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Chinese Garlic Chicken

Chinese Garlic Chicken





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  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch thick strips
  • 3 cuillères à soupe de fécule de maïs Fleischmann's®
  • 1/2 cup chicken broth
  • 2 tablespoons black bean sauce
  • 1 tablespoon soy sauce
  • 1 c. à soupe de sucre
  • 2 cuillères à soupe d'huile de maïs Mazola®
  • 1 onion, cut into 1/2-inch thick wedges
  • 4 ounces mushrooms, sliced (about 1-1/2 cups)
  • 4 ounces snow peas
  • 1 carrot, peeled and cut into matchsticks
  • 2 cloves garlic, minced
  • Hot cooked rice



  1. Toss chicken with 2 tablespoons corn starch in a medium bowl to coat lightly; set aside.
  2. Combine chicken broth, black bean sauce, soy sauce, sugar and remaining 1 tablespoon corn starch in a small bowl; set aside.
  3. Heat oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry 3 minutes or until no longer pink.
  4. Add onion, mushrooms, snow peas, carrot and garlic and stir-fry 4 to 6 minutes.
  5. Stir soy sauce mixture until blended, then pour into wok. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.
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