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Ginger Glazed Chicken

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1 Tablespoon cornstarch

1 Tablespoon rice wine or dry sherry

2 teaspoons soy sauce

1 pound boneless, skinless chicken cut into 1 inch cubes

2 Tablespoons vegetable oil

½ cup ginger cut into ¼ inch slices

½ cup chicken broth

½ cup pineapple chunks (drained if using canned)

Mix cornstarch, rice wine or sherry and soy sauce. Add chicken cubes and mix to coat well. Let stand for 10 minutes.

Over high heat, in a large stir fry pan, add oil and tilt pan back and forth to coat the sides.

Add ginger and cook stirring constantly until ginger is crisp, about 2 minutes.

Add chicken and cook through, about 3 – 4 minutes.

Add broth and pineapple. Cook, stirring constantly until the sauce boils and thickens slightly, about 30 seconds.

Serve over rice.

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