This is so quick and easy; we have it all the time. I always serve it over rice, and usually with some cooked frozen Asian-blend vegetables, or peas.Small pieces of chicken cook quickly so if you want to serve this over rice and are using traditional rice (not Quick rice), start the rice a few minutes before you start on the chicken.
Boneless/skinless chicken breasts - enough to feed your family... in my case it's two (my kids don't eat much)
1/3 c sugar
1/3 c soy sauce
1/4 tsp dried ginger
2 tsp cornstarch
Cut chicken into bite-sized pieces, or into slices (whichever you prefer). Spray a large skillet with Pam and put it on medium heat. Cook the chicken in the skillet just until the outside of it is cooked. Pour sugar, soy sauce, and ginger over chicken, mixing it around. In your measuring cup, mix the cornstarch with about a tablespoon of water (I just mix it around with my finger) until the cornstarch is dissolved; pour into the skillet. Mix it around. Turn up the heat and let it come to a boil. Let it bubble for a couple minutes and then turn the heat to low, keeping it warm until ready to serve.
3 comments:
Come on... you didn't want to call this Chicken Tar? :)
I didn't know about the ginger. I'll have to add that next time.
I just made this for dinner and it was super easy and delicious...a new family favorite. Thanks! Can't wait to find the time to make your rolls!
I have yet to find a "stir-fry" that my fam likes as much as I do, so I will try this soon!
Seriously though, only 2 chicken breast?! Yikes, when I use less than 4 I get protests!
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