Sweet and Spicy Chicken Saute (Low Sodium)

Cut the garlic clove with the skin removed vertically in two. Then use the heel of the knife to remove the core and thinly slice.

Separate the leaves, place the knife diagonally along the core to remove. Cut the leaves in half lengthwise, stack, and then cut into 3 - 4 cm (1.2 to 1.6 in.) wide strips.

Lay the knife down almost flat to make thin slices. By doing so, larger slices will cook faster and flavors will be soaked up more easily.