Sunday, August 14, 2011

Chicken Stir-Fry

3 scallions, minced, divided
4 T. soy sauce, divided
1 lb. skinless, boneless chicken thighs, thinly sliced crosswise
1 t. cornstarch
2 garlic cloves, minced
1 t. minced, peeled fresh ginger
3 T. plus 1 t. peanut oil, divided
 2 eggs, beaten
3 c. cooked brown rice

1. Mix 2 scallions, 2 T. soy sauce, chicken, and cornstarch in a medium bowl.  Marinate 10 minutes.
2. In a non-stick skillet or wok, stir-fry garlic and ginger in 2 T. oil for 10 seconds.  Add chicken and cook 4 minutes.  Remove chicken and wipe out skillet (or wok).
3. Cook eggs in 1 t, oil in skillet (or wok) not stirring; when set, flip and cook for 30 seconds.  Remove from skillet; dice.
4. Stir-fry 1 scallion in 1 T. oil for 15 seconds.  Add rice; stir-fry 7 minutes;  Add chicken, eggs, and 2 T. soy sauce.  Stir-fry 30 seconds, or until hot.

If you like this blog, please look for my other blogs: Thyme for Herbs

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