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...

 

...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.

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.

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.

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