My two favorite ingredients- garlic and chicken. This is a match made in heaven. Using classic Chinese ingredients, I take the traditional dish a step further by adding loads more fresh minced garlic at the end, rather than stir-frying the garlic at the onset of cooking as is usually done in restaurants. Not only does this enhance the pungent garlic flavor (which is imperative when you’re going to make a dish with the ingredient in the name), but fresh garlic also has powerful cholesterol and heart disease fighting properties. This is a great recipe for those wanting huge flavors while being health conscious.

Serves 4

2 boneless skinless chicken breasts
1 cup cornstarch
3 tablespoons vegetable oil
1 tablespoon butter
3 tablespoons soy sauce
2 tablespoons Chinese cooking wine (Shaoxing wine)
1/2 teaspoon sugar
6 tablespoons water
20 cloves garlic, sliced thinly
2 scallions, ends trimmed and sliced thinly on the diagonal
Freshly ground black pepper


Trim excess fat off of chicken and chop into very small cubes.

Dredge the chicken cubes in cornstarch and set aside. Heat the oil and butter in a wok on high heat. Sauté the garlic until crisp and golden brown.

Add the chicken and lower to medium high heat. Add soy sauce, cooking wine, sugar and water; continue to stir fry until chicken is golden brown for just a few minutes.

Remove from heat. Toss in the garlic, scallions and freshly ground black pepper until thoroughly combined. Serve immediately.