Chicken In Hot Garlic Sauce Recipes

CHICKEN WITH GARLIC SAUCE

Steps:

• In a large resealable plastic bag, combine 2 tablespoons flour, rosemary, sage, salt and pepper; add chicken. Seal bag and shake to coat. In a large nonstick skillet, brown chicken in 1 tablespoon oil over medium heat for 4 minutes on each side. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 15 minutes., Meanwhile, in the same skillet, saute the garlic, onion and red pepper flakes in remaining oil until onion is tender and garlic begins to brown, about 3 minutes. Stir in wine or broth; bring to a boil. Boil until wine is reduced by half, about 2-3 minutes., Stir in chicken broth; bring to a boil. Boil until broth is reduced by half, about 7-8 minutes. Remove from the heat., Combine butter and remaining flour; whisk into skillet. Return to heat. Bring to a boil; cook and stir for 1-2 minutes or until sauce thickens. Serve warm over chicken breasts. Sprinkle with parsley.

CHICKEN IN HOT GARLIC SAUCE

Steps:

• Cut chicken breasts into even sized pieces.
• Marinate them with the marinade in a bowl.
• Keep aside.
• Heat oil in a wok.
• Add garlic and the chilli paste.
• When the garlic turns golden brown after stir-frying it for a few minutes, add tomato sauce.
• Add capsicums and onion.
• Stir-fry for a minute.
• Add chicken breasts, salt, ajinomoto, sugar and stock.
• Dissolve cornflour in 2 tbsps.
• water.
• Add to the chicken.
• Thicken the sauce, stirring continuously and finish with vinegar.
• Serve hot with boiled rice or noodles.

HOT CHICKEN IN GARLIC SAUCE

Steps:

• Cut the chicken lengthwise into 1/4-inch strips. Set chicken aside.
• Pour oil around the top of a preheated wok or skillet with sloped sides; heat at medium-high (375) for 2 minutes. Add chile pepper pods, and stir-fry 2 to 3 minutes. Remove chile pepper pods from the wok; set aside. Add the reserved chicken, and stir-fry for 7 minutes or until lightly browned. Remove chicken from the wok; drain well, and set aside.
• Add the celery, water chestnuts, broccoli flowerets, carrot, garlic, and gingerroot to the wok, and stir-fry 3 to 5 minutes.
• Add the reserved chile pepper pods, reserved chicken, and green onion to the wok. Combine wine and chili paste (if using); add to the wok and stir-fry until thoroughly heated. Serve over hot cooked rice or pasta.

GARLIC CHICKEN SAUCE

Steps:

• Melt butter in saucepan over medium heat.
• Add garlic and saute until fragrant and slightly brown, but don't let it get overly browned or burnt.
• Add flour and whisk to combine (this makes a roux).
• Cook and whisk the roux for a minute or so. You want it blonde, not brown.
• Mix the bouillon powder, hot water, and milk.
• Pour all at once in a thin stream into the roux, whisking all the while to avoid lumps. Keep whisking! It may look lumpy but if you keep whisking it will smooth out.
• Bring to a bubble, and allow to bubble until thickened.
• Squeeze the wedge of lemon over top (watch for seeds!).
• Taste and adjust seasoning with salt and pepper.