Asian garlic chicken recipe is a great way to deliver a delicious meal to the table in about 30 minutes. Leftovers are delicious and beat a burger for lunch at the office.

1/2 cup distilled white vinegar
1/2 cup chicken broth
10 large cloves garlic
2-1/2 tablespoons soy sauce
1/4 teaspoon pepper, freshly cracked and ground
4 chicken breasts, skinned and boned
2 teaspoons herbed seasoning mix or your own blend of parsley, oregano and basil
1 tablespoon sesame oil
3-5 bay leaves
Salt
Cooked rice

Prepare the ingredients:
With a sharp knife, remove any bits of ligament, tough fibers and excess bits of fat from chicken breasts. Season both sides of the chicken with the herbed seasoning mix. Place the vinegar, chicken broth, garlic, soy sauce and pepper in a small bowl and whisk until thoroughly blended.

Cook and serve:
Heat the oil in a large skillet over medium-high heat. Add the chicken and sauté about 4 minutes on each side, until lightly golden. Add the bay leaves to the pan and pour the vinegar mixture over the chicken. Reduce the heat to low and cover the skillet. Simmer the chicken until it is cooked, approximately 10 minutes. Remove the chicken to a warmed platter. Increase the heat under the skillet and boil for about 2 minutes, stirring constantly. Remove the bay leaves and season to taste with salt and pepper. Spoon the juices over the chicken. Serve with hot cooked rice.

Tip: Please remember to wash hands thoroughly after handling raw chicken. Clean all surfaces that have come into contact with raw chicken with very hot soapy water and rinse thoroughly with very hot water. I like to add a couple of tablespoons of bleach to the soapy dishwater to assist in killing germs.

Yield: 4 servings.

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