Garlic Chicken
And I mean GARLIC! Sometimes I just have to brag. This rules. Too easy. TOOOOO EASY! I whipped this up tonight before I packed for my trip. I always pack my bags way too late. This time I’m early. I usually pack them in a rush before the cab gets here. Hopefully, I’ll have it all done tonight. Have fun with this while I’m gone. Sayonucci!
- 2 chicken breasts, cut into chunks
- 6 large garlic cloves, minced
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 5-6 tablespoons olive oil
- 1 tablespoon sesame oil
- ¼ cup flour
- ½ cup water
- ¼ cup white wine
- Salt & freshly ground black pepper
- Dash of crushed red pepper flakes
- Handful of chopped green onions
Toss chicken in flour till each piece is coated well. Flash fry garlic in olive oil over high heat until it’s just turned brown (not burnt), remove. Use a wok or stir fry pan if you have one. In remaining olive oil fry chicken until cooked and a bit crispy. Add red pepper flakes, oyster sauce, wine, sesame vinegar, green onions, soy sauce, salt, pepper, water, and remaining garlic and simmer for 10 minutes, stirring often. Serve over a bed of steamed jasmine rice.
You can take this in a million different directions. Try another vegetable instead of green onions. Like carrots, celery or okra. Maybe baby corn. Try a combination of whatever you can think of. But make it something that will compliment the garlic and the tangy hint of vinegar. Next time I’ll sprinkle freshly chopped flat leaf parsley over the top just before serving. Yankees suck!
It looks AWESOME…I’m making it tonight!!
Loved this!!! Didn’t have rice vinegar or oyster sauce so substituted pomegranate vinegar and fish sauce. Gave it a very interesting kick.