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Ginger chicken

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Ingredients/Components

dry sherry - 3 Tbsp
soy sauce - 3 Tbsp
hot bean sauce - 2 Tbsp
water - 1 tsp
cooking oil - 2 Tbsp
ginger root, grated - 1 Tbsp
carrot, bias sliced - 1 c
bok choy, sliced
fresh pea pods, tips and strings removed - 2 c
green onions, bias sliced into 1 inch pieces - 3 item
hot cooked rice - 2 c
cornstarch - 1 tsp
whole medium chicken breasts, skinned and boned

How to make ginger chicken:

Stir together sherry, soy sauce, bean sauce, water and cornstarch. Set aside. Rinse chicken and pat dry. Cut into thin bite-size strips. Preheat a wok or large skillet over high heat. Add 1 tablespoon of the oil. (Add remaining oil as necessary during cooking.) Stir-fry ginger root in hot oil for 15 seconds. Add carrots and stir-fry for 2 minutes. Add bok choy, pea pods and onions; stir-fry for 2 to 3 minutes, until crisp-tender. Remove vegetables from wok or skillet.

Add chicken to wok or skillet; stir-fry for 2 to 3 minutes or until no longer pink. Push chicken from the center of the wok or skillet. Stir soy sauce mixture and add to center of wok or skillet. Cook and stir until thickened and bubbly. Return vegetables to wok or skillet; stir to coat vegetables with sauce. Cook and stir about 1 minute or until heated through. Serve with hot rice. Yield: 4 servings.

Recipe categories: Pineapple, Chicken, Main dish.

Rating:

3.6

Average rating: 3.6, total votes: 5

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