Honey Garlic Chicken
Your kids will love this delicious dish, Its
boneless and skinless.
Very healty too. Not to worry about the dried red chilies will
not sipce up the dish, just an added color the dish.
1 pound boneless, skinless chicken, cut into
1 inch cubes
2 tablespoons oyster-flavored sauce
a dash of Chinese five-spice powder (about a pinch)
1 tablespoon dark soy sauce
1 tablespoon Chinese rice wine
2 tablespoons honey
1 teaspoon cornstarch
11/2tablespoons cooking oil
12 cloves garlic, crushed
3 whole dried red chilies
1 cup cubed water chestnuts
1/3 cup chicken broth
To make the marinade, combine the oyster-flavored sauce, rice
wine, cornstarch, and five-spice powder in a bowl. Add the chicken
and stir to coat. Let stand for 10 minutes.
To make the sauce, combine the chicken broth, soy sauce, and
honey in a bowl.
Place a wok over high heat until hot. Add the oil, swirling
to coat the sides. Add the garlic; cook, stirring, until golden
brown, about 2 minutes. Add the chiles and cook until fragrant,
about 10 seconds. Add the chicken and stir-fry until done, 4
to 5 minutes. Add the water chestnuts and the sauce; bring to
a boil until the sauce reduces slightly and the chicken is fully
glazed, about 2 minutes.
Remove and serve.
Best used boneless chicken whole thigh, because it taste better
than breast meat.