Chicken with Garlic Sauce

Name: Chicken with Garlic Sauce
Yield: Serves 2 as a main dish with rice or 4 as part of a multicourse meal
Cuisine: Chinese
Ingredients: 3 tablespoons water; ¼ teaspoon salt or to taste; 1 tablespoon cornstarch; 1 teaspoon Chinese rice wine or sherry; 3–4 cloves garlic, minced; 3 tablespoons oil; ½ small red bell pepper, deseeded and cut into pieces; ½ small green bell pepper, deseeded and cut into pieces; 1 green onion (scallion), trimmed and cut into 1 in (2.5 cm) lengths; 2 oz (50 g) canned bamboo shoots, rinsed; 2 tablespoons soy sauce; 1 green onion (scallion), trimmed and cut into 1 in (2.5 cm) lengths; 1 tablespoon Chinese black vinegar; ¾ teaspoon dark soy sauce; 1 teaspoon store-bought chili oil or homemade Chili oil; 1 teaspoon store-bought chili oil or homemade Chili oil; 1 heaping teaspoon cornstarch; ½ teaspoon sugar; 8 oz (250 g) skinless, boneless chicken breast or leg meat, cut into bite-sized cubes; 8 oz (250 g) skinless, boneless chicken breast or leg meat, cut into bite-sized cubes; 8 oz (250 g) skinless, boneless chicken breast or leg meat, cut into bite-sized cubes; 1 wood ear mushroom; 1 teaspoon Chinese rice wine or sherry

Preparation info

Serves
2
as a main dish with rice

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

I adore garlic and use it copiously in my Chinese stir-fries. While I can’t deny its medicinal properties, it’s the zealous aroma that matters most to me. Chicken with Garlic Sauce is one such dish where I use lots of garlic in the stir-fry as the different ingredients such as bamboo shoots, wood ear mushrooms, and bell peppers readily soak up the garlicky flavor of the sauce.

On the other hand, the Chinese black vinegar lends the sharp flavor so the end result is a great chi

Ingredients

Asia
China
Main course

Ingredients

Method