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Title: Ginger Chicken Categories: Chicken, Stir fry Yield: 4 Servings 1 lb Boneless skinless chicken -breasts 2 tb Minced gingerroot 2 tb Soy sauce 1 tb Oyster sauce 1 ts Granulated sugar 1/2 ts Cornstarch 1 pn Cayenne pepper 1 tb Vegetable oil 2 Cloves garlic; minced 1 c Thinly sliced mushrooms 1 Sweet red or green pepper; -cut in thin strips 1/4 c Fresh coriander leaves Serve with basmati rice and herbed carrots. Slice chicken across the grain at 1-inch intervals. Stir together ginger, soy sauce, oyster sauce, 1 tablespoon water, sugar, cornstarch and cayenne, in large nonstick skillet or wok, heat oil over high heat; stir-fry chicken and garlic for 2 minutes. Add mushrooms and green pepper; stir-fry for 1 minute. Add ginger mixture; stir-fry for 1 minute or until chicken is no longer pink inside and sauce is thickened. Sprinkle with coriander. Originally posted to rec.food.recipes by Robin Cowdrey Recipe by: Canadian Living Magazine - June 1997 Posted to recipelu-digest Volume 01 Number 297 by RecipeLu |