Garlic Chicken Stir Fry

 

This garlic chicken stir fry features chicken and mixed vegetables in a garlic sauce. Make your favorite takeout recipe at home for a healthier, easy, and tasty weeknight dinner!

 

Ingredients:

For the chicken:

10 oz. chicken breast, thinly sliced
A pinch of salt
1 teaspoon cornstarch
1 teaspoon oil

 

For the sauce:

1 tablespoon light soy sauce
1 tablespoon rice vinegar
1 tablespoon Shaoxing wine
1 tablespoon sugar
3/4 cup chicken broth (or water)

 

Additional Ingredients:

2 tablespoons oil
12 dried red chilies
1 teaspoon minced ginger
3 cloves minced garlic
3 Shitake mushroom  or any of your favorite mushroom, thinly sliced
1 cup soaked wood-ear mushrooms, julienned
1/2 green bell pepper, thinly sliced
1 carrot, julienned
2 teaspoons chili oil (optional)
2 tablespoons cornstarch, mixed into a slurry with 2 tablespoons water
1 scallion, sliced on an angle

 

Direction:

Step 1:    Marinate the sliced chicken with salt, cornstarch, and oil. Set aside while you prepare the rest of the ingredients. Before you start cooking, mix together the ingredients for the sauce in a small bowl. Set aside.

        

 

Step 2:    Heat 2 tablespoons of oil in a wok   Turn up the heat to high and immediately add the chicken. Stir-fry until the chicken is opaque.  Push chicken to the side of the wok.  Turn to  medium heat. Add the dried chilies, ginger, and garlic, and cook for a minute.  Add the shitake mushrooms, wood ear mushrooms, carrot and bell pepper. Cook for another 2 minutes.  Add the prepared sauce, and give everything a stir. Bring to a boil.

            

 

Step 3:    Add salt to taste, chili oil (if using), and the cornstarch slurry. Stir-fry for 30 seconds, allowing the sauce to thicken. Add the scallions, give everything a final toss, and serve with rice.