This is cookbook week here at For the Love of Cooking. The reason for doing a cookbook week is that I have received 5 different cookbooks in the past two weeks – how sweet is that? I love being a food blogger! I really wanted to cook a recipe from each book before I pack them away for the big move to our new house. I tried to pick recipes with ingredients I already have on hand because I need to clean out the cupboards for the move too, you know, less to pack.
The first cookbook that I am cooking from is a VERY special cookbook. It’s called Dinner with Warriors. A collection of favorite recipes and inspirational stories from heroes that were injured or fell during the war on terror. Basically, this book took 1 year to compile and it features 70 heroes and about 120 recipes. Each is a favorite of the injured or fallen soldier and there is a little information about each soldier. It’s filled with a range of simple recipes to more advanced recipes, most of which are comforting and delicious. Proceeds for this book are donated to several charities, including Homes for our Troops, Children of Fallen Soldiers Relief Fund, The Wounded Warrior Project, and more.
I chose the Chinese Garlic Chicken because it looked flavorful and delicious, and I had all the ingredients I needed on hand. This recipe was a favorite of CW2 Mark William Evans, Jr. Who lost his life flying a Blackhawk Helicopter. Thank you Mr. Evans for protecting our country and for helping to keep us safe… this recipe is dedicated to you and your family.Chinese Garlic Chicken: Recipe and photos by For the Love of Cooking.net Original recipe by the family of CW2 Mark William Evans, Jr. ~ Dinner with Warriors
- 1 lb boneless, skinless chicken breasts, chopped into bite sized cubes
- 3 tbsp soy sauce (divided)
- 1 tbsp dry sherry
- 4 cloves of garlic, finely minced
- Few drops of sesame oil
- 1/4 tsp chili paste
- 2 green onions, finely chopped
- 1 tbsp peanut oil
Chop up the chicken into bite sized chunks. Place in a bowl, mix with 1 tablespoon of soy sauce and 1 tablespoon of dry sherry, mix until evenly coated then place into the refrigerator to marinate for 20-25 minutes.
While the chicken is marinating, prepare the garlic and green onions. Combine the sesame oil, 2 tablespoons of soy sauce, and chili paste together in a bowl. Set aside.
Heat wok and add peanut oil. When oil is hot, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the soy sauce mixture and stir until chicken is coated evenly. Total cooking time should be about 5 minutes. Serve with brown rice. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
GIVEAWAY **GIVEAWAY CLOSED – WINNER CHOSEN**: