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.