Garlic Chicken Delight

Two Chicken Breasts, sliced very thinly
4 Cloves Garlic, crushed and chopped
1/4 Cup Mirin
1/8 Cup Soy Sauce
1/4 Cup Chicken Stock
1 Tablespoon Rice Wine Vinegar
2 Tablespoons Oil

I like this one. It's tasty and, while the garlic is pronounced, it's sweet and mild. The key is to find garlic as fresh as can be. This is a tough task, as grocery store garlic tends to have sat around for awhile. Best bet, as always, is the farmers' market. If you get it there, and you're lucky enough to find heads with stems attached, you're stoked. The innermost part of the stem is edible and wonderfully sweet. Chop that and only use two cloves of the sweet sweet garlic. If you purchase at a supermarket, look for garlic with really tight skin, that will be the freshest.



Begin by sauteing garlic in the oil over medium heat for a minute. Turn heat to high, and add the chicken. Cook for about three minutes, till chicken is done. Add all the other ingredients, and cook two minutes. Thicken with 1/4 cup cornstarch slurry.



For the uninitiated, mirin is a sweet cooking wine made from rice. It has a swell flavor.