Asian Garlic Chicken
A bit of chili paste gives this dish extra bite. If you enjoy spicy food, you can increase the heat by adding more if desired.
Serves: 4Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy
- 1 egg white
- 1 tsp. Asian sesame oil
- 1⁄2 tsp. salt
- 1 Tbsp. plus 1 tsp. cornstarch, divided
- 1 lb. boneless, skinless chicken breasts, cut into 1⁄4-inch slices
- 1⁄4 cup chicken broth
- 1 Tbsp. dark soy sauce
- 2 tsp. brown sugar
- 4 tsp. water
- 2 cups peanut oil
- 4 garlic cloves, peeled and crushed
- 1⁄4 tsp. chili paste
- 2 cups hot cooked rice
- In a large bowl, combine egg white, sesame oil, salt, and 1 tablespoon cornstarch. Add chicken cubes and marinate in the refrigerator for 30 minutes.
- Combine chicken broth, dark soy sauce, and brown sugar. Set aside. In a small bowl, dissolve remaining cornstarch into water. Set aside.
- Heat a wok or medium skillet over medium-high heat and add oil. When oil is hot, add chicken. Stir-fry chicken pieces until they turn golden (about 2 minutes), using a spatula to separate the pieces. Remove from the wok and drain in a colander or on paper towels.
- Remove all but 1 tablespoon oil from the wok or skillet. Heat oil over medium-high heat. When oil is hot, add garlic, and chili paste. Add chicken and toss to combine. Serve hot with rice.