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Ginger Chicken #2

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  • 2 lb Skinless boneless chicken breasts
  • 1/2 ts Ground ginger
  • 1 2-inch piece of ginger, peeled & minced
  • 2 tb Cornstarch
  • 2 ts Sugar
  • 4 tb Low-salt soy sauce
  • 1 tb Dry sherry or rice vinegar
  • 1 tb Olive oil
  • 1 lg Onion sliced in rings
  • 1/2 lb Mushrooms sliced
  • 1 cn (8 1/2 oz) bamboo shoots rinsed drained and sliced in half lengthwise
  • 2 tb Olive oil
  • 2 Cloves garlic crushed
  • 1 2-inch piece ginger peeled and minced
  • 1 1/2 c Chicken stock or bouillon
  • 1 ts Sugar
  • 2 tb Cornstarch


Rinse and dry chicken and rub with ground ginger. Cut into 1/2-inch strips. Combine next 5 ingredients and pour marinade over chicken. Cover and refrigerate 30 minutes or more.
Heat oil in wok or large cast-iron skillet. Stir-fry onion rings for 2 minutes. Add mushrooms and bamboo shoots and stir-fry for 2 minutes. Remove vegetables and set aside. Add remaining 2 tbsp olive oil, crushed garlic and ginger. Brown garlic and ginger and discard. Add chicken strips and stur-fry a few minutes tto coat with oil. Add marinade and 1 cup chicken stock. Cover and cook on medium heat until chicken is opaque. Whisk sugar, cornstarch and remaining 1/2 cup chicken stock together. Pour mixture over chicken and cook several minutes. Add reserved vegetables, tossing to combine.
** From "SPICES make the wonderful difference" by Dorothy Kauffman
* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA
Posted to MC-Recipe Digest V1 #704 by Lisa Clarke <> on Aug 1, 9