I need a recipe for garlic chicken with rice. You know like what you get a good Chinese restaurant.?

Chinese Garlic Chicken











4 boneless, skinless chicken breast halves (about 1 lb.)


1 egg white


1 Tablespoon cornstarch


1 Tablespoon dry white wine or sherry


4 green onions


1 teaspoon minced gingerroot


3 teaspoons minced fresh garlic (about 6 medium cloves)


2 Tablespoons vegetable oil


Hot cooked rice





SAUCE


1 teaspoon crushed chili paste (sambal oelek) or more to taste


2 teaspoons sugar


1 teaspoon cornstarch


2 teaspoons rice vinegar


1 Tablespoon water


2 Tablespoons dry white wine or sherry


2 Tablespoons soy sauce





Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 tablespoon cornstach and 1 tablespoon wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.





Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink.





Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stir-fry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 teaspoon of dark sesame oil. Serve over rice.I need a recipe for garlic chicken with rice. You know like what you get a good Chinese restaurant.?
http://www.cooks.com/rec/view/0,1942,148鈥?/a>





hope it helps.I need a recipe for garlic chicken with rice. You know like what you get a good Chinese restaurant.?
You get a some chicken breast or thigh, which ever one you like better and you cut it up into small pieces. In a wok or pan, you heat some oil and garlic and stir that around for a while. Then you stir in the chicken pieces and stir fry it with the garlic. Add some salt and some soy sauce if you like. Cook rice in a rice cooker or get minute rice and there you go!
3 ounces uncooked chicken breasts, cut into 1 inch chunks


2 teaspoons reduced-calorie margarine


1 clove garlic, minced


1/2 cup frozen peas, thawed


2 teaspoons lemon juice


2 tablespoons white wine


parsley, minced


1/2 cup brown rice, cooked





1 servings Change size or US/metric


Change to: servings US Metric





20 minutes 10 mins prep





Melt the butter in a skillet and saute the garlic in it.


Add the chicken and all the other ingredients (except the rice,) cover and cook until done, about 5-10 minutes.


Serve on a 1/2 cup of cooked brown rice
Panda Express Orange Chicken





2 lbs boneless chicken pieces, skinned


1 egg


1 1/2 tsp salt


white pepper


oil (for frying)


1/2 cup plus 1 Tbsp cornstarch


1/4 cup flour


1 Tbsp minced ginger root


1 tsp minced garlic


dash crushed hot red chiles


1/4 cup chopped green onions


1 Tbsp rice wine


1/4 cup water


1/2 to 1 tsp sesame oil





ORANGE SAUCE FOR STIR FRY:


2 tsp Minced zest and


1/4 cup Juice from


1 large Orange


1/2 tsp Sugar


2 Tbsp Chicken stock


1 Tbsp Light soy sauce





Combine all ingredients in small bowl and set aside.


Cut chicken pieces in 2'; squares and place in large bowl. Stir in egg,


salt, pepper, and 1 Tbsp oil and mix well. Stir cornstarch and flour


together. Add chicken pieces, stirring to coat.


Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces,


a small batch at time, and fry 3 to 4 minutes or until golden and crisp.


(Do not overcook or chicken will be tough.) Remove chicken from oil with


slotted spoon and drain on paper towels. Set aside.


Clean wok and heat 15 seconds over high heat. Add 1 Tbsp oil. Add ginger


and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles


and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce


and bring to boil. Add cooked chicken, stirring until well mixed.


Stir water into remaining 1 Tbsp cornstarch until smooth.


Add to chicken and heat until sauce is thick. Stir in 1 tsp sesame oil.





Serve at once.


Makes 6 servings.
I made up this recipe the other night when I wanted something easy and savory. I based it on my mother's old standby baked chicken and rice, but made it a lighter version by using broth in place of the cream soup and spicing it up with some garlic and ginger. Depending on your taste, you may want to add more garlic and ginger. You could probably throw in some vegetables (like broccoli) and make it a true one-dish meal





2 split chicken breasts


1/2 cup brown rice


1 cup mushroom broth


1/2 cup minced onions


2 cloves garlic, minced (more if you like things garlicky)


1 tablespoon minced fresh ginger


2 teaspoons vegetable oil


salt and pepper








Preheat oven to 350.


Saute onions, garlic and ginger in the vegetable oil over medium high heat until the onion is translucent.


Add uncooked rice and saute until you can smell toasted rice.


Add the rice mixture and the broth to a baking dish sprayed with nonstick spray.


Add salt and pepper to taste.


Place the chicken on top of the rice (if you remove the skin from the chicken breasts, place them meat side down).


Cover the dish and bake for 1 hour and 15 minutes, or until the rice is cooked.


If you leave the skin on the chicken, remove the dish cover for the last 15-20 minutes.