I do not cook Asian food on any kind of a regular basis. I'm not sure why. We go out for Chinese food about twice a year, and the same is true for Japanese. We never have food from other Asian countries (unless forced to by a Slow Travel Sunday recipe). It isn't that I don't like it, but the stuff I do like is the high caloric/high fat/high salt stuff. If it is going to involve chopping a bunch of veggies, I would rather have a salad and a grilled chicken breast. I think it is sweetish sauces I'm not crazy about. As I was preparing this last night, I was thinking, "Why don't we take all this nice garlic and these veggies and throw them over some pasta with some olive oil? Grill my chicken breast, and we'll have our usual salad night with grilled chicken tomorrow!"
I guess it is my provincial genetic non-ethnic taste buds at work. I won't even eat steamed rice (unless it has butter and parmigiano on it, so what is the point?)
Brad enjoyed this dish! I followed the recipe, cut it in half, but used radicchio instead of cabbage. He had it with some pan-fried Asian noodles. I ate a bowl of fruit.
Eden, it SMELLED great, and I stayed under my calorie budget! Thanks!
Garlic Chicken Stir Fry
2 tablespoons peanut oil
6 cloves garlic, minced
1 teaspoon grated fresh ginger
1 bunch green onions, chopped
1 teaspoon salt
1 pound boneless skinless chicken breasts, cut into strips
2 onions, thinly sliced
1 cup sliced cabbage
1 red bell pepper, thinly sliced
2 cups sugar snap peas
1 cup chicken broth
2 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.