May 28, 2013

Ooh, That Smell {Chicken Garlic}

Do you try to recreate restaurant dishes at home?  It's not something I've ever embraced.

I may take an idea from a meal I've eaten in a restaurant and mess around with it a bit (like THIS seafood pasta).  But to sit down and hammer out a copy cat version...
Chicken Garlic from Ms. enPlace
...honestly, I'm too lazy busy and would rather just go out to eat it.

Exceptions occur, though, if a restaurant closes or if we move.

We lived in Bryan, TX for about 5 years and in that time we were introduced to Greek and Thai food in that young college town.  Thai Taste was a favorite among my friends.  The food was fantastic and super cheap for lunch--great for students on a budget.  Their Chicken Garlic stood above all the other menu items.

Chicken Garlic from Ms. enPlace

The thing about this dish is that it was swimming--no drowning in garlic.  So much that after eating, my skin would smell of garlic.  Sometimes even for a day or two.  My lab manager always knew when I had Chicken Garlic for lunch.  And he was usually miffed.  Not that I was stinking up the lab.  But that I went to Thai Taste without him.

Chicken Garlic from Ms. enPlace

It has since closed and we haven't lived in Bryan for 10 years.  A couple of years ago, The Husband got a wild hair to recreate Chicken Garlic.

Is it like Thai Taste's?  Well, it's been so long, I have no idea!

But I can tell you that his version is really good and quick to make.

Like many Asian-style dishes, have everything prepped and ready to go.  Once you start cooking things will move fast.

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Chicken Garlic
1 1/2 Tbsp vegetable oil
1 lb chicken boneless skinless chicken breasts, cut into bite size pieces
8 large cloves garlic, peeled and finely minced
1 tsp black pepper
3/4 tsp sugar
1/2 tsp red pepper flakes
1 Tbsp fish sauce
1 cup chicken broth, plus a few tablespoons if needed
cooked rice
chopped parsley for garnish

Heat oil in a large skillet over high heat.  Add the chicken pieces and brown all over.

Lower the heat to medium and add the garlic.  Saute for a few  minutes until the garlic softens.  Stir constantly to prevent burning.  Add a few tablespoons of chicken broth if the garlic starts to stick.

Add the black pepper, sugar, red pepper flakes, and fish sauce.   Stir to coat the chicken.  Cook for a minute or two.

Add the chicken broth and lower to a simmer.  Simmer for about 10-15 minutes.  Serve over rice.  Sprinkle parsley on top.

Linking with:

Jam Hands  Hearth and Soul blog hop at Premeditated Leftovers Feeding Big
Love Bakes Good Cakes
nap-time creations
White Lights on Wednesdays
Miz Helen’s Country Cottage Photobucket
BWS tips button Freedom Fridays
Memories by the Mile
 photo SimpleSupperTuesday_zps93ff0e49.jpg


  1. YUM! This looks so good!

  2. Must make ... have had a 'wild hair' for Asian of late and this looks easy and satisfying for this rainy drab day ... thanks, dearie!

  3. I have all of this stuff on hand. I may be making this sooner rather than later. :)

  4. Ooh... I can almost smell the garlic from here! This sounds delicious, me and garlic are the best of friends! My kids could even eat chopped garlic with their noodles!

  5. All that garlic defintiely sounds like a good thing! Good job on recreating this!

  6. This sounds amazing! I am going to have to try this one soon! Pinning :)

  7. Sounds super yummy! Thanks for sharing with Simple Supper Tuesday. Have a great week Michelle.

  8. What kind of an Italian am I? I never make a dish like this. My family needs more garlic in their life. Pinning.

  9. What a delicious recipe - so good you were able to recreate it! I love all the wonderful garlic and spices.

  10. Hope you are having a great week and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


Thanks for stopping by! I appreciate your comments.