Ingredients:
* 1 pound boneless, skinless chicken breasts
* Marinade:
* 1 tablespoon light soy sauce
* 1 tablespoon dry sherry
* Other:
* 4 garlic cloves, finely minced
* 2 green onions, finely chopped on the diagonal
* a few drops sesame oil
* 2 tablespoons light soy sauce
* 1 tablespoon dry sherry
* 1/4 teaspoon chili paste
* Oil for stir-frying
Preparation:
Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 20 - 25 minutes.
While the chicken is marinating, prepare the garlic and green onions. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside.
Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice. Serves 4.
Cook's Notes: I make Garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. I like to serve this dish with stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish.
