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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 1/2 lbs boneless skinless chicken breasts (cut into bite-size pieces) |
1 teaspoon salt |
1/2 teaspoon black pepper |
2 tablespoons all-purpose flour |
2 tablespoons peanut oil |
15 garlic cloves, peeled |
3 tablespoons dry sherry |
2 tablespoons light soy sauce |
1 1/3 cups chicken stock |
Directions:
1. Season chicken with salt and black pepper. Toss with flour until coated.
2. 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.
3. Turn heat to low, and add dry sherry, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.
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