Double Ginger Chicken And Scallion Stir Fry
|Chicken broth||1 Cup (16 tbs)|
|Soy sauce||1 Tablespoon|
|Hot chili oil||2 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Boneless, skinless, chicken breasts/Skinless, boneless chicken thighs||1 Pound|
|Garlic||2 Clove (10 gm)|
|Minced ginger||3 Tablespoon|
|Scallions||1 Bunch (100 gm)|
|Chopped crystallized ginger||2 Tablespoon|
|Chopped cilantro||2 Tablespoon|
1. In a small bowl, combine broth, soy sauce, cornstarch, and chili oil. Stir to dissolve cornstarch. Set sauce aside.
2. In a wok or large frying pan, heat vegetable oil over high heat. Add chicken and stir-fry until chicken is just white, 2 to 3 minutes. Add garlic, ginger, and scallions. Stir-fry 1 minute.
3. Stir sauce briefly to blend cornstarch. Add to wok and cook, stirring, until sauce thickens, about 2 minutes. Serve at once, garnished with crystallized ginger and cilantro, if desired.