Chicken with Ginger


I tend to serve it over a heap of Udon noodles which is some type of Japanese noodles.

You can also serve this Asian dish over Chinese noodles, available in most supermarkets, or steamed rice.

1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup)

2 tablespoons canola oil

1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks

1 large onion, thinly sliced

2 garlic cloves, minced

1/4 cup soy sauce

2 tablespoons white vinegar

2 tablespoons sugar

1/2 cup sliced scallions

1. Soak ginger in cold water 10 minutes; drain.

2. Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.

3. In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.


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