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Now In: Recipes → All Countries → Entree → Garlic Chicken

Garlic Chicken
It's easy to make this classic take-out dish at home. Adjust seasonings to suit your taste. Cornstarch dissolved in a liquid is called a "slurry". This is a commonly used thickening method in Chinese cooking.
 
Base SKU: 483
Cuisine: Chinese
Prep Time: 40 Minutes plus 30 Minutes marinating time
Cooking Time: 15 Minutes
Yield: 4 Servings
Source: myEthnicWorld
Ingredients:- Click "View all receipe products" to see all recipe products.

1 Egg white
1 teaspoon(s) Cornstarch
2 tablespoon(s) Cooking rice wine
4 Chicken breast halves, boneless, skinless, lightly thawed; cut crosswise into thin strips
2 tablespoon(s) Vegetable oil
4 Green onions, sliced diagonally into thin strips
1 teaspoon(s) Ginger, minced
1 tablespoon(s) Garlic, minced
to taste Sesame oil
4 cup(s) Rice, cooked, for accompaniment
Sauce:
2 tablespoon(s) Soy sauce
2 teaspoon(s) Rice vinegar

Instructions:
1. Beat egg white in a small bowl. Add cornstarch and cooking wine. Stir until cornstarch is dissolved.
2. Add chicken and coat well. Marinate chicken for 30 minutes.
3. Combine sauce ingredients; mix well.
4. Heat wok, add oil, and stir-fry chicken until cooked through; remove and reserve.
5. Add onions, ginger and garlic to the wok and stir-fry for 30 seconds until ginger and garlic are fragrant but not brown.
6. Return chicken and the sauce to the wok. Toss until mixture is thoroughly combined.
7. Turn off heat and drizzle with sesame oil. Serve with rice.
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