A chicken version of Beef Salpicao. Chicken slices marinated in savory and garlicky sauce, sauteed with onions, more garlic, and mushrooms. Best paired with hot white rice, or pasta. —Mr. Hugh's Kitchen
Marinate the chicken fillet pieces. In a bowl, combine and mix the chicken, Knorr liquid seasoning, soy sauce, ground black pepper, Spanish paprika, and half of the minced garlic. Mix well, and cover the bowl. Refrigerate for at least 6 hours. If you are preparing this in the evening, leave it overnight. The longer you marinate this, the better absorption of the marinade to the protein.
Toast some garlic bits. Toast the minced garlic. Heat up the pan under low fire and add cooking oil. Before the oil gets too hot, add garlic and stir carefully until it’s toasted and reaches a nice golden-brown color. Remove from the pan, and set aside for later.
Cook the Chicken Salpicao. In the same pan, add onions, and cook under medium heat until it becomes translucent. Add mushroom, ground black pepper, and cook for about a minute or two. Add the marinated chicken fillet together with the marinade, and turn the heat up to medium high. Stir and mix well. Add butter, water and oyster sauce. Stir and mix well. Simmer under medium low heat for 2 to 3 minutes. Taste the Chicken Salpicao, and adjust taste to your liking. Drizzle the sesame oil, and mix for another minute. If you don’t like toasted garlic being garnished, add the toasted garlic and combine with the salpicao before transferring to a plate. Otherwise, just skip this part.
Transfer into a serving plate, and garnish with the toasted garlic.