Recipe: Garlic Chicken, Chinese Chicken in Garlic Sauce

Joe, here are 2 more recipes for you. I hope one of them is what you are looking for.

Garlic Chicken

3 1/2 lb. frying chicken, cut into serving pieces, or the equivalent in chicken parts
3 T peanut oil
1 head garlic, peeled and coarsely chopped
2 small dried hot red peppers
3/4 C. distilled white vinegar
1/4 C. soy sauce
3 T honey

Heat oil in large heavy skillet and brown chicken well on all sides, adding garlic and peppers toward the end.

Add remaining ingredients and cook over medium high heat until chicken is done and sauce has reduced somewhat. This will not take long, less
than 10 minutes.

If cooking both dark and white meat, remove white meat first so it doesn't dry out.
Watch carefully so sauce doesn't burn or boil away. There should be enough sauce left to serve with the chicken, and the chicken should
appear slightly glazed. (Remove chicken to platter, then reduce sauce if necessary.)

Chinese Chicken in Garlic Sauce

3 cups chopped chicken breast
4 cups broccoli florets
Marinade:
1/2 tsp. salt
2 tbsp. cornstarch
2 tsp. sherry
Sauce:
1 1/2 cups low sodium chicken broth
2 tsp. white soy sauce (light color)
1 tsp. oyster sauce
2 tbsp. white wine
1 tbsp. garlic, minced fine as possible
1/4 tsp. sesame oil
About 1 1/2 -2 tbsp. cornstarch mixed with water for thickening sauce
About 2 tbsp. hot oil (to give sauce transparent glossy look)

About 3 hrs. before cooking, sprinkle chicken with salt. Next sprinkle cornstarch and splash a little water on if necessary. Be sure to mix well. After you are done with the cornstarch, lightly sprinkle sherry (or white wine) and massage nuggets for a minute or so. Place in fridge.

Next make sauce ingredients mixing everything except cornstarch and hot oil. Set aside to allow flavors to mix.

When ready to cook, place chopped broccoli on a platter, separating the tops from the stalks as best as possible. After you have heated oil, throw in clove of garlic followed by stalks only. After they have cooked for a few minutes, throw in rest of broccoli and stir-fry until crisp tender. Remove from wok and set aside.

For the chicken, add a bit of oil to wok and stir fry until done. Remove chicken from wok and set aside. If necessary, clean wok before adding sauce ingredients. When sauce is poured into wok, it will be slightly brown, but it lightens up a bit after cornstarch and oil are added. Once you mix it with chicken and broccoli, it will be brownish-whitish and transparent. Anyhow, as you feel the sauce in wok starting to heat up, add cornstarch mixture. After sauce starts to thicken, add hot oil and stir well before adding chicken and broccoli. Once chicken and broccoli are added, stir well to make sure that they are evenly coated.