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Garlic Chicken
By : Free Press JournalCategory : Chicken, Curries and gravies
Servings : 2
Time Taken : 30-45 mins
Rating :
Method
Cut chicken into 2-inch pieces.
Combine oil and egg white; pour over chicken.
Marinate 30 minutes.
In a wok or nonstick skillet, heat safflower oil.
Add chicken and garlic, and saute 15 minutes, stirring frequently.
Add carrots and bamboo shoots; stir-fry 5 minutes, or until carrots are crisp-tender.
Add water chestnuts; stir-fry 2-3 minutes.
In a saucepan, heat 3/4 cup of stock to boiling.
Add rice vinegar.
Combine remaining 1/4 cup stock with arrowroot and gradually add to boiling broth, stirring constantly 2-3 minutes, or until broth begins to thicken.
Pour over chicken.
Cook 1-2 minutes.
Ingredients:
2 whole chicken breasts, skinned and boned
1 egg white
4 teaspoons safflower oil
1/4 cup chopped garlic
2 carrots, sliced diagonally into thirds
1/2 cup bamboo shoots
1/2 cup water chestnuts
1 cut homemade or canned chicken broth
1 tablespoon rice vinegar
1 tablespoon arrowroot
2 whole chicken breasts, skinned and boned
1 egg white
4 teaspoons safflower oil
1/4 cup chopped garlic
2 carrots, sliced diagonally into thirds
1/2 cup bamboo shoots
1/2 cup water chestnuts
1 cut homemade or canned chicken broth
1 tablespoon rice vinegar
1 tablespoon arrowroot
