Stir Fry Ginger Chicken
This stir fry ginger chicken is made with chicken breast, fresh green bell peppers and is seasoned with easy Asian condiments and spices that you can find in your pantry or grocery markets.
Additional Ingredients for Stir Fry:
Cut the chicken lengthwise into bite-sized chunks. Place in a bowl then mixes with ½ teaspoon of salt and 1 tablespoon rice wine. Set aside.
Cut the ginger lengthwise into thin-slices then add a pinch of salt, let it stand for a few minutes to soften. Squeeze out the ginger to remove extra liquid, set aside.
Dice the green bell pepper into one inch pieces. Set aside.
To Make Stir Fry Sauce:
In a small saucepan, place ketchup, vinegar, white sugar, and salt. Mix well and bring to a boil over medium-high heat. As soon as the liquid comes to a boil, remove from the heat and set aside.
Pre-cook the Chicken Breast:
Coat the chicken cubes with 1 tablespoon of corn starch and 1 egg white.
Heat about ½ cup - 1 cup of oil in a large skillet to 375°. Stick the end of a wooden spoon into the oil. If you see many bubbles form around the wood, your oil is ready for frying.
Cook the chicken until golden and cooked through, be sure to keep stirring and turning occasionally to prevent burning, about 3-5 minutes each side. Set aside.
Stir Fry the Vegetables and Chicken in a Sauce:
In a large skillet, heat 2 tablespoons of oil over medium-high heat and stir fry the garlic for about 10 seconds.
Add green bell pepper and ginger, cook for about 2 minutes. Be sure to keep stirring to prevent burning.
Add the dry sherry, chicken and the sauce, adjust the heat to high and toss to coat (about 1-2 minutes).
If the sauce is too thin, add the thickening agent (1 teaspoon of corn starch dissolved with 2 teaspoons of water). Adjust seasoning with salt and pepper if needed.
Remove from the heat and serve with rice.