Double Ginger Chicken And Scallion Stir Fry Recipe
Ingredients
| Chicken broth | 1 Cup (16 tbs) | |
| Soy sauce | 1 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| 2 teaspoons chinese hot chili oil | ||
| Vegetable oil | 3 Tablespoon | |
| 1 pound skinless, boneless chicken breasts or thighs,cut into thin strips | ||
| Garlic | 2 Clove (5gm) | |
| Minced ginger | 3 Tablespoon | |
| 1 bunch scallions, thinly sliced lengthwise,then cut into 2-inch lengths | ||
| Crystallized ginger | 2 Tablespoon, chopped | |
| Cilantro | 2 Tablespoon, chopped | |
Directions
1. In a small bowl, combine broth, soy sauce, cornstarch, and chili oil. Stir to dissolve cornstarch. Set sauce aside.
2. In a wok or large frying pan, heat vegetable oil over high heat. Add chicken and stir-fry until chicken is just white, 2 to 3 minutes. Add garlic, ginger, and scallions. Stir-fry 1 minute.
3. Stir sauce briefly to blend cornstarch. Add to wok and cook, stirring, until sauce thickens, about 2 minutes. Serve at once, garnished with crystallized ginger and cilantro, if desired.
2. In a wok or large frying pan, heat vegetable oil over high heat. Add chicken and stir-fry until chicken is just white, 2 to 3 minutes. Add garlic, ginger, and scallions. Stir-fry 1 minute.
3. Stir sauce briefly to blend cornstarch. Add to wok and cook, stirring, until sauce thickens, about 2 minutes. Serve at once, garnished with crystallized ginger and cilantro, if desired.
Chef
