Chicken Stir Fry
(Courtesy Yuhong Sun)
1 lb boneless, skinless chicken breast, sliced thin
1 tbsp soy sauce
1 tbsp cornstarch
3 thin slices ginger root
5 tbsp vegetable oil, divided
½ onion, sliced
1 green pepper, sliced
Salt to taste
2 cups cooked rice
1 tbsp chopped ginger
3 cloves chopped garlic (3 teaspoons)
2 scallions, thinly sliced
¼ cup soy sauce
½ teaspoon brown sugar
Chili oil to taste
Mix ingredients for the sauce and set aside. Mix chicken, egg and cornstarch.
In a heavy saute pan, heat 3 tbsp oil and ginger slices. Add chicken and saute until no longer pink. Remove chicken and ginger from the pan.
Add 2 tbsp oil. Saute onion and pepper until just beginning to cook through but still has a crunch. Add chicken and sauce to pan and heat through
Serve over rice.
4 servings, 500 calories per serving.
Hack: Freeze in servings-sized portions for future use.
Hack: Place leftover rice while still warm (to retain moisture) in serving-size containers and freeze for future use.
Hack: For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!