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Serves 4
1/3 cup Ginger preserves
1 tbs cornstarch
2 tbs soy sauce
2 tbs Asian sesame oil
1 lb skinless, boneless chicken breasts cut crosswise into ½ inch strips
3 tbs Extra Virgin Olive Oil
1 garlic clove, minced
½ inch peeled fresh ginger, minced
3 scallions, sliced
2 tbs rice wine vinegar
1. In a medium bowl, combine ginger preserves, cornstarch, soy sauce and 2 tbs cold water. Whisk in sesame oil. Add chicken and toss to coat. Marinate 30 minutes at room temperature.
2. In a wok or deep fry pan, heat 2 tbs oil over high heat until hot, swirling to coat sides of pan.
3. Add chicken with marinade and stir fry until meat is white throughout but still juicy, 3 – 4minutes. Remove to a warm plate.
4. In the same pan, heat remaining tablespoon of oil over high heat. Add garlic, fresh ginger and scallions and stir fry until fragrant, about 1 – 2 minutes.
5. Return chicken to pan. Stir in vinegar and cook until chicken is heated through, 1 – 2 minutes and serve.
Source: 365 Ways to Wok
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