Stir-Fry Garlic Chicken

Makes 2 - 4



Mix together in medium-size bowl:

  1. 1 of 3 Cornstarch, wine , soy sauce, oyster sauce, salt and sugar.
  2. 2 of 3 Cut into 1-1/2 x 1/2-inch pieces (this is more easily done if chicken is partially frozen): 1-1/2 pounds boneless, skinned chicken thighs.
  3. 3 of 3 Toss chicken in soy-sauce mixture. Cover with plastic wrap and let stand for 20 to 30 minutes.

On a small plate:

  1. 1 of 1 Place garlic and ginger.

On another small plate:

  1. 1 of 1 Place snow-pea pods, trimmed and onion, cut into 1/4-inch-thick slices

Mix in small bowl:

  1. 1 of 1 Hoisin sauce, ketchup, sesame oil, soy sauce and crushed red-pepper flakes.

Have ready:

  1. 1 of 3 Chicken broth and green onions, sliced lengthwise into thin strips, then cut into 2-inch section.
  2. 2 of 3 Heat wok or large skillet over high heat. Add peanut oil. Swirl oil in pan until hot but not smoking. Add and stir-fry until very slightly browned minced garlic and ginger. Add and quickly stir to separate pieces and cook about 3 minutes: chicken mixture. Add and swirl until heated though: chicken broth.
  3. 3 of 3 Add snow peas and onions. Stir once, cover and cook for 3 to 4 minutes. Uncover and add, stirring until pieces are coated: soy-sauce mixture. Sprinkle with green onions. Remove to serving dish. Serve immediately. Makes 2 to 4 servings.
Nutrition Information for Stir-Fry Garlic Chicken
Servings Per Recipe: 2
Per Serving: