Chicken with Garlic Sauce
Don't mistake this Chicken with Garlic Sauce dish with what’s on your Chinese takeout menu. This chicken and garlic sauce is 99 times better - Trust me!
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 10 oz. chicken breast ((280g; thinly sliced))
- A pinch of salt
- 1 teaspoon cornstarch
- 1 teaspoon oil
- 1 tablespoon light soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 3/4 cup chicken broth ((or water))
- 2 tablespoons oil
- 12 dried red chilies
- 1 teaspoon ginger ((minced))
- 3 cloves garlic ((minced))
- 1 small winter bamboo shoot ((outer husk peeled, thinly sliced, and then julienned))
- 1 cup reconstituted dried wood-ear mushrooms ((julienned))
- 1/2 red bell pepper ((thinly sliced))
- ¼ teaspoon salt
- 2 teaspoons chili oil ((optional))
- 2 tablespoons cornstarch ((mixed into a slurry with 2 tablespoons water))
- 1 scallion ((sliced on an angle))
Instructions
- 1
Marinate the sliced chicken with salt, cornstarch, and oil. Set aside while you prepare the rest of the ingredients.
- 2
Before you start cooking, mix together the ingredients for the sauce in a small bowl. Set aside.
- 3
Heat 2 tablespoons of oil in a wok over medium heat. Add the dried chilies, ginger, and garlic, and cook for a minute. Turn up the heat to high and immediately add the chicken. Stir-fry until the chicken is opaque.
- 4
Add the bamboo shots, mushrooms, and bell pepper. Cook for another 2 minutes. Add the prepared sauce, and give everything a stir. Bring to a boil. Add salt to taste, chili oil (if using), and the cornstarch slurry. Stir-fry for 30 seconds, allowing the sauce to thicken. Add the scallions, give everything a final toss, and serve with rice.