Oriental Ginger Chicken
asian, chicken, chinese, main dish
4 chicken breast halves, skinned and; boned
1/4 cup soy sauce
1/4 cup dry sherry
1 garlic clove, minced
2 tablespoon chopped green onion
1 tablespoon brown sugar
2 teaspoon ginger
2 tablespoon vegetable oil
1 can veg-all mixed vegetables, with liqu; id (16 oz)
1 can water chestnuts (8 oz)
1 cup quick cooking rice
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.
Yield: 4 servings