Ginger Chicken Stir Fry
Ingredients
1 pound chicken breasts, skinned and boned
¼ cup water
1 cup carrots thinly sliced
1 cup broccoli florets
1 ½ cup coarsely shredded cabbage or nappa
2 tablespoons vegetable oil
¼ cup bottled teriyaki sauce
1 medium onion, cut into wedges
½ teaspoon ground ginger
1 tablespoon cornstarch
1/3 cup dry white wine
1 tablespoon water
3 cups hot cooked brown rice
Preparation:
In a shallow baking dish mix teriyaki sauce and water, to this add sliced chicken. Dip the chicken pieces in the mixture and and stir to coat well. Cover the baking dish and keep in the refrigerator for two hours to marinate.
After two hours remove the dish from the refrigerator and drain the marinade from the chicken. Heat oil in a large wok and put oil in it. When the oil is hot put the marinated chicken and stir fry for less than five minute. Put all the vegetables, ginger and wine and cook for 5 more minutes with covered lid.
In a bowl make a thin paste of water and cornstarch. See to it that the mixture is smooth without any lumps. Now pour this mixture in the wok, as you pour stir it continuously and cook till thickened.
