Garlic Chicken

When I was growing up, my mom made this recipe often, and we called it Chinese Chicken, although the 'official' name is Garlic Chicken. I've made it many times on my own, and Bob and I both love it. It has a wonderful, slightly sweet sauce, and it's so healthy. We serve it over white or brown rice. Rice noodles would probably be good too. It's not the most photogenic meal, but if you're looking for a quick, simple weeknight recipe, this is a great one!

Garlic Chicken

Ingredients:

boneless/skinless chicken breasts, cut into bite-sized pieces

broccoli flowerettes

carrots, cut into match-sticks

mushrooms, fresh or canned (I omit)

green onions with some tops, sliced

1 can water chestnut slices

2 Tablespoons chicken bouillon

2 teaspoons chopped or grated garlic

*Notes: Any vegetables can be added to this, such as snow pea pods or bamboo shoots. Amounts of chicken and each vegetable are up to your discretion - for the two of us, I'll use 1-2 chicken breasts, 1-2 carrots, a handful of broccoli flowerettes, and 1 bunch of green onion.

For the marinade:

1 heaping teaspoon cornstarch

2 Tablespoons soy sauce (reduced sodium is fine)

For the sauce:

3 heaping teaspoons honey

2 Tablespoons soy sauce

Directions:

1. Mix together cornstarch and soy sauce in a medium-sized bowl. Add chicken, stir, and set aside to marinate for ~30 minutes.

2. Meanwhile, cut vegetables and dissolve chicken bouillon into 1 cup hot water.

3. Saute chicken in 2 tablespoons oil over medium-high heat. Stir-fry until chicken is white. Add the chicken bouillon water, the carrots, and 2 teaspoons chopped garlic. Cover and cook for about 10 minutes.

4. Uncover and add the rest of the vegetables and a sauce made of 3 heaping teaspoons honey and 2 tablespoons soy sauce. Stir-fry until done. Serve over cooked rice.

Source: My mom!