Image Hosted by agung

Ginger Chicken & Yams

2 tablespoons olive or salad oil
1 pound yams, peeled and cut into matchstick-size pieces
1 small red onion, cut into eighths, layers separated
1 pound boned and skinned chicken breasts, cut into bite-size pieces
2 tablespoons minced fresh ginger
1/3 cup minced green onions

Cooking sauce
3 tablespoons soy sauce
3 tablespoons dry sherry
3 tablespoons water
1 tablespoon firmly-packed brown sugar
1-1/2 teaspoons cornstarch


In a 10- to 12-inch frying pan or wok over medium heat, add 1 tablespoon oil, yam sticks, and onion. Stirring often, cook vegetables until just tender to bite, about 5 minutes. Spoon onto a platter; loosely cover, and keep warm. Turn heat to high and add remaining tablespoon of oil to pan. When hot, add chicken and ginger. Stir-fry chicken until no longer pink in center (cut to test), about 4 minutes. Add vegetables and cooking sauce. Stir until the sauce boils. Add green onion and return mixture to platter.

Yield: 4 servings

From: Sunset Recipe Annual 1990 (Lane Publishing - out of print)
Recipe by: Cynthia Morrison, Bothell, Washington, USA

0 Comment: