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6475 Belding Rd. NE Rockford, MI 49341
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Posted on 12-30-2014

WHEW!!!!  

Have we all survived Christmas and all the 

                                          FOOD

                            

and

CANDY

?

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. 

Ingredients

  • 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

Procedures

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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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