce, stirring continuously and finish with vinegar.
• Serve hot with boiled rice or noodles.