Recipes for the Cooking Impaired: Garlic Chicken
It's combination dinner and vampire repellent!
I started the rice soaking, and then prepped all the other ingredients while I was waiting. Once the ricer flipped over to the "steam" cycle, I started cooking, and everything was done together. Fast, easy, and delicious. 2 out of 3 kids agree that it's delicious, and it makes the house smell fantastic (for certain values of "fantastic" that include chicken and garlic. Lots of garlic).
Garlic Chicken
For marinade:
1/2 cup water
1 tbsp dry white wine
2 tbsp soy sauce
1 tsp cornstarch
4 skinless, boneless chicken breasts, cut into bite-size chunks
10 green onions, cut into 1-inch pieces
1 1/2 cups fresh sliced mushrooms
1 cup peeled, sliced carrot
2 med zucchini, sliced
3 tbsp bottled, minced garlic (yes, 3 tablespoons)
1/2 cup sliced water chestnuts
2 cups hot cooked rice
Since everyone does rice differently, I'm going to leave the timing of that up to you. Just be warned that once you start actually cooking this, it cooks very fast, in about 10 minutes. So I'd get the rice going first.
Combine the marinade ingredients. Cut up the chicken into bite-size pieces and soak them in the marinade for about 30 minutes. While that's soaking, you can prep the vegetables.
Heat about 2 tbsp of oil in a wok or large pan (I use a high-sided 5 qt saucepan) on the stovetop high. Add the vegetables and garlic and stir-fry for about 2 min or till tender. Be careful not to overcook. Remove them from the pan.
Drain the chicken and save the marinade. Stir fry the chicken for about 3 min or till it's firm and no longer pink. Stir the saved marinade and add it to the pan. Cook it till it's thickened and bubbly, stirring constantly. Add the vegetables and water chestnuts to the pan, and cook about 1 more minute, or till heated.
Serve with rice. I like it with crushed chili pepper on top and a big glass of iced tea.
Serves about 4-5.
I started the rice soaking, and then prepped all the other ingredients while I was waiting. Once the ricer flipped over to the "steam" cycle, I started cooking, and everything was done together. Fast, easy, and delicious. 2 out of 3 kids agree that it's delicious, and it makes the house smell fantastic (for certain values of "fantastic" that include chicken and garlic. Lots of garlic).
Garlic Chicken
For marinade:
1/2 cup water
1 tbsp dry white wine
2 tbsp soy sauce
1 tsp cornstarch
4 skinless, boneless chicken breasts, cut into bite-size chunks
10 green onions, cut into 1-inch pieces
1 1/2 cups fresh sliced mushrooms
1 cup peeled, sliced carrot
2 med zucchini, sliced
3 tbsp bottled, minced garlic (yes, 3 tablespoons)
1/2 cup sliced water chestnuts
2 cups hot cooked rice
Since everyone does rice differently, I'm going to leave the timing of that up to you. Just be warned that once you start actually cooking this, it cooks very fast, in about 10 minutes. So I'd get the rice going first.
Combine the marinade ingredients. Cut up the chicken into bite-size pieces and soak them in the marinade for about 30 minutes. While that's soaking, you can prep the vegetables.
Heat about 2 tbsp of oil in a wok or large pan (I use a high-sided 5 qt saucepan) on the stovetop high. Add the vegetables and garlic and stir-fry for about 2 min or till tender. Be careful not to overcook. Remove them from the pan.
Drain the chicken and save the marinade. Stir fry the chicken for about 3 min or till it's firm and no longer pink. Stir the saved marinade and add it to the pan. Cook it till it's thickened and bubbly, stirring constantly. Add the vegetables and water chestnuts to the pan, and cook about 1 more minute, or till heated.
Serve with rice. I like it with crushed chili pepper on top and a big glass of iced tea.
Serves about 4-5.