Chicken In Hot Garlic Sauce Recipes

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.

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.

CHICKEN WITH GARLIC SAUCE

Steps:

• Separate garlic cloves and peel. Pat chicken pieces dry and season with salt and pepper.
• In a 12-inch flameproof casserole or heavy skillet with a lid heat oil over moderately high heat until hot but not smoking and brown chicken in batches, without crowding, transferring to a bowl. Pour off fat from casserole or skillet. In casserole or skillet arrange chicken, skin sides up, in one layer. Add Cognac and heat over moderately low heat until warm. Carefully ignite Cognac and heat, shaking casserole or skillet occasionally, until flames have subsided.
• Add stock, garlic, and rosemary. Squeeze juice from lemon half, discarding any seeds, into chicken mixture and add lemon half. Simmer mixture, covered, 25 minutes, or until breast pieces are just cooked through. Transfer breast pieces with tongs to a deep platter and keep warm, covered. Simmer remaining chicken, covered, 5 to 10 minutes more, or until tender and cooked through, and transfer with tongs to platter.
• Remove lemon half, squeezing any liquid into casserole or skillet, and discard lemon and rosemary. In a blender purée cooking liquid with garlic (use caution when blending hot liquids) and pour through a sieve into casserole or skillet. Boil liquid until reduced to about 1 cup and stir in cream and salt and pepper to taste. Return chicken to casserole or skillet and simmer until heated through, about 3 minutes.
• Transfer chicken to platter and pour sauce over it.

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.