Stir Fried Garlic Chicken
1 / 1
20 people made this
This is a great way to prepare chicken in a Chinese style. The slow simmering in rice wine and chicken stock makes it extra tender with a good garlicky flavour. Serve with rice.
750g skinless, boneless chicken breasts, cut into bite-size pieces
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons plain flour
2 tablespoons peanut oil
15 cloves garlic, peeled
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons light soy sauce
1 1/3 cups (335ml) chicken stock
- Season chicken with salt and black pepper. Toss with flour until coated.
- Heat peanut oil in a wok or large fry pan over high heat until it begins to smoke. Add chicken and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes.
- Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
- Turn heat to low, and add rice wine or sherry, soy sauce and chicken stock. Cover and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.
Write a review
Click on stars to rate