Stir Fry Ginger Chicken
Delicious stir-fry chicken with varieties of vegetables. Serve over a bed of rice to make a complete meal.
or other vegetable oi
chicken breast halves, boneless, skinless
cut into bite-size pieces
or broccoli spears
snow pea pods
peeled and cut into match sticks, or 1/2 small red bell pepper strips
sliced, or baby corns
mixed with 1/2 tablespoon cornstarch, up to 1 cup if you like more sauce
peeled and freshly chopped
soy sauce, tamari
or to taste
Chinese rice vinegar
or any vinegar, to taste
Heat oil in nonstick skillet or wok over medium high heat until hot.
Cook chicken pieces until browned, about 3 minutes.
Add in vegetables and cook until tender-crisp, about 2 to 3 minutes.
Add ginger and garlic, and cook until chicken is no longer pink, another 2 minutes or so.
Add chicken broth-corn starch mixture, soy sauce, vinegar and sesame oil to taste.
Cook until sauce bubbles and thickens, about 1 minute.
Serve warm with rice.