(Stir-fried chicken breasts seasoned with garlic and chile paste.)
Ingredients:
- 1 pound boneless, skinless chicken breasts
Marinade:
- 1 tablespoon light soy sauce
- 1 tablespoon dry sherry
- 4 garlic cloves, 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
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.
Notice: Making Garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. Sometimesl 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.