Chicken Stir Fry

Chicken Stir Fry
(Courtesy Yuhong Sun)

1 lb boneless, skinless chicken breast, sliced thin

1 egg

1 tbls soy sauce

1 tbls cornstarch

3 thin slices ginger root

5 tbls vegetable oil, divided

½ onion, sliced

1 green pepper, sliced

Salt to taste

2 cups cooked rice

Sauce:

1 tbls 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 sauce and set aside. Mix chicken, egg and cornstarch.

In a heavy saute pan, heat 3 tbls oil and ginger slices.  Add chicken and saute until no longer pink. Remove chicken and ginger from the pan.

Add 2 tbls spoons 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 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.

 

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