I don't understand people who don't like garlic. Ditto for folks who don't like onions. Or mushrooms. I try not to judge these people, but unless we're talking severe food allergies, I can't wrap my feeble mind around such a phenomenon. I mean, really, how do they even eat?
Garlic is a staple in our kitchen. I use it in just about all of our dinnertime creations. Often it's a member of the chorus, but in my Chicken with Garlic Sauce, it is the star of the show.
We eat Chicken with Garlic Sauce frequently. It's cheap. It's easy. It's healthy. It loves broccoli. But, above all and most importantly, it's garlicky.
And, yes, this post is a clear departure from my usual flour/butter/yeast/sugar antics. I hope you don't mind. While baked goods reign supreme on this blog, I will on occasion share what I make for dinner (see Glop, Chili), if only to make myself feel less butter-filled and more balanced.
Chicken with Garlic Sauce served with broccoli over steamed white rice
Chicken with Garlic Sauce is abundant among takeout joints. Unfortunately, I don't recall how I first came to make it (hey, I am older than I used to be), so if I am not crediting someone out there with inspiring my version, my sincerest apologies.
Chicken with Garlic Sauce
(serve over white or brown rice)
1 tablespoon sesame oil, olive oil or veggie oil2 boneless, skinless chicken breast halves (use more if you like, but I like this ratio of chicken to sauce, especially as I intend to eat mine with steamed broccoli and rice), cut into strips or cubed
4-5 cloves garlic, peeled and minced
1 1/2 cups chicken stock
3 packed tablespoons brown sugar
4-5 tablespoons soy sauce (reduced sodium would be healthier, I suppose)
1 heaping tablespoon all-purpose flour
Whisk together brown sugar, soy sauce, minced garlic, 1 cup of chicken stock. Set aside.
In separate bowl (I use a glass measuring cup), whisk remaining 1/2 cup stock with flour until it is free of lumps. Set aside.
Heat oil in large skillet over high heat. Add chicken pieces, lightly browning but not cooking them through. Remove chicken from pan (it is not fully cooked at this point, remember; you will finish cooking it in a minute or two).
Add mixture of brown sugar/soy sauce/garlic/stock to hot skillet, whisking as you do so. Return chicken pieces to skillet.
Cover and reduce heat to simmer for 12-13 minutes.
Again, remove the chicken from the skillet but leave the sauce; use a slotted spoon. Add the flour/stock combo to the skillet.
Bring sauce to a boil to thicken, whisking all the while.
Return chicken to pan, coating it with sauce.
I serve this over steamed white rice, with lots of steamed broccoli to help soak up the sauce. This recipe feeds two hungry, hearty eaters.