I don't know about you, but after all that heavy, sweet food, I am ready for something simple and light.
That's why for this Fit Food Friday recipe we turned to the Lighter Side:
Easy Stir-Fried Chicken with Ginger and Scallions
Courtesy of www.seriuseats.com and authored by Shao Z.
1/2 pound chicken breast, sliced about 1/8 inch thick
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon ground white pepper
1/2 teaspoon Shaoxing wine
1/2 teaspoon soy sauce
1 teaspoon plus 3 tablespoons vegetable oil, divided
1/2 teaspoon cornstarch
10 thin slices julienned ginger, plus one 1/4-inch-thick slice
4 scallions, cut into 2-inch segments
1 medium onion, sliced
*I also added in*
1 zucchinni cut into 1/2 inch pieces,
2 broccoli stalks (cut off outer woody part to reveal the sweet core) cut into slices about 1/4 inch thick
feel free to add extra veggies, I love to use up what is in the veggie drawer when i make meals like these.
3 medium cloves garlic, finely minced (about 1 tablespoon)
Steamed rice or noodles, or quinoa, for serving
Place the sliced chicken in a large bowl and add salt, sugar, ground white pepper, Shaoxing wine, soy sauce, 1 teaspoon oil, and cornstarch. Mix well and marinate for 30 minutes in the refrigerator.
After 30 minutes, take the chicken out of the refrigerator. Heat 2 tablespoons of oil in a wok over high heat until smoking. Add the 1/4-inch-thick slice of ginger. Cook, stirring, for 30 seconds, then remove and discard the ginger.
Add the chicken. Spread the chicken out with the spatula and cook without moving until slightly browned, about 1 minute. Continue to cook while stirring regularly until nearly cooked through, about 2 minutes longer. Transfer to a bowl and set aside.
Heat remaining tablespoon oil in wok over high heat until smoking. Add the scallions and onions. Season with salt and cook, stirring, until the onions are tender, another 2 minutes. Return chicken to the wok along with julienned ginger and minced garlic. Cook, stirring, until fragrant, about 1 minute. Transfer to serving platter and serve immediately with rice.
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