Chicken With Ginger

• 2 tablespoons canola oil
• 1/2 pound boneless chicken breast, sliced in thin strips across the grain
• 2 tablespoons Chinese oyster sauce
• 1 2-inch piece of fresh ginger, peeled and cut in matchsticks
• 1 teaspoon sugar
• 3 scallions, cut in 1-inch lengths
• Freshly ground black pepper to taste
• 2 to 3 tablespoons chicken stock or water
• Steamed long grain white rice, preferably jasmine

1. Heat the oil in a wok or deep skillet.
2. Add the chicken, stir-fry briefly, then add the oyster sauce, stirring.
3. Stir in the ginger, sugar, scallions and pepper.
4. Continue cooking about 5 minutes longer, just until the chicken is cooked through.
5. Moisten the mixture with a little stock or water to make a sauce that coats the chicken.
6. Remove from heat, and serve with rice.

canola oil, chicken breast, oyster sauce, ginger, sugar, scallions, freshly ground black pepper, chicken, long grain white rice

Taken from cooking.nytimes.com/recipes/6955 (may not work)