8 Oz. chicken breast, prepared for stir
fry.
2 Tbsp green onions, thinly sliced.
1/3 Cup ginger preserves.
3 Cloves of garlic.
2 Tbsp soy sauce.
2 Tbsp sesame seeds.
2 Tbsp chopped cilantro.
Sufficient Olive oil.
3/4 Cup of jasmine rice.
Directions:
Salt and pepper the chicken and stirfry until not pink. Add a tablespoon of sesame seeds to the chicken as it is cooking. Set aside.
Add olive oil to the wok. Add a tablespoon of sesame seeds, then add the garlic and onions. Cook to desired doneness.
Add the ginger preservers & soy sauce to the pan. Bring to a simmer.
Return the chicken to the mixture. Add the cilantro and let simmer.
Remove and serve over jasmine rice.
Notes:
Two servings.
This recipe is a version of "Ginger-Soy Chicken Thighs" from Cooking Light, November 2010.
It is easier to do as a stirfry, although it can be done as the original chicken breast recipe.
I discovered that I had a few extra unused shitake mushrooms and some snow peas left over from an earlier meal. I added those to the onions as they were cooking. It did not hurt the recipe.
The ginger preserves can be difficult to find, but a store with a Middle Eastern (Pakistani-Indian) section will probably have it.