No Reviews
You must be logged in to post a review.
Chinese Takeout Garlic Chicken
x
Print Options
Description
Better than Chinese takeout, especially if you use fresh ingredients.
Ingredients
- 2 pounds Boneless, Skinless Chicken Breasts
- 2 whole Egg Whites
- 2 Tablespoons Cornstarch
- 2 Tablespoons Dry White Wine
- 2 Tablespoons Vegetable Oil
- 8 whole Green Onions, Sliced Thinly
- 12 ounces, weight Mushrooms, Sliced
- 2 Tablespoons Ginger Root, Minced
- 12 whole Cloves Garlic, Minced
- 8 ounces, weight Can Water Chestnuts, Drained
- 2 teaspoons Dark Sesame Oil
- Cooked Rice (2-4 Servings Worth)
- _____
- FOR THE SAUCE:
- 5 teaspoons Crushed Chili Paste
- 6 teaspoons Sugar
- 2 teaspoons Cornstarch
- 6 teaspoons Rice Vinegar
- 2 Tablespoons Water
- 6 Tablespoons Dry White Wine
- 6 Tablespoons Soy Sauce
Preparation
Freeze chicken breasts briefly until slightly firm. Slice thinly. In a small bowl, lightly beat egg whites, then mix in 2 Tablespoons of cornstarch and white wine until all cornstarch is dissolved. Add chicken to the bowl and mix to coat all pieces. Let stand at room temperature 15-30 minutes.
To make sauce, combine chili paste, sugar, cornstarch, rice vinegar, water, wine, and soy sauce. Mix well and set aside.
Heat vegetable oil on medium-high in large wok. Add chicken (including egg wash) and stir fry until no longer pink. Remove chicken to a plate.
Add green onions, mushrooms, ginger, garlic, and water chestnuts to wok and stir fry about 1 minute. Return chicken to wok. Stir sauce ingredients and pour over chicken & veggies in wok. Cook 2 minutes, stirring frequently. Reduce heat to low and simmer 15 minutes or until sauce is hot and thickens slightly. Splash with a couple of teaspoons of dark sesame oil before serving. Serve over hot cooked rice.
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Sage Garlic Lamb with Feta Yogurt Sauce
by Molly Mulligan in
Main Courses
by Molly Mulligan in
Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
Prep: Cook:
Serves: 4 Level: Easy
Cabbage Rolls
by Beth Pierce in
Main Courses
by Beth Pierce in
Main Courses
These delicious traditional stuffed Cabbage Rolls are made with ground sausage...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
2 Comments
Leave a Comment
You must be logged in to post a comment.
Heather - Kitchen in the Sticks on 7.25.2010
I’m glad you liked it!
Erica on 6.23.2010
Made this last night along with Shrimp Fried Rice and it was the perfect mix of flavors! Great chicken recipe! Marrying a Rancher who is not a big fan of chicken (if you can imagine) and I got a BIG kiss after this meal! Thanks!