Chicken in Ginger Sauce

This chicken is succulent! It's a terrific, easy weeknight dish--and perfect for someone like a newly pregnant friend who might be suffering from nausea or someone recovering from a stomach bug. (Ginger is thought to help queasy stomachs.) The sauce from this chicken is highly flavorful, so serve it over rice and some simply boiled/steamed veggies (it gives great flavor to lackluster bags of frozen "stir-fry" mix).

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

1. 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.
2. 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.
   
3. Taste, adjust seasoning, garnish, and serve!

Serves 4