This version of Garlic Chicken is a little similar to Sweet and Sour Chicken, except not too sweet, and certainly not too sour.
- 1 pound boneless skinless chicken breasts
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon dry white wine
- 4 green onions, sliced thin on the diagonal
- 1 teaspoon minced ginger root
- 3 teaspoons minced garlic (about 6 cloves)
- 2 tablespoons peanut oil
- 2 cups hot cooked white rice, for serving
- 1 teaspoon chile paste
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 2 teaspoons rice vinegar
- 1 tablespoon water
- 2 tablespoons dry white wine
- 2 tablespoons soy sauce
Place chicken breasts in the freezer for an hour or two so that they become firm, but not frozen solid. This is to make slicing easier. Slice crosswise into thin shreds.
In a small bowl, lightly beat egg white, then mix in cornstarch and wine, stirring to dissolve cornstarch. Add chicken and toss to coat. Let stand 30 minutes at room temperature.
In another bowl, whisk together all the sauce ingredients.
Heat a wok, or large skillet, over medium high heat. Add oil and heat until hot. Stir-fry chicken until no longer pink. Remove chicken to a platter with a slotted spoon.
Add onions, ginger, and garlic to the wok and stir-fry 30 seconds. Return chicken. Re-stir sauce and add to the wok. Cook, stirring constantly, until sauce is hot and bubbly and thickens slightly. Turn off heat and splash with sesame oil.
Serve over white rice if desired.