Hot Chicken in Garlic Sauce |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a very spicy chicken stir-fry, with a wonderfully tastey garlic overlay! With broccoli and carrots, it is very colorful and tastey. It is good served over rice or pasta. Ingredients:
3 lbs chicken breasts, skinned and boned |
1/4 cup vegetable oil, divided |
7 dried red chili peppers, pods (i find them in the ethnic aisle with the mexican foods, sometimes with asian foods) |
3 stalks celery, thinly sliced on the diagonal |
1 (8 ounce) can sliced water chestnuts, drained |
1/2 cup fresh broccoli florets, separated into small pieces |
1/2 cup carrot, sliced diagonally |
5 garlic cloves, thinly sliced |
1 teaspoon gingerroot, peeled and minced |
1 green onion, cut into 1 inch pieces |
3/4 cup rice wine |
1/4 cup chili paste (optional) |
Directions:
1. Cut the chicken lengthwise into 1/4-inch strips. Set chicken aside.
2. Pour oil around the top of a preheated wok or skillet with sloped sides; heat at medium-high (375) for 2 minutes. Add chile pepper pods, and stir-fry 2 to 3 minutes. Remove chile pepper pods from the wok; set aside. Add the reserved chicken, and stir-fry for 7 minutes or until lightly browned. Remove chicken from the wok; drain well, and set aside.
3. Add the celery, water chestnuts, broccoli flowerets, carrot, garlic, and gingerroot to the wok, and stir-fry 3 to 5 minutes.
4. Add the reserved chile pepper pods, reserved chicken, and green onion to the wok. Combine wine and chili paste (if using); add to the wok and stir-fry until thoroughly heated. Serve over hot cooked rice or pasta.
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