Usually I use a lot of garlic when cooking, because I love the taste of garlic. Fortunately my husband likes too. However, many people do not like garlic, specially because of its intensive smell. It already happened that some colleagues of my husband told him that he had garlic breath (uppss!). Since then, I have to pay attention when I cook during the week to not exaggerate.
I also love garlic because it goes well with so many things like chicken, seafood, meat, etc. If you are a garlic fan like me, you will love this garlic chicken recipe. It combines chicken breasts with lots of garlic and traditional Asian seasonings like gingerroot and soy sauce. It is served with rice, making a great meal.
4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 tablespoon cornstarch
1 tablespoon sherry (or dry white wine)
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 tablespoons vegetable oil
Hot cooked rice
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 tablespoon water
2 tablespoons sherry (or dry white wine)
2 tablespoons soy sauce
1) Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in cornstarch and sherry (or wine), stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.
2) Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine all sauce ingredients, mixing well.
3) Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stir-fry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, re-stir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 teaspoon of dark sesame oil.
Serve over rice.