Stir-Fried Ginger Chicken

Submitted by Stephanie Y.

"From Fete Accomplie in Washington D.C. EDIT: Please do not use the Zaar converter to cut this recipe in half as it is inaccurate with thirds."

 

• Ready In: 38mins
• Ingredients: 12
• Serves: 8

ingredients

• 4 whole boneless skinless chicken breasts
• 14.79 ml vegetable oil
• 1 bunch broccoli, separated into flowerets and sliced stems
• 473.18 ml snow peas
• 473.18 ml chicken stock
• 2 inch fresh ginger (peeled and grated)
• 2 garlic cloves
• 14.79 ml cornstarch
• 78.78 ml cold water
• 78.78 ml soy sauce
• 78.78 ml dry sherry
• 4.92 ml sesame oil

directions

1. Cut the chicken into 1 inch strips and stir-fry it in the oil over high heat for about 2 minutes, until it has browned and is barely cooked through. Drain the chicken and set it aside.
2. Steam the broccoli flowerets and the sliced stems for 3 minutes, and the snow peas for 1 minute. Set them aside.
3. Boil the chicken stock, ginger, and garlic for 5 minutes and then strain the stock.
4. Combine the cornstarch with the cold water. Stir it into the chicken stock and boil the mixture until it has thickened. Add the soy sauce, sherry, and sesame oil. Add the chicken and vegetables to the sauce and heat through. Serve with boiled or steamed rice.

Reviews

[Artemis Platts]

This is excellent. I did make some adjustments (based on ingredients I had at hand) - I used 1/2 of the chicken and added more veggies- carrots, mushrooms,green pepper, green peas. Also, substituted pasta for the rice. I didn't have any sherry, so I used merlot instead. It's the combination of the garlic, ginger, soy and wine that make this recipe. Awesome! DH loved it too! Highly recommended.

 

[susie cooks]

I made this recipe for Add More Veggies Challenge ZWT4. I added 1 cup of cauliflower, one medium carrot and 3 green onions. I used only 3 breasts so I did not need to make extra sauce for the extra veggies. I really could taste the sherry in this sauce. Very good! I served this over steamed white rice.

 

[little_wing]

We enjoyed this very much! I threw in some extra veggies (carrots, onions, water chestnuts and mushrooms)Delicious. Like some of the other reviewers, I like the beautiful golden sauce before adding the soy sauce and sherry. I think next time I will just add a few splashes at a time until I get it where I want it. Definitely a keeper though. Thanks for posting!

 

[Stephanie Z.]

This was great! I loved the flavor and consistency of the ginger sauce. I added some julienned sliced carrots for color and think that some red bell peppers would go well too. Thanks cookiedog!

 

[*Parsley*]

Delicious! Crisp veggies and a tasty sauce. It does take a bit more time to prepare than other stir-frys, but you'll appreciate the effort at the end. I added a few slices of onion and I used reduced sodium soy sauce. Served this over noodles. I will certainly make this again; maybe throw some carrots in, too. Thanx for posting.