David's Recipe for Stir Fried Chicken Breasts with Ginger
Why lemon juice? It was supposed to include vinegar, but it turned out that The Female had used the last of the vinegar to clean the scale out of the kettle.
Main Course, Pseudo-Chinese
- 5 lbs. skinless and boneless chicken breasts, cut into bite-sized pieces
- 1/4 cup peeled fresh ginger, diced
- 2 handfuls corn starch
- 3 soup spoons raw sesame oil
- 1 cup chicken stock
- 1/4 cup dry white wine
- 1/4 cup bland oil for frying
- 1 quart boiling water
- 1 onion, diced
- 4 soup spoons sugar
- 3 soup spoons lemon juice
- 3 soup spoons soy sauce
- Add the ginger, corn starch, sesame oil, and wine to the chicken pieces. Add enough of the chicken stock to keep the mixture moist. Allow it to marinate for 1/2 hour, mixing occasionally.
- Saute the chicken over a high flame until it has lost almost all of its pinkness and some points are just beginning to brown.
- Mix in the the remaining chicken stock and the water, onion, sugar, and lemon juice.
- Allow to boil for two minutes, and to simmer for another three minutes.
- Mix in the soy sauce.
- Serve with rice.