Thai Garlic Chicken
Servings/Yield
4 servings
Rating
Difficulty
Course
Main
Ingredients
- 2 boneless, skinless chicken breasts (about 12oz total)
- ½ cup water
- 2 tablespoons light soy sauce
- ¼ cup dry white wine
- 1 tablespoon corn starch
- 1 tablespoon peanut or olive oil
- 10 cloves minced garlic ( about 1 Tbs.)
- 2 cups fresh mushrooms, sliced
- 1 medium leek or about 6 green onions, thinly sliced
- 4 ounces sliced water chestnuts, drained
- 3 cups torn spinach leaves
- 3 cups of cooked rice
Method
1. Cut the chicken breasts into bite-size pieces. Prepare the sauce by stirring together the water, soy Sauce, cornstarch, and wine. (Substitute chicken stock if you do not Prefer wine). |
2. Heat your wok or large skillet over medium-high. Add the oil. (More oil can be added during cooking if necessary.) Stir-fry the garlic for about 15 seconds and then add the mushrooms and the leek or green onions. Keep stirring for about one minute until they are tender. Remove the vegetables from the wok and add the chicken. Stir-fry the chicken for about two to three minutes or until there is no pink remaining. Move the chicken to the sides of the wok and stir the sauce in the center. Cook just until it bubbles and starts to thicken. Return the vegetables to the wok. Add the water chestnuts and the spinach. Stir everything together for about one minute until coated with sauce. Serve immediately over hot rice. Makes four servings |
