Ingredients

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

Preparation

  1. Soak ginger in cold water for 10 minutes; drain.
  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. 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. Serve over prepared brown rice.

SIDE SUGGESTION: Steamed broccoli