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Garlic Chicken

Servings: 6

Servings: 6
  • 3 skinless, boneless chicken breast halves
  • 1 cup water
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar or white wine vinegar
  • ¼ tsp xanthan gum
  • 2 tablespoons cooking oil
  • 10 green onions, bias-sliced into 1-inch pieces
  • 1 cup thinly sliced fresh mushrooms
  • 12 cloves garlic, peeled and finely chopped
  • ½ cup sliced water chestnuts (optional)
  1. Cut chicken into ½-inch pieces. Place chicken in a resealable plastic bag set in a shallow dish.
  2. For marinade, stir together water, soy sauce, and vinegar. Pour over chicken; seal bag.
  3. Marinate in the refrigerator for 30 minutes.
  4. Drain chicken, reserving the marinade. Stir xanthan into reserved marinade; set aside.
  5. Pour oil into a skillet. (If necessary, add more oil during cooking.)
  6. Heat over medium-high heat. Add green onion, mushrooms, and garlic to pan; cook and stir for 1 to 2 minutes or until tender.
  7. Remove vegetables from pan.
  8. Add chicken to pan; cook and stir for 2 to 3 minutes or until no longer pink.
  9. Push chicken from center of pan. Stir marinade mixture; add to center of pan.
  10. Cook and stir until thickened and bubbly. Return cooked vegetables to pan.
  11. Add water chestnuts. Cook and stir about 1 minute more or until heated through.

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