Prep time: 25 minutesCook time: 9 minutesServes: 4
Deborah Bartlett of Roseville was looking for the garlic chicken recipe that was served at LuShan's in Sacramento, or one that is similar. We haven't received LuShan's recipe, but Janice Thornton of Merced shares this recipe, which might be close.
For a variation on this recipe, use a large wok or a 12-inch skillet and stir in 3 cups of fresh, torn spinach when adding the water chestnuts.
Premium content for only $0.99
For the most comprehensive local coverage, subscribe today.
4 medium boneless, skinless chicken breasts (12 ounces total)
½ cup water
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon rice wine or dry white wine
½ teaspoon instant chicken bouillon granules
1 tablespoon cooking oil
10 cloves garlic, minced
6 ounces fresh mushrooms, sliced (about 2 cups)
1 medium leek, thinly sliced (½ cup) or 4 scallions, thinly sliced
½ of an 8-ounce can sliced water chestnuts, drained
3 cups hot cooked rice
Rinse chicken, pat dry. Cut into ½-inch pieces.
For sauce, stir together the water, soy sauce, cornstarch, wine and chicken bouillon granules. Set aside.
Pour cooking oil into a wok or 10-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add mushrooms and leek or scallions. Stir-fry about one minute or until vegetables are tender. Remove the vegetables from the wok.
Add the chicken to the hot wok. Stir-fry for two to three minutes or until no pink remains. Push the chicken away from the center of the wok.
Stir the sauce and add it to the center of the wok. Cook and stir until thickened and bubbly. Return the vegetables to the wok. Add water chestnuts.
Stir all ingredients together to coat with sauce. Cook and stir about one minute more or until heated through. Serve immediately over hot cooked rice.
Note: The cook time does not include the time to make the rice.
Per serving: 365 calories; 26 grams protein; 51 grams carbohydrates; 5 grams fat (1 saturated, 1 monounsaturated, 3 polyunsaturated); 49 milligrams cholesterol; 860 milligrams sodium; 2 grams fiber; 2 grams sugar; 13 percent calories from fat