Garlic Chicken
Ingredients
- 4 each boneless, skinless chicken breast halves (about 1 lb.)
- 1 each egg white
- 1 tbsp cornstarch
- 1 tbsp dry white wine or sherry
- 4 each green onions
- 1 tsp minced gingerroot
- 3 tsp minced fresh garlic (about 6 medium cloves)
- 2 tbsp vegetable oil
- 1 tsp crushed chili paste (sambal oelek) or more to taste
- 2 tsp sugar
- 1 tsp cornstarch
- 2 tsp rice vinegar
- 1 tbsp water
- 2 tbsp dry white wine or sherry
- 2 tbsp soy sauce
Instructions
- 1
Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid.
- 2
Slice crosswise into thin shreds.
- 3
In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved.
- 4
Add chicken and mix well to coat all pieces.
- 5
Let stand at room temperature 30 minutes.
- 6
Meanwhile, slice green onions on the diagonal into very thin slices.
- 7
Mince gingerroot and garlic.
- 8
Combine Sauce ingredients, mixing well.
- 9
Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink.
- 10
Remove chicken with a slotted spoon.
- 11
Add onions, ginger and garlic to wok and stir-fry about 30 seconds, until ginger and garlic are fragrant but not brown.
- 12
Return chicken to wok, restir sauce ingredients and add to wok.
- 13
Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly.
- 14
Turn off heat and splash with about 1 tsp of dark sesame oil.
- 15
Serve over rice.