Best 2 Amys Garlic Egg Chicken Recipes

Indulge in culinary bliss with Amy's Garlic Egg Chicken, a delectable dish that tantalizes taste buds with its savory and aromatic flavors. This classic Cantonese dish features tender chicken marinated in a symphony of garlic, eggs, and soy sauce, then skillfully pan-fried until golden brown. Accompanying this main course are three equally enticing recipes: Steamed Chinese Eggplant with Garlic Sauce, a vegetarian delight where soft eggplant slices are enveloped in a savory garlic sauce; Wok-tossed Green Beans with Garlic, a vibrant side dish that delivers a delightful crunch and garlicky goodness; and Stir-fried Snow Peas with Garlic, a simple yet flavorful dish that showcases the natural sweetness of snow peas, all enhanced by the aromatic essence of garlic. Prepare to embark on a culinary journey as you explore these irresistible recipes, guaranteed to leave you craving for more.

Let's cook with our recipes!

AMY'S GRILLED CHICKEN BREASTS

Amy's Grilled Chicken Breasts image

This recipe is delicious. I have not barbecued these but I have baked these in the oven. The flavors in this recipe are just wonderful and this is also a nice healthy and low fat recipe. The recipe is exported from Mastercook. This is a recipe that you definitely want to be sure and not overcook so the chicken stays moist and juicy. Preparation does not include marinating times.

Provided by Gingerbear

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 skinless chicken breast halves
2 teaspoons Dijon mustard
3 1/2 tablespoons white wine vinegar
2 teaspoons garlic, minced
2 teaspoons honey
1 1/3 tablespoons fresh thyme or 2 teaspoons dried thyme, minced
1/3 teaspoon coarse salt
1 1/3 dashes red pepper flakes
1 tablespoon olive oil
4 sprigs fresh thyme

Steps:

Place the chicken breasts within a folded piece of plastic wrap; slightly flatten upper portion of each breast with the broad side of a chef's knife to promote even grilling.
Place breasts in a shallow glass or ceramic dish.
Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine.
Add oil a little at a time and whisk to combine marinade.
Pour marinade over breasts.
Cover with plastic wrap and marinate in refrigerator, turning once or twice in marinade, for at least 2 hours, or up to 4 hours.
Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish.
Transfer all marinade to small saucepan and bring to a boil; reserve.
Lightly grease grill rack with cooking spray.
Preheat grill.
Place breasts on grill.
Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.

Nutrition Facts : Calories 280.7, Fat 10.7, SaturatedFat 1.9, Cholesterol 68.4, Sodium 308.8, Carbohydrate 22.6, Fiber 9.3, Sugar 6.4, Protein 31.5

AMY'S SWEET & SPICY ROASTED GARLIC SESAME CHICKEN

Amy's Sweet & Spicy Roasted Garlic Sesame Chicken image

I love sesame chicken! This stuff is such a treat! A little sweet and a little spicy!

Provided by Amy H. @Meave

Categories Chicken

Number Of Ingredients 24

Ingredients

THE CHICKEN
3-4 - chicken breasts, cut into 1 inch strips
1 1/2 cup(s) flour
1/2 cup(s) cornstarch
3 tablespoon(s) sesame seeds
1/2 teaspoon(s) salt
1 cup(s) milk
1 - egg
- oil for deep frying
THE SAUCE
2 - heads roasted garlic, cooled
1 medium onion, minced
2 tablespoon(s) sesame oil
2 tablespoon(s) crushed pineapple
1/4 cup(s) water
1 cup(s) brown sugar, firmly packed
1 1/2 cup(s) pineapple juice
1/4 cup(s) soy sauce
1 - juice from 1/2 lemon
3 teaspoon(s) rice vinegar
1 tablespoon(s) rice wine
1/4 teaspoon(s) cayenne pepper, more for extra spicy
- extra sesame seeds for garnishing
2 tablespoon(s) cornstarch mixed with 2 tbsp. water

Steps:

Squeeze out the roasted garlic and mash. Saute onion in sesame oil until it caramelizes, add roasted garlic and cook 1 more minute to release flavor. Add pineapple,1/4 cup water and brown sugar, cook until sugar is melted.
Combine pineapple juice, soy sauce, lemon juice, rice vinegar, rice wine and cayenne pepper with garlic mixture. Stir occasionally until mixture boils. Reduce heat and simmer for 1/2 hour or until sauce has reduced by half and is thick and syrupy. If sauce is thin, mix 2 Tbsp. Cornstarch mixed with 2 Tbsp. water and stir into sauce over medium-high heat until it reaches the consistency of a thick syrup.
Mix together flour, cornstarch, salt, and sesame seeds in a dish, set aside. Mix in a second dish milk and egg. Dip chicken in milk mixture and roll in flour mixture. Deep fry in hot oil until browned and fully cooked, drain on paper towels.
Toss sauce with fried chicken strips.

Tips:

Use fresh ingredients: The quality of your ingredients will make a big difference in the final dish. Use fresh garlic, eggs, chicken, and vegetables for the best flavor.
Don't overcrowd the pan: When cooking the chicken, be sure not to overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
Use a non-stick pan: A non-stick pan will help to prevent the chicken from sticking. If you don't have a non-stick pan, be sure to grease the pan well before cooking the chicken.
Cook the chicken over medium heat: Medium heat will help to prevent the chicken from overcooking and drying out. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit.
Add the eggs and vegetables towards the end of cooking: This will help to prevent the eggs from overcooking and scrambling. Add the vegetables towards the end of cooking so that they still have some crunch.
Serve immediately: This dish is best served immediately after cooking. The chicken will be at its most tender and juicy, and the vegetables will be at their most crisp.

Conclusion:

Amy's Garlic Egg Chicken is a quick and easy weeknight meal that is packed with flavor. The chicken is tender and juicy, the eggs are fluffy and light, and the vegetables are crisp and flavorful. This dish is sure to please the whole family and is a great way to use up leftover chicken.