Recipe from How to Cook Everything, 10th ann. edition
- 2 T. peanut or vegetable oil
- 1 t. chopped garlic
- 3 T. minced or grated fresh ginger (yes, that's 3 tablespoons!)
- 1/4 c. dry white wine or water
- 1/2 c. chicken or vegetable stock
- 1/4 c. soy sauce (start with less or use low-sodium)
- 1 1/2 pounds boneless white-meat chicken, cut into 1- to 1 1/2-inch chunks
- salt and freshly ground pepper
- chopped fresh cilantro for garnish
- Pour the oil in a large skillet over medium heat. When hot, add garlic and ginger and cook, stirring, for 2-3 minutes. Add wine and stock; bring to a boil and let bubble for a minute or two. Add the soy sauce.
- Add the chicken, turn the heat down to medium-low, cover, and simmer until the meat is barely cooked through, 5 or 6 minutes. There will be lots of sauce; if you'd like to reduce it, remove the chicken with a slotted spoon and keep warm. Boil the sauce for a minute or two or until it's the consistency you want.
- Taste, adjust seasoning, garnish, and serve!
1 comment:
Simple and yummy! I've done this a lot and we love it.
I've even done it with beef, but I add some orange juice. We like it a lot that way - gives it a slightly sweet taste.
Oh - it's also good over noodles if you find that you forgot to get some rice... lol.
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