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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/2 cups - Water
  • 2 tablespoons - Soy Sauce
  • 1 tablespoons - Dry White Table Wine
  • 1 teaspoons - Cornstarch
  • 1 1/2 pounds - Skinless, boneless Chicken Breasts
  • 1 tablespoons - Vegetable Oil
  • 1 1/4 cups - Green Onions
  • 1 cups - Mushrooms
  • 2 tablespoons - Garlic clove
  • 2 cups - Cooked Brown Rice
  • Directions:

    Marinade: stir together the water, soy sauce, white wine, and cornstarch. Rinse chicken and pat dry; cut into 1/2 inch pieces. Add chicken to marinade; stir to coat. Let stand at room temperature for 30 minutes.

    Drain chicken, reserving marinade. Preheat a wok or large skillet over high heat; add oil (add more oil as necessary during cooking). Stir fry green onions, mushrooms, and garlic for 1-2 minutes or until tender. Remove from wok or skillet. Stir fry chicken in wok or skillet for 2-3 minutes or until no longer pink. Push chicken from center of the wok or skillet. Stir reserved marinade and add to center of wok or skillet. Cook and stir until thickened and bubbly. Add stir-fried vegetables. Cook and stir about 1 minute or until heated through. Serve with hot cooked rice or rice sticks.

    Brief Description

    Stir-fry chicken with mushrooms and garlic served over brown rice.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 25 min


    Melanie Carr

    Posted By:


    Posted On:

    March 8, 2012

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