Prep: 20 Min Marinate: 30 min Cook: 6 min Makes: 4 servings
12 oz skinless, boneless chicken breast halves
1 cup water
3 tbsp reduced-sodium soy sauce
2 tbsp dry white wine
1 tbsp cornstarch
2 tbsp cooking oil
10 green onions, bias-sliced into 1-inch pieces
1 cup thinly sliced fresh mushrooms
12 cloves garlic, peeled and finely chopped, or
2 tbsp bottled minced garlic
1/2 cup sliced water chestnuts
Hot cooked white rice (optional)
1. Cut chicken into 1/2-inch pieces. Place chicken in a plastic bag set in a shallow bowl.
2. For marinade, combine water, soy sauce, and white wine; pour marinade over chicken in bag. Marinate in the refrigerator for 30 minutes. Drain chicken, reserving the marinade. Stir cornstarch into the reserved marinade; set aside.
3. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add green onions, mushrooms, and garlic to wok; cook and stir for 1 to 2 minutes or until tender. Remove vegetables from wok. Add chicken to wok; cook 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir marinade mixture; add to center of wok. Cook and stir until thickened and bubbly.
4. Return cooked vegetables to wok; add water chestnuts. Cook and stir about 1 minute more or until heated through. If desired, serve with hot cooked rice.
Garlic Chicken Stir-Fry with Cashews: Prepare as above, except stir 1/2 teaspoon crushed red pepper into marinade. Stir in 1 cup cashews with water chestnuts.
**We add additional vegetables – broccoli and thinly sliced carrots – because we like a bit more to our stir fry.
(After our first attempt at cooking this, I have a couple of suggestions. I added garlic powder and pepper to the marinade, but would use garlic salt next time. The sauce is very thin in the end, so I would add some chicken broth mixed with a bit of corn starch to thicken it up if you like your stir fry to be coated like we do. Otherwise it was really good, and we’ll definitely be having this again in the future!)