Stir Fried Garlic Chicken

    (25)
    45 minutes

    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.


    20 people made this

    Ingredients
    Serves: 4 

    • 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

    Directions
    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Season chicken with salt and black pepper. Toss with flour until coated.
    2. 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.
    3. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
    4. 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.

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    Reviews and Ratings
    Global Ratings:
    (25)

    Reviews in English (19)

    by
    33

    My husband is chinese so we have the Shiao hsing on hand at all times. I add minced garlic at the same time as the whole cloves. I also add chopped zucchini the last 5 minutes or so to have a vegetable in it.  -  01 Oct 2008  (Review from Allrecipes USA and Canada)

    by
    28

    This recipe was very good, but I feel like it was missing something. I added a few small minced shallots, minced some of the garlic and increased the amounts of the soy sauce and sherry a bit. Overall, very good and I will certainly be making again.  -  31 Jul 2007  (Review from Allrecipes USA and Canada)

    by
    18

    This was awesome! My family loved it, and my husband said it was almost as good as when he gets it at our favorite Chinese place!  -  22 Jul 2009  (Review from Allrecipes USA and Canada)

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