Shreddedchickenwithgarlicsauce Recipes

SHREDDED CHICKEN WITH GARLIC SAUCE

Shredded Chicken With Garlic Sauce image

The quintessential fabulous chinese chicken with garlic sauce, in china called chicken with fish sauce bc they use it on fish so often from barbara fisher.

Provided by MarraMamba

Categories Poultry

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 19

Ingredients

1 lb boneless skinless chicken breast, cut into 1/2 inch long thin strips
2 tablespoons shaoxing wine or 2 tablespoons dry sherry
2 teaspoons cornstarch
1 tablespoon fresh ground black pepper
2 tablespoons rice vinegar
2 tablespoons black vinegar
2 tablespoons dark soy sauce
1 tablespoon shaoxing wine
2 tablespoons sugar
2 teaspoons garlic and red chile paste
1/4 teaspoon sesame oil
1 head garlic, minced
2 tablespoons minced fresh ginger
1 bunch scallion, white and light green parts, minced
8 fresh water chestnuts, peeled and thinly sliced
1 piece black cloud ear mushrooms, soaked and drained (optional)
1 bunch scallion, dark green parts, thinly sliced
2 teaspoons cornstarch, dissolved into 2 tsp. water
3 tablespoons peanut oil (or canola oil)

Steps:

Marinate chicken with wine, cornstarch and black pepper while cutting vegetables. Mix together sauce ingredients: vinegars, soy sauce, wine, sugar, chili garlic paste and sesame oil. Set aside.
Slice water chestnuts into shreds, about three pieces per slice. Trim any woody parts from the fungus and discard. Roll up fungus into a cigar shape and thinly slice crosswise to make thin ribbon-like shreds.
Heat wok on high heat until it is about to start smoking, add oil and heat until it shimmers, then stir fry garlic, ginger and white part of scallion together for thirty seconds. Add drained chicken, and pat into a layer on the bottom of the wok. Allow chicken to brown lightly by sitting undisturbed on the wok for 45-60 seconds. Stir and fry until chicken is nearly done.
Add water chestnuts, fungus and sauce ingredients. Bring sauce to a boil. Add cornstarch and water, boil until thickened and glossy. Remove from heat and garnish with green scallion tops.

STIR-FRY CHICKEN WITH GARLIC SAUCE

Stir-Fry Chicken With Garlic Sauce image

Make and share this Stir-Fry Chicken With Garlic Sauce recipe from Food.com.

Provided by CoffeeMom

Categories Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 large garlic cloves, minced
1/4 cup soy sauce
1/4 cup water
1/4 cup honey
2 tablespoons vegetable oil, divided
1 tablespoon cornstarch
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes (or to taste)
1 lb boneless skinless chicken breast, cut into strips
1/4 cup green onion, chopped

Steps:

Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and black/red pepper. Stir chicken into marinade and mix to coat.
Cover and refrigerate at least 2 hours, stirring once to twice.
In large skillet, heat remaining oil.
Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade; continue to cook and stir about 30 seconds until thickened.
Remove to platter. Garnish with green onion. Serve with snow peas, if desired.

EASY SHREDDED CHICKEN

Easy Shredded Chicken image

The easiest way to make a batch of slow cooker chicken. Works well for any recipe that requires cooked shredded chicken. We love to eat it on sandwiches with BBQ sauce. Use the chicken right away in your favorite recipes. Or, allow chicken to cool and portion into zip-top bags and freeze for up to 2 months.

Provided by Mindy Vogl

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 3h5m

Yield 12

Number Of Ingredients 3

Ingredients

3 pounds skinless, boneless chicken breast halves
1 cup chicken broth
½ teaspoon seasoned salt, or to taste

Steps:

Place chicken breasts in the bottom of a slow cooker. Pour in chicken broth and seasoned salt. Cover and cook on High until no longer pink in the center and the juices run clear, 3 to 4 hours, or on Low for 6 to 8 hours. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C).
Remove chicken and shred with 2 forks.

Nutrition Facts : Calories 127.2 calories, Carbohydrate 0.1 g, Cholesterol 65.2 mg, Fat 2.8 g, Protein 23.7 g, SaturatedFat 0.8 g, Sodium 191.5 mg, Sugar 0.1 g

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