Chicken with Garlic Sauce
A delicious and authentic soups and broths recipe for Chicken with Garlic Sauce, prepared with traditional seasonings and techniques.
Ingredients
- • 1 lb (450 g) chicken breasts or thighs (, sliced against the grain into 1/4” (5-mm) thick pieces)
- • 1 tablespoon Shaoxing wine
- • 1/2 teaspoon salt
- • 1 teaspoon cornflour
- • 1/4 cup chicken broth
- • 2 tablespoons light soy sauce
- • 1 tablespoon dark soy sauce
- • 1 1/2 tablespoons sugar
- • 1/2 tablespoon cornflour
- • 2 tablespoons peanut oil ((or vegetable oil))
- • 4 medium cloves garlic (, minced)
- • 3 spring onions (, sliced into 1” (2.5-cm) long pieces, then the white part halved lengthwise)
- • 1 red pepper (, sliced)
Preparation Steps
Combine chicken, Shaoxing wine, salt, and cornflour in a medium-sized bowl. Gently mix by hand until the chicken is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes.
Combine all the sauce ingredients in a small bowl. Mix well and set aside.
Heat 1 tablespoon of oil in a large frying pan over medium-high heat until hot. Add the chicken. Immediately spread the chicken into a single layer using a spatula, with as little overlap as possible. Sear for 30 seconds or so, until the bottom is lightly browned. Flip the chicken. Cook for 15 to 20 seconds. Stir occasionally, until both sides are browned but still a bit pink inside. Transfer the chicken to a plate and set aside.
Add the remaining 1 tablespoon of oil to the frying pan. Add the garlic. Give it a quick stir until fragrant. Add the spring onions white part and peppers. Stir and cook for 20 seconds.
Stir the sauce mixture until the cornflour is dissolved completely, and pour it into the frying pan. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon, a few seconds. Add back the cooked chicken and the spring onions green part. Quickly stir a few times to coat everything with the sauce. Turn off heat and remove the frying pan from the stove. Immediately transfer everything to a big plate so the ingredients won’t keep cooking in the hot frying pan. Serve hot as a main dish.