Chinese Garlic Chicken
This is Cookbook Week* here at For the Love of Cooking. The reason for doing a cookbook week is that I have received 5 different cookbooks in the past two weeks–how sweet is that? I love being a food blogger! I really wanted to cook a recipe from each book before I pack them away for the big move to our new house. I tried to pick recipes with ingredients I already have on hand because I need to clean out the cupboards for the move too, you know, less to pack.
The first cookbook that I am cooking from is VERY special. It’s called Dinner with Warriors. A collection of favorite recipes and inspirational stories from heroes who were injured or fell during the war on terror. Basically, this book took 1 year to compile, and it features 70 heroes and about 120 recipes. Each is a favorite of the injured or fallen soldier, and tells a little information about each soldier. It’s filled with a range of simple recipes to more advanced recipes, most of which are comforting and delicious. Proceeds from this book are donated to several charities, including Homes for Our Troops, Children of Fallen Soldiers Relief Fund, The Wounded Warrior Project, and more.
I chose the Chinese garlic chicken recipe because it looked flavorful and delicious, and I had all the ingredients I needed on hand. This recipe was a favorite of CW2 Mark William Evans, Jr., who lost his life flying a Blackhawk Helicopter. Thank you, Mr. Evans, for protecting our country and for helping to keep us safe–this recipe is dedicated to you and your family.
Chinese Garlic Chicken
Ingredients:
- 1 lb boneless, skinless chicken breasts, chopped into bite-sized cubes
- 3 tbsp soy sauce (divided)
- 1 tbsp dry sherry
- 4 cloves of garlic, finely minced
- A few drops of toasted sesame oil
- ÂĽ tsp sriracha paste
- 2 green onions, finely chopped
- 1 tbsp peanut oil
How to Make Chinese Garlic Chicken:
Chop up the chicken into bite-sized chunks. Place in a bowl, mix with 1 tablespoon of soy sauce and 1 tablespoon of dry sherry, and mix until evenly coated. Refrigerate to marinate for 20-25 minutes.
While the chicken is marinating, prepare the garlic and green onions. Combine the sesame oil, 2 tablespoons of soy sauce, and chili paste in a bowl. Set aside.
Heat a wok or large cast-iron skillet and add peanut oil.
When the oil is hot, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion.
Add the soy sauce mixture and stir until the chicken is coated evenly.
Total cooking time should be about 5 minutes.
Serve and enjoy.
Equipment
Ingredients
- 1 lb. boneless, skinless chicken breasts, chopped into bite-sized cubes
- 3 tbsp soy sauce divided
- 1 tbsp dry sherry
- 4 cloves of garlic finely minced
- A few drops of toasted sesame oil
- ÂĽ tsp sriracha paste
- 2 green onions finely choppe
Instructions
- Chop up the chicken into bite-sized chunks. Place in a bowl, mix with 1 tablespoon of soy sauce and 1 tablespoon of dry sherry, and mix until evenly coated. Refrigerate to marinate for 20-25 minutes.
- While the chicken is marinating, prepare the garlic and green onions. Combine the sesame oil, 2 tablespoons of soy sauce, and chili paste in a bowl. Set aside.
- Heat a wok or large cast-iron skillet and add peanut oil.
- When the oil is hot, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion.
- Add the soy sauce mixture and stir until the chicken is coated evenly.
- Total cooking time should be about 5 minutes.
- Serve and enjoy.
*Cookbook Week: I was recently sent 5 wonderful cookbooks (food blogger perks), so I decided to do a recipe from each book this week – October 10-14, 2011 – (First recipe), (Second recipe), (Third recipe), (Fourth recipe). (Fifth recipe).
  ÂGIVEAWAY **GIVEAWAY CLOSED – WINNER CHOSEN**:
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It looks exceptionally good, Pam. I like the lighting in the first photo. Was it shot with the light over Chad's right shoulder and slightly raised? I ask because I like how it emphasized the top of the bowl but left the lower parts in the shadows, cool effect.
Thank you Mr. Evans for keeping our country safe and thanks to his family.
Wow, delicious thanks. I made it without the sherry, but still, great recipe, thanks very much!