I didn't add "Quick" to the recipe title just to fit into the letter Q day. Honest. It really is a quick stir-fry dish. I like stir-fry as a way to stretch protein and to include more vegetables in the diet.
Quick Ginger Chicken
1/3 cup water
1 tablespoon cornstarch
1 teaspoon sugar
1 ½ teaspoon minced ginger or ½ teaspoon dried ginger
3 tablespoons oil, divided
2 red or green peppers, cut into strips
6 green onions, cut into 2-inch pieces
1 large clove garlic, minced
2 large chicken breasts, skinned, boned and cut into 1-inch chunks
Stir water, soy sauce, cornstarch, sugar and ginger until smooth; set aside. In wok or large frying pan, heat one tablespoon oil over medium high heat. Add peppers, green onions and garlic; sauté four minutes. Remove. Add remaining oil, heat; add chicken, sauté until lightly browned. Stir cornstarch mixture and add to skillet with vegetables, stirring constantly. Bring to boil over medium heat; boil one minute. Serve over rice or noodles.