Spice-Kissed Garlic Chicken with Carrots

Author: Canadian Living

The sauce for this dish is based on a Filipino braising combination of soy sauce, vinegar, garlic, ginger and spices. Serve with rice or noodles.

  • Portion size 6 servings
  • Credits : Canadian Living Magizine: November 2003

Ingredients

  • 4 teaspoons vegetable oil
  • 3 lbs chicken pieces skinned
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons cider vinegar
  • 12 cloves garlic sliced
  • 1 tablespoon minced gingerroot
  • 4 star anise
  • 3 bay leaves
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 4 carrots cut into 1-1/2-inch (4 cm) lengths
  • 2 teaspoons cornstarch
  • 2 green onions chopped

Method

In large nonstick skillet, heat oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate; pour off fat in pan.

Reduce heat to medium. Add 1 cup (250 mL) water, soy sauce, vinegar, garlic, ginger, star anise, bay leaves, pepper, cinnamon, cloves and carrots; bring to boil. Return chicken to pan; reduce heat, cover and simmer until juices run clear when chicken is pierced, 20 to 25 minutes.

In small bowl, mix cornstarch with 1 tbsp (15 mL) water. Push chicken aside; increase heat to medium-high and stir cornstarch mixture into sauce. Boil until thickened, about 1 minute. Discard bay leaves. Sprinkle with green onions.

Nutritional facts <b>Per serving:</b> about

  • Sodium 818 mg
  • Protein 31 g
  • Calories 237.0
  • Total fat 8 g
  • Cholesterol 96 mg
  • Saturated fat 1 g
  • Total carbohydrate 10 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 123.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spice-Kissed Garlic Chicken with Carrots

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