My favorite Chinese Garlic Chicken
(This makes enough for 4-5 adults, we love leftovers but you could easily half the recipe)
2 lbs Boneless Skinless Chicken Breasts
1 egg white
3 tablespoons cornstarch
1 can of sliced water chestnuts
2 small cans of sliced mushrooms
2-3 cups uncooked white or brown rice
Brown Sauce Ingredients
2 cup beef broth
1 cup soy sauce
4 tablespoons cornstarch
4 tablespoons sugar
1/2 teaspoon fresh minced ginger
4 teaspoons minced garlic
Ok so one of the reasons this recipe is so amazing is that it uses a Chinese cooking technique in stir-frying called velveting chicken. Do not skip this part, it is a must.
- Start prep by mincing your garlic and ginger, straining your water chestnuts and mushrooms
- Cook your rice according to directions. (We use a rice cooker, easy peasy)
- Slice your chicken breast into thin strips.
- Place chicken in a large bowl or ziplock baggie add 1 egg white and mix. Add 3 tbs of cornstarch and mix
- Add chicken to a large pot of boiling water for 3-4 minutes to blanch it. Give it a slight stir to break up the sticky chicken pieces.
- Dump chicken into a large colander to strain water
- Add chicken, water chestnuts and mushrooms to a large skillet/wok on low heat
- Make your brown sauce in a med. saucepan by adding broth, soy sauce, sugar, ginger, garlic. Whisk in the cornstarch last. Heat over med-high whisking often. The sauce will get darker and begin to bubble, turn down to med-low for 1-2 minutes.
- Pour sauce over chicken/veggies and heat for 3-4 minutes over med heat to combine flavors
- Serve over rice.
I adapted this garlic chicken recipe from this website http://cookingwithcarrie.blogspot.com/2009/03/chinese-chicken.html