Garlic Chicken
Prep: 20 minutes
Marinate: 30 minutes
Cook: 6 minutes
1 pounds skinless, boneless chicken breasts
1 cup of water
3 tablespoons of reduced-sodium soysauce
2 tablespoons of chicken broth
1 tablespoon of cornstarch
2 tablespoons of cooking oil
10 green onions, bias-sliced
1 cup of thinly sliced fresh mushrooms
12 cloves of garlic, peeled and thinly sliced
1/2 cup of sliced water chestnuts
Hot cooked Rice
1 - Cut chicken into bite-sized pieces and place in a resealable plastic bag. For marinade, mix water, soy sauce, and broth. Pour marinade over chicken in bag and seal. Marinate in the refrigerator for 30 minutes. Remove chicken; reserve the marinade. Stir cornstarch into marinade; set aside
2 - Heat oil over medium-high heat in a wok. Add green onion, mushrooms, and garlic; cook and stir 1 to 2 minutes or until tender. Remove vegetables from wok. Add chicken to wok; cook and stir 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir marinade mixture; add to center of wok. Cook and stir until thickened and bubbly.
3 - Return cooked vegetables to wok. Add water chestnuts. Cook and stir until combined. Serve with hot cooked rice. Makes 4 servings.
I'm sure you can guess, no mushrooms, water chestnuts, and no chicken broth! I just didn't have any in the fridge! Aside from that pretty normal. I added in our beans and carrots mixture instead. It was GREAT! I loved the taste. I LOVE LOVE LOVE LOVE garlic so this was wonderful! We did all go and brush our teeth before going for a walk!
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