Scallion and Ginger Chicken (Stir-Fry)
Arriving home late (again) I needed something that was quick, simple yet full of satisfying flavors. This recipe modified from another site did the trick. When I made this I added two medium zucchini, halved and sliced, and cooked them just after the chicken and before the sauce. Made this a complete meal.
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INGREDIENTS
Nutrition- 4
- salt & freshly ground black pepper
- 1
- 1⁄4
- 3
- 1tablespoon minced fresh ginger
- 3⁄4
- 1⁄3cup cider vinegar
- 2tablespoons hoisin sauce
- 1teaspoon sugar (I tend to like sweet and sour combinations a bit on the tart side, add more sugar or sugar substitut) or 1 teaspoon sugar substitute (I tend to like sweet and sour combinations a bit on the tart side, add more sugar or sugar substitut)
- 1⁄2
- 1⁄2teaspoon cornstarch
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DIRECTIONS
- Cut the chicken into small bite sized strips and season with salt and pepper to taste. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and stir until the chicken is cooked through, about 3 minutes. . Transfer the chicken to a plate and cover to keep warm.
- Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add scallion whites, garlic and ginger. Cook, stirring for 1 minute. Add broth, vinegar, hoisin sauce, cornstarch and sugar. Bring to a simmer. Cook until slightly thickened, about 3 minutes.
- Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 2 minutes. Season sauce with soy sauce to taste. Garnish with scallion greens.
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