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21 March, 2013

Garlic Chicken Stir-Fry

Posted in : All, Dinner, Lunch on by : hdcook

Garlic Chicken Stir-Fry 1

This weeks dinner was all about revamping some of my favorite Chinese take out meals and making them more healthier with no deep frying opting for stir-frying instead. My Garlic Chicken stir-fry is all white meat and a bit spicy with snow peas, bamboo shoots and baby bella mushrooms. How this recipe came to me, I was trying to replicate the garlic chicken I had at Fortune Cookie in Fountain Valley, its has become me and my baby’s favorite Chinese restaurants because its all about healthy Chinese food, all organic meats and vegetables, all white meat, their Orange Chicken is so good and well everything in the menu is good lol, though I haven’t had everything in the menu yet but I am always trying to get something new when I go  eat at Fortune Cookie anyways their garlic chicken was simply one of the best garlic chicken I’ve had and this is my version of trying to remake my garlic chicken experience and I must say I came pretty close, my baby even said so.

Garlic Chicken Stir-Fry

Garlic Chicken Stir-Fry

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 3

Ingredients

  • 1 Pound of Boneless,Skinless Chicken Breast Cut into Chunks
  • 1/2 Cup of Honey
  • 5 Tablespoons of Soy Sauce
  • 1 Tablespoons of Grated Ginger
  • 5 Large Garlic Clove Mince
  • 1/4-1/8 Teaspoons of Red Chilli Flakes
  • Ground Black Pepper to taste
  • 2 Tablespoons of Rice Vinegar
  • 2 Tablespoons of Cornstarch Divided
  • 2 Tablespoons of Water Divided
  • 8 oz of Baby Bell mushrooms Slice
  • 8 oz of Bamboo Shoots in water, drained
  • Handful of Snow Peas
  • few drops of sesame oil

Instructions

  1. Marinate the chicken chunks with 3 Tablespoons of Soy sauce and 2 Tablespoons of rice vinegar in a bowl or in a ziplock bag for 4-5 hours. Drain the marinade and set chicken aside. In a bowl combine honey, soy sauce, ginger, garlic, red chilli flakes, rice vinegar and sesame oil, ground pepper and mix well till they are combine. Transfer to a small sauce pan and cook on a low heat till the sauce bubbles on the side, mix 1 tablespoon of water and cornstarch in a bowl and add into the garlic sauce and stir and cook till the sauce has thicken and the garlic is some what soft.Set aside. Heat a wok or a medium-large saute pan with 1 tablespoon of vegetable or canola oil, when the oil is smoking add the chicken and cook stirring occasionally, when the chicken is almost cook through ( about 2-3 minutes) add in the mushrooms, bamboo shoots, and snow peas and continue to cook til the chicken is cook through. add the garlic sauce over the chicken and stir till all the chicken and vegetable is coated with the garlic sauce. Mix the remaining 1 tablespoon of cornstarch and water in a bowl and add it to the garlic chicken, stirring and cooking for a minute or 2 till the sauce is bubbling and slightly reduce. Serve hot with jasmine rice.Enjoy
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