Ingredients:
2 Teaspoons ginger root grated
2 Teaspoons oil, sesame, dark
12 Ounce(wt)s chicken breast, boneless, skinless cubed
2 Cups rice, white, cooked
|
Directions:
In a glass bowl, combine garlic, ginger, sherry, soy sauce and sesame oil, mix well. Add chicken and marinate, covered, in refrigerator for 1 hour.
In a large wok, bring broth to a boil.
Add onions, and bell pepper. Cook and stir, about 2 minutes. Add snow peas and cook 1 minute more. Add mushrooms and cook 2 more minutes. Vegetables should still be tender crisp.
Remove vegetables and set aside, keeping warm.
Add chicken with marinade to wok and cook, stirring over high heat 4 minutes, or until chicken is opaque. Return vegetables to wok and and stir to heat through.
With a slotted spoon, lift out meat and vegetables, leaving broth behind.
Dissove cornstarch in water and stir it into the hot broth and heat, stirring constantly until thickened. Pour over chicken and rice.
Serve, sprinkled with almonds, if using. |