What is chicken with garlic sauce made of?

Boneless chicken, soy sauce, capsicum, red chili sauce, spring onions, vinegar, and plenty of garlic are all you'll need to make this delicious dish. You will never look back after making this simple and tasty chicken dinner for your loved ones in just 30 minutes

Can you cook chicken in a sauce?

In a 9x13-inch baking dish, place the chicken breasts and pour the sauce over them. To coat all sides of the chicken, turn it over in the sauce. Cook for 40 minutes in a preheated oven until the chicken is no longer pink and the juices flow clear.

Can you put sauce on raw chicken?

Yes, you CAN cook chicken in a sauce, and I do it all the time. My family and I have never been sick. Cooking the chicken in a sauce increases the flavor and keeps it juicy.

A slurry is a cornstarch and water mixture that thickens sauces, gravies, soups, and more! Mixing the cornstarch with cool water first helps to dissolve it, preventing lumps from forming in whatever you're thickening!

Delightful Chicken with Garlic Sauce (20-minute recipe)

Description

My quick and delicious Chicken with Garlic Sauce combines tender chunks of wok-fried chicken breast with crisp vegetables in a creamy garlic sauce! All of the ingredients come together to make a delicious, healthful stir-fry that the whole family will enjoy!

Ingredients

Chicken Stir-Fry

1 ½ tablespoon vegetable oil
2 tablespoon garlic (minced)
2 teaspoon ginger (minced – or use ½ teaspoon ginger powder)
½ cup carrot (washed and sliced)
½ cup celery (washed and sliced)
2 cups broccoli florets
1 ½ `cups mushrooms (about 4 ounces, washed and sliced)
1 lb chicken breast (sliced into thin strips)

Garlic Sauce

⅓ cup chicken broth
2 tablespoon soy sauce
1 tablespoon dry sherry (or sake)
½ tablespoon rice vinegar
2 teaspoon sesame oil
1 teaspoon chili paste (Sambal Oelek brand)
1 tablespoon cornstarch
2 tablespoon water (cold, to make slurry)

Instructions

In a small mixing bowl, whisk together the garlic sauce ingredients. Combine the chicken broth, soy sauce, dry sherry, rice vinegar, sesame oil, and chili paste in a large mixing bowl. Remove the item from circulation. Set aside a small basin containing cornstarch and cold water.
Heat vegetable oil in a large skillet or wok over medium-high heat. After that, add the garlic and ginger, followed by the vegetables (broccoli, carrot, and celery). Stir-fry for 3 minutes, or until the vegetables are tender-crisp.
Stir-fry the mushrooms and sliced chicken with the veggies for 1-2 minutes, or until the chicken is totally cooked. Add the garlic sauce and a quick swirl to the slurry before adding it to the stir fry. As the sauce thickens, continue to stir-fry for about 1 minute.
Remove from the heat and serve right away.

Notes

It’s great if you coat the sliced chicken with the sauce (cornstarch slurry and all) after combining it in step 1 and let it marinate for the best flavor.
If you choose with this option, you might want to make a second batch of sauce (rather than use the sauce that had raw chicken in it).

Category: Main
Method: Pan fry
Cuisine: American

Nutrition

Serving Size: 4
Calories: 216kcal
Sugar: 4g
Sodium: 748mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 1g
Carbohydrates: 12g
Fiber: 3g
Protein: 30g
Cholesterol: 73mg

Keywords: Chicken with garlic sauce, Chicken recipe, main dish, Chicken