A Chinese recipe for chicken, this combines the tasty flavors of pepper and garlic with the melt-in-your-mouth scrumptious texture of boneless chicken.

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[edit] Ingredients

1 1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons peanut oil
15 cloves garlic, peeled
3 tablespoons Shao-Hsing cooking wine or dry sherry
2 tablespoons light soy sauce
1 1/3 cups chicken stock

[edit] Steps

Season chicken with salt and black pepper. Toss with flour until coated
Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving

[edit] Tips

Add sliced garlic to the pan and stir-fry for a minute before adding the sauces. This way you can eat the garlic. And your heart will bless you for that.