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Ginger Chicken

chicken - breast, stirfry - chicken

1 pound boneless skinless chicken breasts
2 tablespoons minced gingerroot
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon granulated sugar
1/2 teaspoon cornstarch
pinch cayenne pepper
1 tablespoon vegetable oil
2 cloves garlic; minced
1 cup thinly sliced mushrooms
1 sweet red or green pepper; cut in thin strips
1/4 cup fresh coriander leaves

Serve with basmati rice and herbed carrots. Slice chicken across the grain at 1-inch intervals. Stir together ginger, soy sauce, oyster sauce, 1 tablespoon water, sugar, cornstarch and cayenne, In large nonstick skillet or wok, heat oil over high heat; stir-fry chicken and garlic for 2 minutes. Add mushrooms and green pepper; stir-fry for 1 minute. Add ginger mixture; stir-fry for 1 minute or until chicken is no longer pink inside and sauce is thickened. Sprinkle with coriander.

Contributor: Canadian Living - June 1997

Yield: 4 servings.

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