Chinese Garlic Chicken With Vegetables Recipes

CHINESE CHICKEN AND VEGETABLES

Yet another recipe from my mom. Definitely not the "real deal", but so good! Prep time includes marinating time.

Provided by Kzim4

Categories Chicken Breast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Chinese Chicken and Vegetables image

Steps:

Slice chicken thinly; place into gallon size ziplock bag with soy sauce and garlic.
Shake to coat all chicken.
Let marinate in fridge for at least 30 minutes.
Longer is OK.
Heat oil in wok or large frying pan over medium-high to high heat.
Add chicken and marinade to pan and cook thoroughly.
Combine water, cornstarch, salt and pepper.
Add to chicken.
Bring to boil.
Add vegetables.
Heat through.
Serve over rice.

Ingredients

4 boneless skinless chicken breasts
2 garlic cloves, minced
1/2 cup soy sauce
1 tablespoon vegetable oil
3/4 cup water
2 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups Chinese vegetables (bamboo shoots, water chestnuts, bean sprouts, snow peas are all good)

GARLIC CHICKEN WITH VEGETABLES

Garlic adds a lot of flavor to this dish. The long cooking mellows the garlic out and adds a lot of flavor to the chicken and vegetables. This recipe can be made ahead of time and baked later. I often add additional seasonings like black pepper, onions, etc. depending on my mood.

Provided by Watkinslady30

Categories One Dish Meal

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10

Garlic Chicken With Vegetables image

Steps:

Heat oven to 400°F.
Peel and mince garlic. Chop carrots into 2 inch pieces. Place garlic in a 13 x 9 baking dish.
Pat chicken dry with paper towels. In batches, brown chicken pieces on all sides in olive oil over medium-high heat. Remove pieces as they are browned.
Place browned chicken on top of garlic in baking dish.
Add carrots, potatoes, and lemon to dish. Sprinkle all with salt, thyme, and rosemary. Pour in wine or broth.
Cover with aluminum foil and bake 30 minutes.
Remove foil and baste with pan drippings.
Then cook, uncovered for 30-45 minutes more of until chicken tests done and the vegetables are somewhat browned.
Discard lemon. Place chicken on serving platter.
Separate fat from drippings. Serve remaining drippings with chicken and vegetables.

Nutrition Facts : Calories 863.3, Fat 38.7, SaturatedFat 10, Cholesterol 155.2, Sodium 826.2, Carbohydrate 78.4, Fiber 12.1, Sugar 8, Protein 47.7

Ingredients

1 head garlic, about 10 cloves
3 -3 1/2 lbs chicken pieces
2 tablespoons olive oil
6 large carrots, peeled
8 small potatoes, scrubbed and quartered
1 lemon, quartered
1 teaspoon salt
1 teaspoon rosemary
1 teaspoon thyme
1/2 cup dry white wine or 1/2 cup chicken broth

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