Ginger Lettuce Chicken
|Boned chicken breasts||2|
|Vegetable oil||30 Milliliter (2 Tablespoon)|
|Garlic||3 Clove (15 gm), minced|
|Minced ginger||30 Milliliter (2 Tablespoon)|
|Black pepper||1 Pinch|
|Chicken stock||1 Cup (16 tbs) (250 Milliliter)|
|Light soy sauce||15 Milliliter (1 Tablespoon)|
|White rice||1 Cup (16 tbs) (For Serving)|
Cut the chicken into bite size pieces and set aside.
Heat the vegetable oil in a large skillet or wok and add the garlic, ginger and chicken pieces.
Stir fry quickly for approximately 4 minutes.
Season with salt and pepper; add the stock and soya sauce and simmer a further 8 minutes or until the chicken is fully cooked.
Chop the lettuce coarsely and add to the wok.
Cover and let steam just until the lettuce loses its crispness.
Serve with white rice.