| | Garlic Chicken 1 pound of boneless, skinless chicken breasts Marinade:
1 tablespoon of light soy sauce
1 tablespoon of dry sherry
4 garlic clove, finely minced
2 green onions, finely chopped on the diagonal
a few drops of sesame oil
2 tablespoons of light soy sauce
1 tablespoon of dry sherry
1/4 teaspoon of chili paste
Oil for stir-frying |
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Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 30 minutes. While the chicken is marinating, prepare the green onions and garlic. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside. Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice. I like to serve this dish with Stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish.
Per Serving 693 Calories; 62g Fat (79.6% calories from fat); 28g Protein; 8g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 1350mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 11 1/2 Fat. |
