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Ingredients:
1 pound boneless, skinless chicken breasts
Marinade:
1 tablespoon light
soy sauce
1 tablespoon dry sherry
4
garlic clove,
finely minced
2 green onions, finely chopped on the diagonal
a few drops sesame oil
2 tablespoons light
soy sauce
1 tablespoon dry sherry
1/4 teaspoon chili paste
Oil for
stir-frying
Directions:
Cut the chicken into bite-sized cubes. Place
in a bowl, mix in the marinade ingredients and
marinate for about 30 minutes. While the
chicken is marinating, prepare the green onions and
garlic.
Combine the sesame oil, light
soy sauce, sherry and
chili paste in a bowl and set aside.
Heat wok and add oil. When oil is ready, add
the marinated chicken. Stir-fry briefly on
high heat, then add the
garlic
and green onion. Add the remaining ingredients
and combine (total cooking time should be about 5
minutes). Serve hot with rice.
Cook's Notes: I make
Garlic
Chicken at home as a main dish, so the ratio of meat
is higher than many Chinese recipes. Sometimes
I will even use 500 grams of chicken breasts,
adjusting the seasonings slightly and stir-frying
the chicken in two batches so as not to overcrowd
the wok. I like to serve this dish with
Stir-fried baby corn and rice, and perhaps a bit of
green onion and fresh tomatoes for garnish.
Per Serving
(excluding unknown items):
693 Calories; 62g Fat (79.6% calories from fat); 28g
Protein; 8g Carbohydrate; 1g Dietary Fiber; 69mg
Cholesterol; 1350mg Sodium. Exchanges: 0
Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 11 1/2
Fat.
More delicious Chinese recipes can be found in ChineseFoodDIY's Chinese cookbook
"Real & Healthy
Chinese Cooking". |
