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| Garlic
Chicken |
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| I have had this
and it is delicious! 4 medium. boneless skinless chicken breast halves (12 ounces) 1/2 cup water 2 Tbsp. soy sauce 1 Tbsp. cornstarch 1 Tbsp. rice wine or dry white wine 1/2 tsp. instant chicken bullion granules 1 Tbsp. cooking oil 10 cloves garlic, minced (1 Tbsp.) 6 ounces fresh mushrooms sliced (about 2 cups) 1 medium. leek, thinly sliced (1/2 cup) or 4 green onions thinly sliced (1/2 cup) 1/2 of an 8-ounce can sliced water chestnuts, drained 3 cups hot cooked rice Rinse chicken and pat dry. Cut into 1/2 inch pieces. For sauce, stir together the water, soy sauce, cornstarch, wine and chicken bouillon granules and set aside. Pour cooking oil into a wok or 10 inch skillet. Add more oil as necessary during cooking. Preheat over medium high heat and stir fry garlic in hot oil for 15 seconds. Add mushrooms and leeks or green onions. Stir fry about 1 minute or till vegetables are tender. Remove the vegetables from the wok and add the chicken to the hot wok. Stir fry for 2 to 3 min. or till no pink remains. Push the chicken from the center of the wok. Stir sauce. Add the sauce to the center of the wok, cook and stir till thickened and bubbly. Return the vegetables to the wok, add water chestnuts, stir all ingredients together to coat with sauce. Cook and stir about 1 min. more or till heated through. Serve immediately over hot cooked rice. Makes 4 servings. Better Homes and Gardens Wok Cuisine, Oriental to American Cook Book |
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