A savory and garlicky chicken comes home to roost

By Jim Bailey

Simple. Simple. Simple. Yankee Chef logo
Don’t be dismayed at the ingredient list. You should already have the items in stock. And despite the number of ingredients, the preparation is oh so simple.

Savory Chinese Garlic Chicken

You don’t have to stick with the vegetables listed. Add some sliced water chestnuts, bamboo shoots, cauliflower, green beans or anything your heart desires.

For the sauce:

2 teaspoons cornstarch, divided
2 teaspoons apple cider vinegar
1 tablespoon brown sugar
2 tablespoons chicken broth
1 tablespoon soy sauce
2 teaspoons tomato paste
1/2 teaspoon cayenne pepper

For the chicken:

1 egg, beaten
2 tablespoon chicken broth
1/2 teaspoon dried ginger
4 chicken breast halves, diced into 1/4-inch pieces
3 tablespoons vegetable oil

1 small onion
1 small green bell pepper
3 teaspoons minced garlic in oil
3 cups broccoli florets, frozen or fresh
1/2 carrot

Garlic chicken is a versatile recipe.

Garlic chicken is a versatile recipe.

Mix all the sauce ingredients, except 1 teaspoon cornstarch, together and set aside. Beat remainder teaspoon of cornstarch with egg, chicken broth and dried ginger. Add the chicken pieces and mix well so all chicken is coated. Place in refrigerator for 15 minutes.
Meanwhile, peel and dice the onion to your desired size. Halve and seed the green pepper. Dice the pepper accordingly. Peel and slice, or chop the carrot thinly or small dice. Thaw broccoli if using frozen.

Heat vegetable oil in a large skillet or wok over high heat until the oil is shimmering and very hot. Add the chicken pieces with liquid and stir-fry until nicely browned and cooked through, about 2 to 4 minutes. Add the pepper, garlic, broccoli, onions, carrots, continuing to cook and stir-fry until vegetables are crisp tender, about 3 to 4 minutes. Add the sauce, bring to a boil and continue to stir and cook until sauce has thickened, about 1 to 2 minutes. Serve as is or over rice.

Makes about 4 servings.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

Print Friendly, PDF & Email

Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

RSSComments (0)

Trackback URL

Comments are closed.