My partner did this for me early in our relationship, they actually fed me and all of my overnight coworkers with a homemade meal. We have been married for more than a decade and I still tear up thinking about this memory.
Did this once when my SIL was having her first kid. Went home and made a huge batch of garlic chicken for the whole family because it was a very long labor and we had all been in the waiting room waiting for almost 12 hours for any news and the hospital cafeteria was closed until morning.
While serving it up, got quite a few “omg I want it” looks from a couple others that were waiting as well and definitely offered it up. Was nice to feed everyone, even those couple strangers, so they could concentrate on their other needs. Still a story the family talks about occasionally. Would totally do it again. (The food, not the birthing labor.)
You got it! Truth be told, it’s an old Better Homes and Gardens cookbook recipe, but it’s a hit with everyone I serve it to. The night of the story I made a quadruple batch of this. Enjoy!
Garlic Chicken
Yield: 4-6 servings
2 cups water
2/3 cup soy sauce
2 Tbsp dry white cooking wine
2 Tbsp corn starch
4 chicken breasts, diced
2 cups white rice
4 Tbsp Olive Oil
10 cloves garlic, minced
½ cup green onion, chopped
Combine water, soy sauce, wine, and corn starch in small bowl. Mix well.
Place diced chicken in another bowl, pour half of the soy sauce mixture into bowl. Allow chicken to marinate covered for 30 minutes in the refrigerator.
Cook rice according to package instructions.
Remove chicken from refrigerator and drain marinade.
Heat skillet or wok over medium heat. Add oil and allow to heat. Add garlic and onion. Cook slowly for 5 minutes. Remove from skillet and add to side bowl. Increase heat to high. Add chicken and cook thoroughly, approximately 7-10 minutes. Push cooked chicken to sides of pan, add leftover marinade to pan. Reduce heat to medium-high, allow marinade to reduce until thickened. Add onion, garlic, and oil mixture back to pan and allow to heat through.
When ready to serve, place base of white cooked rice on plate and cover with garlic chicken mixture. Serve hot. Refrigerate leftovers.
EDIT: Updated formatting because it keeps getting messed up when I paste it from my cookbook. (P.S. Microsoft OneNote RULES as a cookbook.)
EDIT2: I also like topping mine with a bit of red pepper flake if you want some heat. Not everyone in my family does, so I generally just put that off to the side for those that want it. And also don’t be afraid to make more of the marinade if you want the final product to have more sauce. Sometimes I’ll double just the marinade part so I have more sauce in the final plated dish.
Updated formatting because it keeps getting messed up when I paste it from my cookbook. (P.S. Microsoft OneNote RULES as a cookbook.)
I was using OneNote at work for a while and this is actually why I stopped. Nothing ever gets copied out with sane formatting and it was driving me mad.
My partner did this for me early in our relationship, they actually fed me and all of my overnight coworkers with a homemade meal. We have been married for more than a decade and I still tear up thinking about this memory.
Did this once when my SIL was having her first kid. Went home and made a huge batch of garlic chicken for the whole family because it was a very long labor and we had all been in the waiting room waiting for almost 12 hours for any news and the hospital cafeteria was closed until morning.
While serving it up, got quite a few “omg I want it” looks from a couple others that were waiting as well and definitely offered it up. Was nice to feed everyone, even those couple strangers, so they could concentrate on their other needs. Still a story the family talks about occasionally. Would totally do it again. (The food, not the birthing labor.)
Yo you got that recipe handy?
You got it! Truth be told, it’s an old Better Homes and Gardens cookbook recipe, but it’s a hit with everyone I serve it to. The night of the story I made a quadruple batch of this. Enjoy!
Garlic Chicken
Yield: 4-6 servings
Combine water, soy sauce, wine, and corn starch in small bowl. Mix well.
Place diced chicken in another bowl, pour half of the soy sauce mixture into bowl. Allow chicken to marinate covered for 30 minutes in the refrigerator.
Cook rice according to package instructions.
Remove chicken from refrigerator and drain marinade.
Heat skillet or wok over medium heat. Add oil and allow to heat. Add garlic and onion. Cook slowly for 5 minutes. Remove from skillet and add to side bowl. Increase heat to high. Add chicken and cook thoroughly, approximately 7-10 minutes. Push cooked chicken to sides of pan, add leftover marinade to pan. Reduce heat to medium-high, allow marinade to reduce until thickened. Add onion, garlic, and oil mixture back to pan and allow to heat through.
When ready to serve, place base of white cooked rice on plate and cover with garlic chicken mixture. Serve hot. Refrigerate leftovers.
EDIT: Updated formatting because it keeps getting messed up when I paste it from my cookbook. (P.S. Microsoft OneNote RULES as a cookbook.)
EDIT2: I also like topping mine with a bit of red pepper flake if you want some heat. Not everyone in my family does, so I generally just put that off to the side for those that want it. And also don’t be afraid to make more of the marinade if you want the final product to have more sauce. Sometimes I’ll double just the marinade part so I have more sauce in the final plated dish.
I was using OneNote at work for a while and this is actually why I stopped. Nothing ever gets copied out with sane formatting and it was driving me mad.
Fuckin’ righteous
For once a recipe gets it right and I don’t have to add more. It’s garlic chicken, not hint of garlic chicken.
It’s more like chicken garlic.
I also choose this guy’s recipe
Posted!
Ooh, 10 cloves, now we talking. Between the garlic and onion, I can almost smell the kitchen already
Go big or go home!
No vampires in this house.