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Garlic Chicken #2

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  • 4 Boneless; skinless chicken breast halves (about 1 lb.)
  • 1 Egg white
  • 1 tb Cornstarch
  • 1 tb Dry white wine or sherry
  • 4 Green onions
  • 1 ts Minced gingerroot
  • 3 ts Minced fresh garlic (about 6 medium cloves)
  • 2 tb Vegetable oil
  • Hot cooked rice
  • 1 ts Crushed chili paste (sambal oelek) or more to taste
  • 2 ts Sugar
  • 1 ts Cornstarch
  • 2 ts Rice vinegar
  • 1 tb Water
  • 2 tb Dry white wine or sherry
  • 2 tb Soy sauce


From: (Thomas P Collins)
Subj: Garlic Chicken Date: 8 Jul 1993 22:26:40 GMT This is my first post to The following recipe is adapted from a recipe in the Columbus Dispatch from a few years ago.
Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove with a slotted spoon. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Serve over rice. Makes 4 servings.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive,