Chinese Garlic Chicken With Vegetables Recipes

CHINESE GARLIC CHICKEN

Steps:

• Whisk together minced garlic, soy sauce, sesame oil, honey, and cornstarch until smooth.
• Heat vegetable oil in a large skillet or wok over medium high heat. Add chicken and garlic mixture to pan and stir fry, stirring frequently, until chicken is cooked through and sauce has thickened, about 5-7 minutes.
• Garnish with sesame seeds and green onion, if desired.

CHICKEN AND CHINESE VEGETABLE STIR-FRY

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.

GARLIC CHICKEN & CHINESE VEGETABLES

Steps:

• In a small bowl, whisk together soy sauce, honey or brown sugar, vinegar, Sriracha (if using), sesame oil and ginger. In a separate bowl, whisk together the cornstarch and stock until dissolved. Whisk the cornstarch mixture into the soy sauce mixture until combined. Set aside.
• In a large skillet, heat the oil to medium-high. Add the sliced chicken and season with half of the black pepper and cook 2-3 minutes. Once lightly browned, turn each piece using tongs and cook an additional 2-3 minutes or until chicken is firm. Remove from the skillet and set aside.
• Add the vegetables and ¼ cup water to the skillet and place a lid on top. Cook 3-4 minutes, then remove the lid and cook until the water completely evaporates. Stir in the garlic, then season with the remaining black pepper.
• Add the chicken back in, then add the sauce to the skillet and cook, stirring frequently, until sauce has thickened.
• Serve stir fry over cooked rice or quinoa.

GARLIC CHICKEN, VEGETABLE AND RICE SKILLET

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.

GARLIC CHICKEN WITH VEGETABLES

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.