Asian Garlic Chicken Recipes

Steps:

• Season chicken with salt and black pepper. Toss with flour until coated.
• Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
• Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.

Steps:

• To Marinate: Arrange chicken pieces in a 9x13 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.

Steps:

• Whisk vinegar, chicken broth, garlic, soy sauce and pepper in small bowl to blend.
• Season chicken breast halves on both sides with seasoning mix.
• Heat oil in heavy large skillet over medium-high heat.
• Add chicken to skillet and saute until golden, about 4 minutes per side.
• Pour vinegar mixture over chicken.
• Add bay leaves.
• Reduce heat to low, cover skillet and simmer until chicken is just cooked through, about 10 minutes.
• Using tongs, transfer chicken to plate.
• Boil pan juices 2 minutes.
• Season to taste with salt.
• Spoon over chicken, discarding bay leaves.
• Serve with rice.

Steps:

• Whisk vinegar, chicken broth, garlic, soy sauce and pepper in small bowl to blend. Season chicken breast halves on both sides with seasoning mix. Heat oil in heavy large skillet over medium-high heat. Add chicken and sautéuntil golden, about 4 minutes per side. Pour vinegar mixture over chicken. Add bay leaves. Reduce heat to low, cover skillet and simmer until chicken is just cooked through, about 10 minutes. Using tongs, transfer chicken to plate. Boil pan juices 2 minutes. Season to taste with salt. Spoon over chicken, discarding bay leaves. Serve with rice.

Steps:

• RINSE chicken; pat dry. Combine all remaining ingredients in large resealable food storage bag; add chicken. Seal. Refrigerate 4 hours or overnight, turning once or twice.
• HEAT oven to 350 degrees F. Pour 1/2 cup marinade into 13 x 9 x 2-inch glass baking dish. Add chicken. Discard remaining marinade.
• BAKE 35 to 45 minutes or until chicken is no longer pink in center and reaches internal temperature of 165 degrees F.

Steps:

• Heat oil in large, heavy skillet and brown chicken well on all sides, adding garlic and peppers toward the end.
• Add remaining ingredients and cook over medium-high heat until chicken is done and sauce has been reduced somewhat. This will not take long, less than 10 minutes.
• If you are cooking both white and dark meat, remove white meat first, so it does not dry out.
• Watch very carefully so the sauce does not burn or boil away. There should be a quantity of sauce left to serve with the chicken, and the chicken should appear slightly glazed.
• Serve with Chinese noodles, pasta, or rice.