Chinese Garlic Chicken
Makes 4 Servings
Recipe adapted from Blog Chef
1 pound boneless skinless chicken breasts
1 tsp minced garlic
¼ cup soy sauce
¼ cup water
¼ cup honey
4 tsp canola oil, divided
1 tbsp cornstarch
¼ tsp black pepper
¼ tsp crushed red pepper flakes
3 tbsp green onions, diced
2 ½ cups white rice, divided
Optional: 1 cup broccoli florets, fresh or frozen/defrosted
In a bowl combine garlic, soy sauce, water, honey, 2 tsp vegetable oil, cornstarch, black pepper, and crushed red pepper flakes. Mix well. Stir chicken into marinade. Cover and refrigerate for at least 2 hours. Cook rice per microwave instructions. In a large skillet, heat remaining 2 tsp of oil over medium heat. With a slotted spoon remove chicken from marinade and add to the skillet (reserve marinade). Stirfry chicken for 3 minutes. Add green onions (and any other veggies) and stirfry for 2 minutes or until chicken is fully cooked. Add reserved marinade and cook until thickened.
Nutritional Information: 451 calories, 66 carbs, 6 fat grams and 28 protein grams.
Review: Seriously authentic! I'm SO excited. This is what I order at restaurants: "white rice, chicken and brown sauce." I never thought it was made with soy sauce, garlic and honey - go figure! And marinating the chicken overnight in this sauce made it extra tender - I may try this with other Asian-inspired recipes. Me and Austin were both really happy with this dish, didn't change a thing, and are excited about adding more veggies next time - I think broccoli and water chestnuts would be great. Even edamame - it would all taste great!