Maybe you’ve already guessed my little secret, what with all the Asian inspired dishes on my blog, but I capital “L” Love Chinese take out (and Chinese food in general). That said, there’s nothing quite like homemade, no matter what kind of food you’re making. Feeling bored with plain old chicken dishes, I decided to try my hand at making my own version of chicken with garlic sauce…
The result?
Not to toot my own little horn, but it was super yummy. Plus, I couldn’t believe how quickly and easily it came together!
It was pretty darn close to the chicken with garlic sauce you get out. It’s got just the right amount of that smooth, roasted garlic flavor, but it won’t leave you smelling of garlic if you’re planning on making it for friends or your special someone on your next date night. Impress everyone with your kitchen wizardry – they’ll never have to know you whipped it together in less than 45 minutes!
Here’s what you’ll need to make your quick and easy chicken with garlic sauce tonight:
Ingredients
- 1.5 lbs. boneless skinless breast or tenders
- 3 TBSP white wine
- 3 TBSP corn starch
- 1 tsp ground mustard
- 2 TBSP ground ginger
- 1/2 TBSP five spice
- 3 cloves garlic, minced
- 2 TBSP vinegar
- 1 TBSP sriracha
- 1/3 cup liquid aminos (or soy sauce)
- 1/4 cup water
- 3 TBSP brown sugar, packed
- 1/4 tsp red pepper flakes
- 1/2 TBSP garlic powder
- 4 green onions, cut into half inch slices
- 1 cup shredded carrots
- 1/2 green pepper, cut into half inch bites
- 1 can water chestnuts, drained
Instructions
- Get your sauce ready by mixing all ingredients together in a bowl, then add to a skillet and bring to a slow boil on medium heat.
- Once the sauce is bubbling all over remove it back to the bowl you mixed it in and let it thicken.
- Add oil to skillet and keep on medium heat.
- Cut veggies up and set aside on a plate.
- Cut chicken into 1/4 slices (or to your preference) and place in bowl with white wine.
- Coat chicken with corn starch.
- Toss chicken into skillet with hot oil and cook in batches. (Takes about 2 mins per side.) Remove to a paper towel lined plate.
- Add veggies and extra oil (if needed) to same skillet and cook until desired doneness. (I cooked mine on medium-high heat for 8 minutes, stirring, then added a few tablespoons of water to steam them for 2 minutes.)
- Add sauce to skillet with veggies, coating everything evenly, then toss in chicken and stir for an additional minute.
- Serve over white rice and enjoy!
