GARLIC CHICKEN & CHINESE VEGETABLES
Easy garlic chicken sauteed with Chinese vegetables in an delicious homemade stir fry sauce.
Provided by Julie Andrews
Categories Entree
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together soy sauce, honey or brown sugar, vinegar, Sriracha (if using), sesame oil and ginger. In a separate bowl, whisk together the cornstarch and stock until dissolved. Whisk the cornstarch mixture into the soy sauce mixture until combined. Set aside.
- In a large skillet, heat the oil to medium-high. Add the sliced chicken and season with half of the black pepper and cook 2-3 minutes. Once lightly browned, turn each piece using tongs and cook an additional 2-3 minutes or until chicken is firm. Remove from the skillet and set aside.
- Add the vegetables and ¼ cup water to the skillet and place a lid on top. Cook 3-4 minutes, then remove the lid and cook until the water completely evaporates. Stir in the garlic, then season with the remaining black pepper.
- Add the chicken back in, then add the sauce to the skillet and cook, stirring frequently, until sauce has thickened.
- Serve stir fry over cooked rice or quinoa.
Nutrition Facts : ServingSize 1/6 of recipe, Calories 329 calories, Sugar 8g, Sodium 539mg, Fat 6g, SaturatedFat 1g, UnsaturatedFat 5g, TransFat 0g, Carbohydrate 38g, Fiber 4g, Protein 31g, Cholesterol 57mg
CHINESE GARLIC CHICKEN
We've got another Chinese takeout fakeout for you. Our take on Chinese Garlic Chicken will be ready in less time than order and delivery takes at your favorite restaurant. Listen to our editor-in-chief, Christine Pittman, explain briefly about how to make this tasty Chinese Garlic Chicken recipe, with some great tips along the way, by clicking the play button below: [sc name="chinesegarlicchickenrotd-2"][/sc]
Provided by Emily Dingmann
Categories Entrée
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 363 calories, Sugar 8.7 g, Sodium 930.4 mg, Fat 9.9 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 39.9 g, Fiber 0.5 g, Protein 27.2 g, Cholesterol 82.7 mg
CHINESE GARLIC CHICKEN
This Chinese Garlic Chicken is quick and easy with tender chicken breast smothered in thick glossy salty and sweet garlic sauce. It's a healthier version of a dish many know and love.
Provided by Kim
Categories Dinner
Time 15m
Number Of Ingredients 13
Steps:
- Make Sauce: Add all the sauce ingredients to a large jug and whisk together, then set aside.
- Heat a non stick wok on high heat, and add chicken pieces, cooking through, and turning occasionally.
- Add vegetables into the wok and cook for 2 minutes, adding 2 tablespoons of tap water to stop them burning.
- Give the sauce another whisk and pour into wok, over chicken and vegetables . The sauce will thicken quickly on the heat as you stir it through (about a minute or so). As soon as its thickened, remove from heat
- Serve with steamed jasmine rice and crispy fried shallots sprinkled on top.
Nutrition Facts : Calories 258 kcal, Fat 11 g, SaturatedFat 3 g, Carbohydrate 9 g, Protein 32 g, Sugar 1 g, Fiber 2 g, ServingSize 1 serving
CHINESE GARLIC CHICKEN
The chicken in this dish is first stir fried with whole garlic cloves, then simmered with Chinese cooking wine and chicken stock until tender.
Provided by Steve Bowden
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Season chicken with salt and black pepper. Toss with flour until coated.
- Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
- Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 7.8 g, Cholesterol 88.2 mg, Fat 10.5 g, Fiber 0.5 g, Protein 34.9 g, SaturatedFat 2.2 g, Sodium 1406.2 mg, Sugar 0.4 g
CHINESE CHICKEN AND VEGETABLES
Yet another recipe from my mom. Definitely not the "real deal", but so good! Prep time includes marinating time.
Provided by Kzim4
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Slice chicken thinly; place into gallon size ziplock bag with soy sauce and garlic.
- Shake to coat all chicken.
- Let marinate in fridge for at least 30 minutes.
- Longer is OK.
- Heat oil in wok or large frying pan over medium-high to high heat.
- Add chicken and marinade to pan and cook thoroughly.
- Combine water, cornstarch, salt and pepper.
- Add to chicken.
- Bring to boil.
- Add vegetables.
- Heat through.
- Serve over rice.
GARLIC CHICKEN WITH VEGETABLES
Garlic adds a lot of flavor to this dish. The long cooking mellows the garlic out and adds a lot of flavor to the chicken and vegetables. This recipe can be made ahead of time and baked later. I often add additional seasonings like black pepper, onions, etc. depending on my mood.
Provided by Watkinslady30
Categories One Dish Meal
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Peel and mince garlic. Chop carrots into 2 inch pieces. Place garlic in a 13 x 9 baking dish.
- Pat chicken dry with paper towels. In batches, brown chicken pieces on all sides in olive oil over medium-high heat. Remove pieces as they are browned.
- Place browned chicken on top of garlic in baking dish.
- Add carrots, potatoes, and lemon to dish. Sprinkle all with salt, thyme, and rosemary. Pour in wine or broth.
- Cover with aluminum foil and bake 30 minutes.
- Remove foil and baste with pan drippings.
- Then cook, uncovered for 30-45 minutes more of until chicken tests done and the vegetables are somewhat browned.
- Discard lemon. Place chicken on serving platter.
- Separate fat from drippings. Serve remaining drippings with chicken and vegetables.
Nutrition Facts : Calories 863.3, Fat 38.7, SaturatedFat 10, Cholesterol 155.2, Sodium 826.2, Carbohydrate 78.4, Fiber 12.1, Sugar 8, Protein 47.7
CHICKEN AND CHINESE VEGETABLE STIR-FRY
This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.
Provided by Laura
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
- Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 16.8 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 500.1 mg, Sugar 4 g
CHINESE GARLIC CHICKEN WITH VEGETABLES
This dish is fantastic. I make this dish quite often. I think it is better than take out Chinese. My family is adding this to one of their favorites. I hope you all enjoy it as much as we do
Provided by Nor Mac
Categories Chicken
Time 35m
Number Of Ingredients 14
Steps:
- 1. Take out all ingredients. Measure half of water and mix with 2 tablespoons of corn starch. Set aside. Cut chicken in to strips about 3/4 inch wide by 2-3 inches in length.
- 2. In a bowl mix the chicken with the soy sauce. I use my hands to combine well. Add 2 tablespoons of corn starch ,and the black pepper. Mix well and set aside. Chop the garlic and onion bulbs in a food processor together,or chop with knife. set aside
- 3. Heat 1/2 of oil on high heat in a large wok or large non stick fry pan. When nice and hot add the chicken soy mixture to pan. Fry until almost done. Add onion and garlic and stir fry for about 2 minutes. Remove chicken to plate.
- 4. Add the rest of the oil to pan. Add the Vegetables to oil,and stir fry for about a minute.Add 2-3 tablespoons of water Add the Hoisin sauce and fry. Cover with lid. Cook and uncover stirring until softened a bit and cooked.
- 5. Add in the chicken,and Corn starch water mixture, and stir fry for 1 minute. Serve alone or over cooked rice.
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