"The chicken in this dish is first stir fried with whole garlic cloves, then simmered with Chinese cooking wine and chicken stock until tender." — Steve Bowden
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1 1/2 pounds
skinless, boneless chicken breasts, cut into bite-size pieces
Shao-Hsing cooking wine or dry sherry
light soy sauce
1 1/3 cups
My husband is chinese so we have the Shiao hsing on hand at all times. I add minced garlic at the same time as the whole cloves. I also add chopped zucchini the last 5 minutes or so to have a vegetable in it.
This recipe was very good, but I feel like it was missing something. I added a few small minced shallots, minced some of the garlic and increased the amounts of the soy sauce and sherry a bit. Overall, very good and I will certainly be making again.
This was awesome! My family loved it, and my husband said it was almost as good as when he gets it at our favorite Chinese place!
A+!! This was so yummy and full of flavor. My whole family loved it. I did use white pepper in place of the black pepper. it gave it more of a asian flavor.
It cooked to a beautiful golden brown and the aroma was mouthwatering and if you added corn starch it made a wonderful gravy; however it seemed to lack something in the flavors. I did have to use a dry sherry so I'm will to hedge that might have been it. Ended up having to add tons of salt but that only went so far. It is worth a shot especially if you prefer subtle flavors over bold ones.
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Garlic Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 95
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