Ginger Chicken

• 1 3-inch piece of fresh ginger root, peel and cut into 1/8-inch thick matchsticks
• 2 T. canola oil
• 1 1/2 lbs. boneless-skinless chicken breasts, cut into 1 1/2 inch chunks
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 C. soy sauce
• 2 T. white vinegar
• 2 T. sugar
• 1/2 C. scallions, sliced

1. 1. Soak ginger in cold water for 10 minutes; drain.
2. 2. Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside. (Do not drain juices.)
3. 3. In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to coat until warm. Remove from heat; stir in scallions.
4. 4. Serve over prepared brown rice.
5. SIDE SUGGESTION: Steamed broccoli

ginger root, canola oil, bonelessskinless chicken breasts, onion, garlic, soy sauce, white vinegar, sugar, scallions

Taken from www.epicurious.com/recipes/member/views/ginger-chicken-50153707 (may not work)