Garlic Chicken Recipe

I usually use a lot of garlic in the kitchen because I love the taste of garlic. Luckily my husband likes. However, many people do not like garlic, in particular because of its strong smell. It 'happened that some colleagues of my husband told him that the garlic breath (uppss! Had). Since then I have to be careful when I cook during the week so do not overdo it.

I also love garlic, because it goes well with many things such as chicken, fish, meat, etc. If you are aGarlic fan like me, I love this recipe for garlic chicken. It combines chicken breast with lots of garlic and traditional Asian spices such as ginger and soy sauce. And 'served with rice, like a good meal.

Ingredients:

4 boneless, skinless chicken breast halves (about 1 pound)
1 egg white
1 tablespoon cornstarch
1 tablespoon sherry (or dry white wine)
4 green onions
1 teaspoon chopped ginger root
3 teaspoons minced garlic (about 6Medium cloves)
2 tablespoons vegetable oil
Hot cooked rice

Sauce

1 teaspoon crushed chili paste (Sambal Oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 tablespoon water
2 tablespoons sherry (or dry white wine)
2 tablespoons soy sauce

Directions:

1) Place chicken breasts in the freezer for 1-2 hours or until very firm but not frozen. Slice crosswise into thin strips. In a small bowl, lightlyBeat egg, then stir in cornstarch and sherry (or wine) cornstarch mixing until it dissolved. Add the chicken and stir well to coat all pieces. Let stand at room temperature for 30 minutes.
2) Meanwhile, cut green onions into very thin diagonal slices. Ginger and garlic finely. Mix all the ingredients for the sauce, mix well.
3) Heat wok or frying pan add oil and stir fry chicken until no longer pink. Remove the chicken Remove with a slotted spoon. Onions, ginger and garlic and wokSauté about 30 seconds, until ginger and garlic are fragrant but not brown. Stir chicken back to wok, re-sauce ingredients and add a wok. Cook, stirring constantly until the mixture is well combined, hot and savory and a bit 'thicker. Turn off the heat and sprinkle with about 1 teaspoon dark sesame oil.

Serve over rice.

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