Description
Pull out the wok for homemade fried rice or make a batch of scallion pancakes to keep the Chinese cuisine vibes going. Round out the meal with a simple green vegetable like steamed broccoli, snow peas or Chinese cucumber salad.
Ingredients
- 2 tablespoons canola oil
- 2-in. piece fresh gingerroot, peeled and sliced
- 1 pound boneless skinless chicken thighs, cut into 3-in chunks
- 1 green onion
- 1/3 cup chinese cooking wine
- 1/3 cup reduced-sodium soy sauce
- 1/2 cup water
- 1 tablespoon sugar
- 12 dried shiitake mushrooms, soaked in water at least 30 minutes, optional
- hot cooked rice and steamed vegetables, for serving
Directions
- Heat oil in a large saute pan to medium-high heat. Add ginger; cook 1-2 minutes or until fragrant. Add chicken pieces; brown on all sides, about 10 minutes.
- Reduce heat to medium-low. Add wine, soy sauce, water and sugar. Stir until bubbling slightly. Add soaked mushrooms, if desired. Cover; simmer 15-20 minutes, stirring occasionally so all parts of the chicken are coated in the sauce. Serve over cooked rice with steamed vegetables, if desired.
