Spice-Kissed Garlic Chicken with Carrots
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 237 |
| pro | 31 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 2 g |
| chol | 96 mg |
| sodium | 818 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 13 |
| vit A | 123 |
| vit C | 10 |
| folate | 8 |
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.
Ingredients
- 4 tsp vegetable oil
- 3 lb chicken pieces, skinned
- 1/4 cup soy sauce
- 2 tbsp rice vinegar or cider vinegar
- 12 cloves garlic, sliced
- 1 tbsp minced gingerroot
- 4 star anise
- 3 bay leaves
- 1/2 tsp pepper
- 1/4 tsp cinnamon
- 1/4 tsp ground cloves
- 4 carrots, cut into 1-1/2-inch (4 cm) lengths
- 2 tsp cornstarch
- 2 green onions, chopped
Preparation
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.
Source : Canadian Living Magizine: November 2003
- Keywords : Main Course; Chicken; Skillet; Dinner; Carrots; Garlic; Soy sauce; Ginger; Green onions;
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