*Photo courtesy of Martha Stewart
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 garlic cloves, minced
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons sugar
1/2 cup sliced scallions
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.
Serve over Chinese noodles or steamed rice.
*Jayne's Notes: Warning to all you faint-of-heart at the sight of ginger. As you see from above, this has a lot of it. Soaking the ginger and then browning it with the onions does lower the intensity. I like authentic flavor packed Chinese food but if you want to give this recipe a try just decrease the amount. The recipe is worth trying so don't be scared off! My kiddos eat this happily with no complaints. Tonight I added about a quarter cup grated carrots. I liked the color the carrots added and it tasted good as well. Also, I'm always trying to sneak extra veggies into my kids' food and this worked just dandy! This dish is all meat so be sure to serve a veggie on the side. Tonight we served this on steamed rice with steamed cabbage on the side. Yum!