Chicken with Ginger

You can also serve this Asian dish over Chinese noodles, available in most supermarkets, or steamed rice.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken with Ginger

Source: Everyday Food, October 2003

Ingredients

  • 1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup)
  • 2 tablespoons canola oil
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons sugar
  • 1/2 cup sliced scallions

Directions

  1. Soak ginger in cold water 10 minutes; drain.

  2. Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.

  3. In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

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