Easy to make! Meals anyone can make and everyone will love. Set aside while you prepare the rest of the ingredients. If you can’t find fresh bamboo, the canned bamboo shoots in water will do just fine. I just wonder if it is also the usual go to when Chinese vinegar is called for. This dreamy Creamy Garlic Chicken recipe is the height of easy comfort food. Marinate the sliced chicken with salt, cornstarch, and oil. It’s a wonderfully satisfying recipe on its own, but you can certainly add in some other flavors to mix things up! Be careful to not burn the garlic. Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. Secondly, winter bamboo is in season. Feel free to leave a star rating and I’d love to hear from you in the comments below! Stir-fry for 30 seconds, allowing the sauce to thicken. If you’re curious about the rice in the photo, it’s a mixture of white rice and millet, which is a little healthier and tastes great. We recommend that you also try another one of our popular Sichuan or Szechuan dish, Chinese Eggplant with Garlic Sauce! This is about 99 times better. No chili oil, and no Shaoxing wine (I think it would have benefited from the chili oil, but it was great as it was). In China, this dish is almost always made with shredded pork. Stir through parsley. We loved this recipe, minor changes to make it with what I had in the house, but still wonderful. I added thinly sliced onion with the bell pepper, and I had limited mushroom options and went with shiitake. Your yuxiangqiezi looks freat and easy but as i am a late folower, please tell me where to get the garlic sauce recipe. Read our, Heat a large skillet with high sides to a medium-high heat. Season to taste with salt and pepper. The chicken is perfectly tender with golden crispy edges and then there’s the sauce…..! Versatile. And this year, I had time to make it myself. I have my eye on the chicken lo mein next. These simple chicken recipes have only a few ingredients and are sure to please. So in general our recipes do state whether we are using rice vinegar – a white or yellow vinegar, red Zhejiang vinegar or black Zhenjiang vinegar. Mashed potatoes make it super hearty and take on the sauce nicely or go lighter with a salad if you want. Set aside. The internal temp should be 165 degrees. Simmer until reduced by half. hi just recently discovered your site..love the family vibe and all the info about pantry, tradition and family ways. Please try again. Let us know how you like the Chicken Lo Mein. When in doubt, if we don’t specify a color or say rice vinegar, use a lighter rice vinegar. * Percent Daily Values are based on a 2000 calorie diet. Add the bamboo shots, mushrooms, and bell pepper. Bring to a boil. So glad that you enjoyed this recipe, Becky. Flip and sear until brown, another 2-3 minutes. Sear until golden brown, about 3-4 minutes. Your email address will not be published. We are all about Easy Chicken Recipes! “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Judy is the mom of The Woks of Life family. Thank you very much. Now check your email to confirm your subscription. Turn the heat down to medium and add all the peeled garlic cloves. The dish isn’t quite as spicy as it looks, though you can certainly leave out the dried chilies and the chili oil (for a chili oil recipe, check out our Lanzhou Beef Noodle Soup recipe). This sauce is divine! Again, bring the cream and wine up to a boil and then reduce to a simmer. Add the remaining ½ tablespoon butter to the pan. Hi Zaphod, the naming of this classic dish in English is a bit of a misnomer, since garlic is really not the star ingredient. A nice crusty bread to mop up that addictive garlic sauce is never a bad idea! Various online calculators also provide different results, depending on their sources. Required fields are marked *. Add the scallions, give everything a final toss, and serve with rice. Add salt to taste, chili oil (if using), and the cornstarch slurry. We love seeing what you’ve made! We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. How to make this Creamy Garlic Chicken. Succulent pan fried chicken in a rich, garlicky sauce – welcome to garlic heaven! Remove from skillet; Make the garlic sauce: In the same skillet, add more oil/butter and toast the garlic … Bring it up to a boil and then reduce to a simmer. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! A meat thermometer is a great way to check if your chicken is done. Turn up the heat to high and immediately add the chicken. Thanks for this! You need to try it. It’s has a wonderful depth of flavor without being too heavy and the garlic shines through. Once the butter has melted, add the chicken breasts. Once the wine has reduced, pour in the cream. When we visited Chengdu in China’s Sichuan Province two years ago, besides visiting the pandas, we tried many famous native Sichuan dishes. ;-). Chicken is a little more widely used here in the US, and it’s equally delicious. Heat 2 tablespoons of oil in a wok over medium heat. Born in Shanghai, she arrived in the U.S. at age 16. Divide chicken and sauce … the white I never see for sale and the red I just ordered from amz via your site. am deciding to cook this for supper tonight or the Beijing noodles….. Hi Essell, you are right about the different types of vinegar!