Ingredients
-
4
-
-
1
-
1/4
-
3
-
1
-
3/4
-
1/3
-
2
-
1
-
-
-
-
-
Directions
Scallion and Ginger Chicken (Stir-Fry), Arriving home late (again) I needed something that was quick, simple yet full of satisfying flavors. This recipe modified from another site did the trick. When I made this I added two medium zucchini, halved and sliced, and cooked them just after the chicken and before the sauce. Made this a complete meal., Very good and easy-to-make! I made as directed and served this with frozen Asian vegetables. Very good and filling too! I made this for Zaar Tag. Thanks for sharing!, Arriving home late (again) I needed something that was quick, simple yet full of satisfying flavors. This recipe modified from another site did the trick. When I made this I added two medium zucchini, halved and sliced, and cooked them just after the chicken and before the sauce. Made this a complete meal.
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Steps
|
1
Done
|
Cut the Chicken Into Small Bite Sized Strips and Season With Salt and Pepper to Taste. Heat 1 1/2 Teaspoons Oil in a Large Heavy Skillet Over Medium-High Heat. Add the Chicken and Stir Until the Chicken Is Cooked Through, About 3 Minutes. . Transfer the Chicken to a Plate and Cover to Keep Warm. |
|
2
Done
|
Reduce Heat to Medium and Add the Remaining 1 1/2 Teaspoons Oil to the Pan. Add Scallion Whites, Garlic and Ginger. Cook, Stirring For 1 Minute. Add Broth, Vinegar, Hoisin Sauce, Cornstarch and Sugar. Bring to a Simmer. Cook Until Slightly Thickened, About 3 Minutes. |
|
3
Done
|
Return the Chicken and Any Accumulated Juices to the Pan; Reduce Heat to Low. Simmer Until the Chicken Is Cooked Through, About 2 Minutes. Season Sauce With Soy Sauce to Taste. Garnish With Scallion Greens. |
