Oriental ginger chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breast halves, skinned and boned | |
| ¼ | cup | Soy sauce |
| ¼ | cup | Dry sherry |
| 1 | Garlic clove, minced | |
| 2 | tablespoons | Chopped green onion |
| 1 | tablespoon | Brown sugar |
| 2 | teaspoons | Ginger |
| 2 | tablespoons | Vegetable oil |
| 1 | can | VEG-ALL Mixed Vegetables, with liquid (16 oz) |
| 1 | can | Water chestnuts (8 oz) |
| 1 | cup | Quick cooking rice |
Directions
1. Cut chicken into 2"-long strips.
2. Combine soy sauce, sherry, garlic, onion, brown sugar and 1 teaspoon of the ginger in 1-quart bowl.
3. Add chicken and stir until well coated.
4. Heat oil in large skillet; stir-fry chicken until cooked.
5. Meanwhile, place VEG-ALL, water chestnuts (liquid included) in 2-quart sauce pan with remaining teaspoon of ginger; bring to boil.
6. Stir in rice, remove from heat, cover and let stand 5 minutes.
7. Serve chicken over rice and vegetables.