Best Shredded Chicken With Garlic Sauce Recipes

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YU-XIANG ROU-SI (SICHUAN SHREDDED CHICKEN STIR-FRY, 鱼香肉丝)



Yu-Xiang Rou-Si (Sichuan Shredded Chicken Stir-Fry, 鱼香肉丝) image

A classic Sichuan stir-fry dish made easy. The shredded chicken is quickly cooked with carrot, bamboo shoots, and peppers in a pungent sweet and sour garlic sauce. This recipe teaches a shortcut to creating this dish in under 30 minutes with fewer ingredients.

Provided by Maggie Zhu

Categories     Main

Time 30m

Number Of Ingredients 16

1 skinless chicken breast
2 teaspoons light soy sauce
2 teaspoons Shaoxing Wine
1 teaspoon cornstarch
2 tablespoons all-purpose chili garlic sauce
2 tablespoons black vinegar
1 tablespoon light soy sauce
1 tablespoon sugar
2 teaspoons cornstarch
1/4 teaspoon salt
1 and 1/2 tablespoons vegetable oil
1/2 teaspoon ginger (, minced)
2 (100 grams / 1 cup) bell pepper (, shredded)
1/2 (100 grams / 1 cup) carrot (, shredded)
1/2 (100 grams / 1 cup) bamboo shoots (, shredded)
Steamed white rice to serve with

Steps:

  • Slice chicken breast into long, thin strips, parallel to the grain. Prepare and cut vegetables.
  • Combine chicken, light soy sauce, and Shaoxing wine in a small bowl. Add cornstarch and mix well by hand, until the thin starchy paste coats the chicken evenly.
  • Combine all sauce ingredients in a small bowl and mix well.
  • Heat a wok (or a nonstick skillet) over medium high heat until hot. Add 1 tablespoon oil and swirl to cover the bottom. Add chicken and quickly spread it with a spatula. Allow to cook for 20 to 30 seconds without stirring. Stir and cook until the surface of the chicken just turns white, about 1 minute. Turn to lowest heat and immediately transfer to a plate.
  • Add the remaining 1/2 teaspoon of oil and turn back to medium heat heat. Add ginger and give it a stir until fragrant. Add carrot. Stir and cook until half cooked, about 1 minute. Add bamboo shoots. Stir and cook for 1 minute. Add bell pepper and chicken. Stir the spicy sauce again and swirl it into the wok. Immediately mix everything well with a spatula, until all ingredients are covered with sauce. Remove from heat and transfer to a plate immediately.
  • Serve warm over steamed white rice.

Nutrition Facts : ServingSize 146 g, Calories 199 kcal, Carbohydrate 12.8 g, Protein 12.4 g, Fat 10.8 g, SaturatedFat 2.2 g, Cholesterol 32 mg, Sodium 607 mg, Fiber 2.3 g, Sugar 6.9 g

SHREDDED CHICKEN WITH GARLIC SAUCE



Shredded Chicken With Garlic Sauce image

The quintessential fabulous chinese chicken with garlic sauce, in china called chicken with fish sauce bc they use it on fish so often from barbara fisher.

Provided by MarraMamba

Categories     Poultry

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 19

1 lb boneless skinless chicken breast, cut into 1/2 inch long thin strips
2 tablespoons shaoxing wine or 2 tablespoons dry sherry
2 teaspoons cornstarch
1 tablespoon fresh ground black pepper
2 tablespoons rice vinegar
2 tablespoons black vinegar
2 tablespoons dark soy sauce
1 tablespoon shaoxing wine
2 tablespoons sugar
2 teaspoons garlic and red chile paste
1/4 teaspoon sesame oil
1 head garlic, minced
2 tablespoons minced fresh ginger
1 bunch scallion, white and light green parts, minced
8 fresh water chestnuts, peeled and thinly sliced
1 piece black cloud ear mushrooms, soaked and drained (optional)
1 bunch scallion, dark green parts, thinly sliced
2 teaspoons cornstarch, dissolved into 2 tsp. water
3 tablespoons peanut oil (or canola oil)

Steps:

  • Marinate chicken with wine, cornstarch and black pepper while cutting vegetables. Mix together sauce ingredients: vinegars, soy sauce, wine, sugar, chili garlic paste and sesame oil. Set aside.
  • Slice water chestnuts into shreds, about three pieces per slice. Trim any woody parts from the fungus and discard. Roll up fungus into a cigar shape and thinly slice crosswise to make thin ribbon-like shreds.
  • Heat wok on high heat until it is about to start smoking, add oil and heat until it shimmers, then stir fry garlic, ginger and white part of scallion together for thirty seconds. Add drained chicken, and pat into a layer on the bottom of the wok. Allow chicken to brown lightly by sitting undisturbed on the wok for 45-60 seconds. Stir and fry until chicken is nearly done.
  • Add water chestnuts, fungus and sauce ingredients. Bring sauce to a boil. Add cornstarch and water, boil until thickened and glossy. Remove from heat and garnish with green scallion tops.

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