Thai-Garlic Chicken

A while ago, while searching out recipes, I stumbled across a video cook on You Tube. He has a great series of videos called Cooking With Kai. I've made his Mongolian Beef several times (it's very good), last night we had his Kung Pao Chicken (another winner), and here's the Thai Garlic Chicken I made last week. You can check out all of Kai's recipes by visiting his You Tube profile, great stuff there!

Note: The key to stir fry cooking is to have all ingredients measured out and sitting close by BEFORE you begin. Stir frying is a fast process and you don't have time to cut things up as you go.

Thai-Garlic Chicken

Serves 2-3

(I double everything in this recipe and it feeds a family of 6. However, please note that my nine year old rarely eats anything and my eleven year old eats a small portion, so maybe realistically it serves 4-5.)

1 lb boneless chicken, cut into bite size pieces

cooking oil

6-8 garlic cloves, minced

1 tsp cornstarch

2 tbsp soy sauce

1 tbsp cooking wine

1/2 cup chicken stock

1 tbsp sugar (optional)

1 carrot, sliced thin (can substitute water chestnuts, I did both)

4 green onions, cut into 1" pieces

1 cup straw mushrooms (hubby hates mushrooms so I substituted broccoli)

Set wok to medium heat and add 1 tbsp. cooking oil. Add garlic, stir fry 15-20 seconds.

Add vegetables, stir fry for 1 minute. Remove vegetable to a platter and wipe out wok.

Set wok to medium heat again and add 1 tbsp. cooking oil. Add chicken, stir fry 3-5 minutes until chicken is no longer pink.

When chicken is done, do not remove it from pan, push it all off to one side of the wok. On the other side of the wok, add chicken stock, cornstarch, soy sauce, and cooking wine. Stir until sauce thickens, a few minutes. Add chicken into sauce and stir to combine. Add vegetables and stir fry everything for a few minutes until combined well.

Serve over white rice.