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Here are more chicken recipes

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Garlic Chicken # 2
2 tablespoons light soy sauce
3 - 4 garlic cloves, minced (or more if desired)
a few drops sesame oil
12 ounces boneless, skinless, chicken breasts
1/2 teaspoon crushed hot red pepper or chili powder
1/2 cups cooked rice
8 green onions, diced on the diagonal.
Directions: Cook the rice ahead of time. Mix the soy sauce, garlic, sesame oil, and dried pepper and set aside. Cut the chicken into cubes and mix it in with the soy sauce mixture. Heat wok and add oil. When oil is ready, add the chicken and stir-fry until it changes color and then add the green onions. Continue cooking until done (total cooking time should be about 4 - 5 minutes). Serve hot over the rice.

Plum Sauce Chicken
Yield: 4 Servings
1/2 cup Oil
1 Clove garlic
3 lb Frying chicken
1/3 cup Plum sauce
5 Celery stalks, diced
4 sl Ginger
3 Tbsp Sherry
4 Carrots
2 tsp Sugar
1 tsp Salt
1/3 cup Chinese pickles
1/4 cup Water
2 tsp Cornstarch mixed with 1/4 Cup water

Cut chicken into bite-sized pieces. Peel carrots and cut into cubes.Crush garlic.Place oil and garlic wokand heat on high. Brown Chicken, stir 5 minutes,cover, reduce heat, and simmer 10 minutes. Add plum sauce, celery, ginger, sherry, carrots, sugar salt, pickles and water. Simmer covered for 12 minutes. Add cornstarch-water mixture to thicken gravy.

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