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Friday, May 30, 2008
Posted by Leslie at 11:51 PM
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Deep Thoughts...by Jack Handey
When you go in for a job interview, I think a good thing to ask is if they ever press charges.
Mmmm...that's goo-ood!
Chicken with Ginger
Ingredients:
3-inch piece of ginger ¼ c. soy sauce
1½ lbs. boneless skinless chicken breast 2 T. white vinegar
2 T. canola oil 2 T. sugar
1 large onion, thinly sliced ½ c. sliced scallions
2 cloves minced garlic
rice or ramen noodles for serving
Directions:Peel ginger and cut 1/8-inch-thick matchsticks to measure 1/2 cup. Soak in cold water 10 minutes; drain. Cut chicken breast into 1-1/2-inch chunks. Heat canola oil in a skillet over high heat. Brown chicken in two batches, 6 to 8 minutes. Set aside. In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions. Remove ginger before serving. Serve over rice or ramen noodles. Serves 4.
Ingredients:
3-inch piece of ginger ¼ c. soy sauce
1½ lbs. boneless skinless chicken breast 2 T. white vinegar
2 T. canola oil 2 T. sugar
1 large onion, thinly sliced ½ c. sliced scallions
2 cloves minced garlic
rice or ramen noodles for serving
Directions:Peel ginger and cut 1/8-inch-thick matchsticks to measure 1/2 cup. Soak in cold water 10 minutes; drain. Cut chicken breast into 1-1/2-inch chunks. Heat canola oil in a skillet over high heat. Brown chicken in two batches, 6 to 8 minutes. Set aside. In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions. Remove ginger before serving. Serve over rice or ramen noodles. Serves 4.
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- Leslie
- I am the mother of two AWESOME little girls, Olivia and Ava, and the wife of my long time sweetie, Tommy.
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