Chicken Gui with Stir-Fried Vegetables
By Kath Dedon
This Chicken Gui with Stir-Fried Vegetables is adapted from a Garlic Tree Restaurant recipe featured in the Pike Place Market Cookbook, by Braiden Rex-Johnson.
I was lucky to win the cookbook, along with some cedar grilling planks and smoked paprika, from Dionne’s Try Anything Once blog. (Thanks, Dionne!) I think I’m going to wait for the spring salmon to try the cedar planks, but I’m enjoying the cookbook and paprika now.
And yesterday I received a box of 6 different varieties of garlic from Singer Farm Naturals that I recently won from Deborah’s Bunkycooks blog. (Thank you, Deborah!) I had no idea that there are so many different varieties of garlic!
Italian Softneck, Killarney Red, Inchelium Red, Music, Romanian Red, and Spanish Roja
I was excited to try the Chicken Gui with Stir-Fried Vegetables because the Garlic Tree Restaurant had been one of our favorites. It was run by Hong Ja Han and her adult children. The recipes had been passed down in her Korean family for generations. Garlic was used liberally in the recipes and the food was fantastic. Sadly, the Garlic Tree Restaurant closed a few years ago. We still miss it.
So….with my new cookbook and my new abundance of garlic, we remembered the Garlic Tree with Chicken Gui with Stir-Fried Vegetables! (I used the Romanian Red which is described as being “fairly complex with a bright and lasting after-taste”.)
Momma Han’s daughter, Soo, said that they usually used from 1 teaspoon to 1 tablespoon of garlic in each dish. So, naturally, I upped the garlic from 1 teaspoon to 1 heaping tablespoon which seemed just right to me. Bob thought I could have used more.
Chicken Gui with Stir-Fried Vegetables is definitely something I would make again. Next time, though, I would use 8 cups of vegetables for 4 servings because they do cook down quite a bit, especially the cabbage.
Chicken Gui with Stir-Fried Vegetables
(Adapted from a Garlic Tree Restaurant recipe from the owner of the restaurant, Hong Ja Han, and featured in the Pike Place Market Cookbook)
You really can use whatever vegetables you like for this recipe. I used broccoli, Napa cabbage, onions, mushrooms, and a red bell pepper. You could also try bean sprouts, green onions, carrots, or zucchini.
1/3 cup water
1/3 cup soy sauce (substitute wheat-free Tamari for a gluten free version)
1½ teaspoons honey
1 heaping tablespoon minced garlic
1 teaspoon minced ginger
¼ teaspoon freshly ground black pepper
½ cup sliced green onions
1 pound boneless, skinless chicken breasts
1 tablespoon oil
6 8 cups of an assortment of vegetables
½ teaspoon cornstarch
2 teaspoons water
Several drops of toasted sesame oil
2 – 3 cups cooked rice for serving
heaping tablespoon of minced garlic
1. Combine the soy sauce, honey, garlic, ginger, black pepper, and green onions in a small bowl.
2. Remove the chicken tenders from the breasts. Slice the breasts in half horizontally. (The recipe suggests slicing almost all the way through so when it’s opened up you have a large piece of chicken. After doing it that way, though, I see no reason why you can’t just cut it all the way through into two thinner pieces.)
3. Put the chicken breast pieces and tenders in a shallow dish or plastic bag. Put about ½ of the marinade sauce on the chicken. Reserve about 1/3 cup of the marinade for the sauce. Cover the chicken and refrigerate for at least 1 hour. Turn the chicken occasionally while it’s marinating.
4. Put a plate for the chicken in the oven and turn it on to Warm.
5. Cut all of the vegetables into bite-size pieces. Put the broccoli in one small bowl, and all of the other vegetables in a large bowl.
broccoli in one bowl, Napa cabbage, onions, red peppers, and mushrooms in the other bowl
6. Heat a large skillet over medium-high heat. Add the oil. When the oil is hot, add the chicken pieces and cook until done, about 6 minutes total. (Alternatively, you can grill the chicken.)
7. Slice the chicken into bite-sized pieces and put it on the plate from the oven; cover with foil and put it in the oven to stay warm.
8. Blend the cornstarch into the 2 teaspoons of water so it’s ready to go.
9. Add the broccoli to the pan. Cook, stirring, for about 2 minutes.
10. Add the rest of the vegetables and the reserved marinade to the pan and cook, stirring, for a couple of minutes.
reserved marinade added
11. Add the cornstarch and water. Continue to cook and stir for about 1 more minute, or until the sauce thickens a bit
12. Stir in a few drops of the toasted sesame oil.
13. Serve the vegetables with steamed rice and top with the cooked chicken.