The stir fry chicken recipe you've been waiting for

The stir fry chicken recipe you've been waiting for

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Ever since food and cooking became my profession rather than a hobby (17 years ago but who's counting?), I've lived by the motto, "Eat everything, in moderation." That goes for things I love to eat more of - cheese, bread, dessert - and foods I'm happy to eat less of - hot chiles, cilantro, raw alliums. Allium is the family that includes onions, shallots and garlic.

One trick to curb that hot bite from an onion or shallot is to cut it as desired and put it in ice water for 10 minutes, drain, and pat it dry before adding it to your recipe. You get the crunch but no burn.

When it comes to garlic, in its raw form, it can also pack a wallop. Cooked, however, it caramelizes and turns into a mild figment of its former self. In this recipe, I take garlic and onions and transform them from "pungent" to delectable. It's the perfect weeknight dish for your family!

Photo credit: iStock

Osaka Grill's Garlic Chicken

Adapted from "Secrets of Success Cookbook," by Michael Bauer- Serves 4

  • Prep time: 20 minutes
  • Cooking time: 20 minutes
  • Total time: 40 minutes

Ingredients

Garlic Butter

  • 1 tablespoon vegetable oil
  • 6 garlic cloves, finely chopped
  • 3/4 cup (1 1/2 sticks) salted butter, at room temperature
  • 1 tablespoon plain yogurt

Chicken

  • 4 tablespoons vegetable oil
  • 4 (6-ounce) boneless chicken breast halves, cut into 3/4-inch cubes
  • 4 garlic cloves, sliced
  • 1 sprig fresh rosemary
  • 12 button mushrooms, sliced
  • 1/4 cup Garlic Butter
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh Italian parsley

Photo credit: iStock

Directions

1. To make the garlic butter: Warm 1 tablespoon oil in a small pan over medium heat. Add the garlic and cook until fragrant, about 40 seconds. Remove from heat and let cool. In a small bowl, add the butter, yogurt, and garlic and stir until well blended. Cover and refrigerate until ready to use.
2. To cook the chicken: Heat 3 tablespoons of oil in a large pan over medium-high heat. Add the chicken, garlic, and rosemary. Cook until golden brown, about 8 minutes, stirring occasionally. Transfer to a plate.
3. Heat the remaining 1 tablespoon of oil in the same pan over medium-high heat. Add the mushrooms and cook until tender and their liquid is released, about 4 minutes. Discard the rosemary, return the chicken to the pan, and stir to combine.
4. Remove from the heat. Add the Garlic Butter and stir until melted. Season to taste with salt and pepper. Sprinkle with the parsley and serve.

You can also add fresh vegetables to this dish! Carrots, snap peas, broccoli, peppers, the options are endless and it's a great way to get your kids to eat their veggies. Also, this dish is also delicious served over rice or noodles.

Photo credit: iStock

Looking for even more recipes or weeknight dinner inspiration? Visit HarmonsGrocery.com and click on our "Recipes" tab. There you will also find ideas for delicious desserts, snacks, party food and more.

You can also check out our other Ask a Chef and Dietitian articles for great tips and recipes.

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Chef Lesli Sommerdorf for Harmons

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