Chicken with Garlic Sauce is abundant among takeout joints. Unfortunately, I don’t recall how I first came to make it (hey, I am older than I used to be), so if I am not crediting someone out there with inspiring my version, my sincerest apologies.
Chicken with Garlic Sauce
(serve over white or brown rice)
2 boneless, skinless chicken breast halves (use more if you like, but I like this ratio of chicken to sauce, especially as I intend to eat mine with steamed broccoli and rice), cut into strips or cubed
4-5 cloves garlic, peeled and minced
1 1/2 cups chicken stock
3 packed tablespoons brown sugar
4-5 tablespoons soy sauce (reduced sodium would be healthier, I suppose)
1 heaping tablespoon all-purpose flour
Whisk together brown sugar, soy sauce, minced garlic, 1 cup of chicken stock. Set aside.
In separate bowl (I use a glass measuring cup), whisk remaining 1/2 cup stock with flour until it is free of lumps. Set aside.
Heat oil in large skillet over high heat. Add chicken pieces, lightly browning but not cooking them through. Remove chicken from pan (it is not fully cooked at this point, remember; you will finish cooking it in a minute or two).
Add mixture of brown sugar/soy sauce/garlic/stock to hot skillet, whisking as you do so. Return chicken pieces to skillet.
Cover and reduce heat to simmer for 12-13 minutes.
Again, remove the chicken from the skillet but leave the sauce; use a slotted spoon. Add the flour/stock combo to the skillet.
Bring sauce to a boil to thicken, whisking all the while.
Return chicken to pan, coating it with sauce.