Garlic Chicken Stir-Fry
|12 ouncesskinless boneless chicken breast; halves|
|3 tablespoonsreduced-sodium soy sauce|
|2 tablespoonsDry white wine|
|2 tablespoonscooking oil|
|10 green onions; bias-sliced into 1-inch pieces|
|1 cupfresh mushrooms; thinly sliced|
|12 clovesgarlic; peeled and finely chopped, or 2 tablespoons bottled minced garli|
|1 cupwater chestnuts; sliced|
|Hot cooked white rice; (optional)|
Garlic Chicken Stir-Fry Preparation
1. Cut chicken into ½-inch pieces. Place chicken in a plastic bag set in a shallow bowl.
2. For marinade, combine water, soy sauce, and white wine; pour marinade over chicken in bag. Marinate in the refrigerator for 30 minutes. Drain chicken, reserving the marinade. Stir cornstarch into the reserved marinade; set aside.
3. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add green onions, mushrooms, and garlic to wok; cook and stir for 1 to 2 minutes or until tender. Remove vegetables from wok. Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from the center of wok. Stir marinade mixture; add to center of wok. Cook and stir until thickened and bubbly.
4. Return cooked vegetables to wok; add water chestnuts. Cook and stir about 1 minute more or until heated through. If desired, serve with hot cooked rice.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Garlic Chicken Stir-Fry Reviews
Do not add 12 cloves of garlic. 2 will do.
4 months, 2 days, 4 hours, 57 minutes ago
[I posted this recipe.]
3 years, 8 months, 3 weeks, 4 days, 12 hours, 25 minutes ago