Stir-fried chicken with soy and ginger

I prepared this form the recipe book Chicken Chicken Chicken,
This is a book about Chickens and some pretty good recipes. It is what you would call a coffee table cookbook. The adaption in from a recipe in the Good Layers Chapter. It is a very simple recipe but requires precise cooking. I have found the already chopped ginger and garlic in the jars at the grocery stove are a great short sup for dinners you prepare during the week.


Serve 4

1 tablespoon cornstarch
3 tablespoons soy sauce
1 teaspoon granulated sugar
1 inch fresh ginger peeled and grated or 1 teaspoon ginger
1 garlic clove, chopped or around 1 teaspoon garlic minced

Mix these ingredients in a bowl add 14 oz. sinless boneless chicken breast, cut into small cubes.

2 tablespoons vegetable oil
2 carrots cup into matchsticks.
4 oz. bean sprouts

Heat 1 tablespoon oil in a wok and add the chicken, stir-fry for a few minutes until seared all over. Put them to side of wok or remove from pan temporary.

Add the remaining oil. add the carrots and stir-fry for 2 to 3 minutes, Meanwhile plunge the bean sprouts into a bowl of boiling water, leave for 1 minute and then drain. Add to wok or pan.

Pour in the marinade , stir once and leave to cook for about 5 minutes or until the chicken is cooked. Season with slat and pepper.