Ginger Chicken Stir-Fry

Nothing is easier to make than a stir-fry. Plus you get your veggies, meat, and carbs all in one dish. This recipe doesn't have the veggies mixed in, but they're easy enough to steam and put on the side.

INGREDIENTS:

1 3-inch piece of ginger, peeled and cut into 1/8" thick matchsticks (1/2 cup)
2 TBS canola oil
1 1/2 lbs. boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
1 large onion, thinly sliced
2 garlic cloves, minced
1/4 cup soy sauce2 TBS white vinegar
2 TBS sugar
1/2 cup sliced scallions
Cooked pasta or rice

DIRECTIONS:

Soak ginger in cold water 10 minutes, drain
Heat oil in skillet over high heat. Brown chicken in 2 batches, 6-8 minutes. Set aside.
In same skillet, lower heat to medium. Cook onion, ginger and garlic, stirring until browned, 8-10 minutes. Add soy sauce, vinegar, and sugar, cook over high heat until thick, 3-4 minutes.

Add chicken, stir to warm. Remove from heat, stir in scallions.

VERDICT:
Wow, this was really good. I over-cooked the chicken, didn't make enough sauce, and it was STILL really good. This has tons of flavor. We tossed it over pasta, and the noodles tasted great. Definitely a keeper recipe.