CHINESE GARLIC CHICKEN WITH VEGETABLES
This dish is fantastic. I make this dish quite often. I think it is better than take out Chinese. My family is adding this to one of their favorites. I hope you all enjoy it as much as we do
Provided by Nor Mac
Categories Chicken
Time 35m
Number Of Ingredients 14
Steps:
- 1. Take out all ingredients. Measure half of water and mix with 2 tablespoons of corn starch. Set aside. Cut chicken in to strips about 3/4 inch wide by 2-3 inches in length.
- 2. In a bowl mix the chicken with the soy sauce. I use my hands to combine well. Add 2 tablespoons of corn starch ,and the black pepper. Mix well and set aside. Chop the garlic and onion bulbs in a food processor together,or chop with knife. set aside
- 3. Heat 1/2 of oil on high heat in a large wok or large non stick fry pan. When nice and hot add the chicken soy mixture to pan. Fry until almost done. Add onion and garlic and stir fry for about 2 minutes. Remove chicken to plate.
- 4. Add the rest of the oil to pan. Add the Vegetables to oil,and stir fry for about a minute.Add 2-3 tablespoons of water Add the Hoisin sauce and fry. Cover with lid. Cook and uncover stirring until softened a bit and cooked.
- 5. Add in the chicken,and Corn starch water mixture, and stir fry for 1 minute. Serve alone or over cooked rice.
GARLIC CHICKEN & BROCCOLI
This simple riff on Chinese chicken proves you can savor the takeout taste you crave while still eating right. -Connie Krupp, Racine, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a 4- or 5-qt. slow cooker, combine chicken, broccoli, carrots, water chestnuts and garlic. In a large bowl, mix next 7 ingredients; pour over chicken mixture. Cook, covered, on low until chicken and broccoli are tender, 3-4 hours., Remove chicken and vegetables; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add broth or water if necessary.
Nutrition Facts : Calories 241 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 798mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN AND CHINESE VEGETABLE STIR-FRY
This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.
Provided by Laura
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
- Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 16.8 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 500.1 mg, Sugar 4 g
GARLIC CHICKEN WITH VEGETABLES
Garlic adds a lot of flavor to this dish. The long cooking mellows the garlic out and adds a lot of flavor to the chicken and vegetables. This recipe can be made ahead of time and baked later. I often add additional seasonings like black pepper, onions, etc. depending on my mood.
Provided by Watkinslady30
Categories One Dish Meal
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Peel and mince garlic. Chop carrots into 2 inch pieces. Place garlic in a 13 x 9 baking dish.
- Pat chicken dry with paper towels. In batches, brown chicken pieces on all sides in olive oil over medium-high heat. Remove pieces as they are browned.
- Place browned chicken on top of garlic in baking dish.
- Add carrots, potatoes, and lemon to dish. Sprinkle all with salt, thyme, and rosemary. Pour in wine or broth.
- Cover with aluminum foil and bake 30 minutes.
- Remove foil and baste with pan drippings.
- Then cook, uncovered for 30-45 minutes more of until chicken tests done and the vegetables are somewhat browned.
- Discard lemon. Place chicken on serving platter.
- Separate fat from drippings. Serve remaining drippings with chicken and vegetables.
Nutrition Facts : Calories 863.3, Fat 38.7, SaturatedFat 10, Cholesterol 155.2, Sodium 826.2, Carbohydrate 78.4, Fiber 12.1, Sugar 8, Protein 47.7
GARLIC CHICKEN, VEGETABLE AND RICE SKILLET
You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables. Getting dinner on the table couldn't be easier . . . and it tastes great too.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
- Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
- Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.
CHINESE GARLIC CHICKEN
The chicken in this dish is first stir fried with whole garlic cloves, then simmered with Chinese cooking wine and chicken stock until tender.
Provided by Steve Bowden
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Season chicken with salt and black pepper. Toss with flour until coated.
- Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
- Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 7.8 g, Cholesterol 88.2 mg, Fat 10.5 g, Fiber 0.5 g, Protein 34.9 g, SaturatedFat 2.2 g, Sodium 1406.2 mg, Sugar 0.4 g
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