Oriental Ginger Chicken

Name: Oriental Ginger Chicken
Yield: 4
Cuisine: Fusion
Ingredients: chicken breast halves, boneless, skinless; soy sauce, tamari; sherry; garlic cloves; scallions, spring or green onions; brown sugar; ginger; vegetable oil; mixed vegetables; water chestnuts; rice

Yield

4 servings

Prep

10 min

Cook

15 min

Ready

25 min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
4	each	chicken breast halves, boneless, skinless
¼	cup	soy sauce, tamari
¼	cup	sherry dry	*
1	each	garlic cloves minced
2	tablespoons	scallions, spring or green onions chopped
1	tablespoon	brown sugar
2	teaspoons	ginger
2	tablespoons	vegetable oil
1	can	mixed vegetables with liquid, 16 oz	*
1	can	water chestnuts 8 oz	*
1	cup	rice quick cooking

Ingredients

Amount	Measure	Ingredient	Features
4	each	chicken breast halves, boneless, skinless
59	ml	soy sauce, tamari
59	ml	sherry dry	*
1	each	garlic cloves minced
3E+1	ml	scallions, spring or green onions chopped
15	ml	brown sugar
1E+1	ml	ginger
3E+1	ml	vegetable oil
1	can	mixed vegetables with liquid, 16 oz	*
1	can	water chestnuts 8 oz	*
237	ml	rice quick cooking

Directions

Cut chicken into 2 inch long strips. Combine soy sauce, sherry, garlic, onion, brown sugar and 1 teaspoon of the ginger in a 1 quart bowl.

Add chicken and stir until well coated. Heat oil in large skillet; stir-fry chicken until cooked. Meanwhile, place mixed vegetables, water chestnuts (liquid included) in a 2 quart sauce pan with remaining teaspoon of ginger; bring to boil.

Stir in rice, remove from heat, cover and let stand 5 minutes. Serve chicken over rice and vegetables.