Garlic Chicken (Oriental) Low Fat
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chicken breasts, boneless and skinless
water chestnuts, sliced
bamboo shoots, sliced
Chop chicken breasts into 2 inch square pieces; mix marinade ingredients in a medium bowl; add chicken pieces and mix well; let stand at least 20 minutes.
Heat 1 tablespoon oil in a wok over medium heat 1 minute; add chicken pieces and stir-fry until chicken is almost cooked, 3 to 4 minutes.
Remove chicken, draining well over the wok; set aside.
Dissolve cornstarch in chicken stock to make a paste; set aside.
Heat oil in wok over medium heat 1 minute; add cooked chicken, garlic, water chestnuts and bamboo shoots; stir-fry about 2 minutes.
Add salt, sugar, soy sauce and water; cover and cook over low heat 10 minutes.
Add cornstarch paste; stir-fry until sauce thickens slightly, about 30 seconds; stir in 1 teaspoon of sesame oil; serve hot.