Chicken Stir Fry
(Courtesy Yuhong Sun)
1 lb boneless, skinless chicken breast, sliced thin
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
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.