Ginger Chicken
Total Time: 45 mins
Preparation Time: 30 mins
Cook Time: 15 mins
Ingredients
- Servings: 4
- 1 egg , beaten
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/8 teaspoon pepper
- 1 lb boneless skinless chicken breast, in 1-inch cubes
- 1/2 teaspoon cornstarch
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 tablespoon peanut oil
- 2 teaspoons peanut oil
- 1 medium green pepper, julienned
- 3 green onions, cut into 1-inch lengths
- 1/2 cup bamboo shoot, finely chopped
- 2 -3 teaspoons fresh ginger, minced
- 1/4 cup slivered almonds, toasted
Recipe
- 1 in a large resealable plastic bag, combine the egg , soy sauce, cornstarch and pepper. add chicken; seal bag and turn to coat. refrigerate for 30 minutes. for sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside.
- 2 drain chicken and discard marinade. in a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. remove and keep warm.
- 3 stir-fry green pepper and onions in remaining oil for 2 minutes. add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
- 4 stir sauce mixture and add to the pan. bring to a boil; cook and stir for 2 minutes or until thickened. add chicken and heat through. sprinkle with almonds. serve with rice if desired.
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