Garlic Chicken Stir-Fry

Being married has definitely made me care more about cooking. I want to be a good cook and make delicious meals for my husband :) I had never cooked much or knew how to. I still don't really know what I'm doing but I'm trying to learn. I can follow a recipe but I'm not good at making things up on my own. With my work schedule, I do not get to cook that often. Also, my husband loves to cook, and is good at it, so I share the kitchen with him (I'm not complaining about that though).

About a month ago I decided that I was going to pick a new recipe every week to try. I've been using my Better Homes and Gardens New Cookbook Bridal Edition (a great wedding present).

Tonight I made the Garlic Chicken Stir Fry. Here is a list of ingredients...though I didn't follow it exactly.

12 ounces skinless, boneless chicken breast halves

1 cup water

3 tablespoons reduced-sodium soy sauce

2 tablespoons dry white wine

1 tablespoon of cornstarch

2 tablespoons cooking oil

10 green onions

1cup thinly sliced mushrooms

12 cloves garlic (2 tablespoons of bottled minced garlic)

1/2 cup sliced water chestnuts

First you combine the water, soy sauce, and white wine and marinate the chicken in that for 30 minutes. I did not read my recipe before hand so I only marinated my chicken for about 10 minutes. Lesson learned - read the recipe well before you are planning to start cooking :)

Cook onions, mushrooms, and garlic in oil in wok. As you can see, I used a sweet onion instead of green onions and I do not own a wok.

Remove vegetables and cook chicken until no longer pink. When you remove the chicken from the marinade add the cornstarch.

Remove chicken (or push to the side if you have a wok), and add the marinade. Cook and stir until thickened and bubbly. Return vegetables and chicken and stir. This is also where you would add water chestnuts if you want them.

I then served it with rice that I had made in a steamer.

It turned out well and tasted very good. Clay approved :)