There are so much going on in my life right now that I woke up early this morning and couldn’t go back to sleep because I couldn’t stop thinking about all the things that are happening in our lives. Nothing bad, though, just some exciting things like my little one going to preschool (we are doing a co-op so I have to teach as well) this week, buying a new car (finally I will have my own car, but seriously why do cars have to be so expensive?), my husband going back to school for his MBA degree and working full time at the same time. Yes, he’s the real superhero in my eyes. So I’m a little overwhelmed by all these exciting things that are going on. I feel inadequate because I feel like I won’t be able to do well with the kids day and night when my husband is gone to work and school all day… but I know everything will be alright. I’ve been praying and praying for some extra strength that I’ll have enough energy and patience to take care of my boys when my husband is not around.
I am, however, looking forward to being a “busy mom” but I hope that I will keep up with cooking and the blog. I will do my best! I guess I should really start looking for more quick and easy recipes to make on weeknights, huh? Well, guess I’ll start with this one. This recipe is pretty quick and super easy to make.
My husband claims that his favorite “food” is “garlic”. If there’s garlic in a recipe, he’ll eat it.. although he did say he wasn’t a big fan of garlic ice cream that he tried in Gilroy… so other than in sweets and ice cream, if he sees garlic in the food I make, he’s a happy man. When he saw that there was a lot of garlic in this chicken recipe, he was amazed and asked me how much garlic I used. When I told him I used about 10-12 garlic, only thinly sliced, he proceeded to eat the chicken. With each bite, he exclaimed “Wow!” and “This is so good!”. I am glad that he liked this dish.
I mixed chicken breasts and chicken thighs in this recipe but you can choose one kind if you want.
You will need about 12 garlic (use more if you want) cloves and slice them thinly. Also thinly slice one red chili pepper. You can seed the pepper if you want but I like my food a little spicy so I didn’t seed the pepper.
You are going to need about 3 chicken breasts (or thighs). Season them with salt and ground black pepper. Grill them on indoor or outdoor grill. Or you can skip the grilling part, and cut the chicken in bite sized and cook them directly on a pan with a tablespoonful olive oil. I like to grill chicken before I stirfry with other things because I am not a big fan of panfried chicken… I don’t really like that unique smell of chicken… and whenever I panfry chicken, that unique smell is stronger to me, and I can smell it as I taste panfried chicken. I know. I’m weird like that. But when it’s grilled or cooked on a heated wok, the smell seems to go away and it’s just perfect for me. So you choose what you want to do. If you’re grilling the chicken, you don’t need to worry about cooking the chicken completely. You just want to get the nice grilled taste. Remove from grill and cut them in bite sizes.
(*Also note that the chicken bites can be deep fried as well for the best result… but like I said many times in the past, I don’t like to deep fry things at home. But if you prefer deep fried chicken, prepare the chicken in your favorite batter and fry them and add the garlic and the sauce to the fried chicken)
Heat 1 tablespoon olive oil over medium high heat and add the sliced garlic to the pan, stirring constantly until the garlic is golden brown. Add the chicken pieces and stir occasionally, until the chicken is cooked through. Make the stirfry sauce: add the sauce to the pan and stir well. Reduce heat to medium low heat and continue to cook until the sauce evaporates by half. Mix one tablespoon cornstarch and one tablespoon water in a small bowl, until smooth. Add the mix to the pan.
Stir constantly until the sauce thickens and add the sliced red chili peppers.
- 3 chicken breasts or thighs
- salt and pepper
- 1 tablespoon olive oil
- ½ tablespoon butter
- 12 garlic cloves, thinly sliced (use more garlic if desired)
- For the sauce: ⅓ cup water
- 2 tablespoons soy sauce
- 2 tablespoons oligo dang or corn syrup (mulyeot)
- ½ tablespoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 red chili pepper, thinly sliced
- Season chicken with salt and pepper. If grilling, rub olive oil on the chicken so it won’t stick to the grill. Cook chicken both sides for 3 minutes each. The chicken at this point doesn’t need to be fully cooked. Remove from grill and cut into bite sizes. If you prefer, you can cook bite sized raw chicken in pan with oil.
- Heat ½ tablespoon butter in pan over medium high heat. Add the sliced garlic and stir constantly until golden brown. Add the chicken pieces to the pan and stir well until the chicken is mostly cooked through, about 3 minutes.
- Meanwhile, make the sauce by combining water, soy sauce, oligo dang (or corn syrup), and sugar in a bowl and stir until well mixed.
- Add the sauce to the chicken and stir well. Reduce heat to medium low and continue to cook until sauce evaporates by half.
- In small bowl, mix cornstarch and water until smooth. Add the mixture to the chicken and stir constantly until the sauce thickens.
- Sprinkle with sliced red chili peppers and serve with rice if desired.
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