(Yield: 4 servings)
1 pound boneless, skinless chicken breast halves, cut into 1-inch squares
1 tablespoon Kikkoman Soy Sauce
1 teaspoon plus 1 tablespoon minced fresh ginger root, divided
1/2 cup Kikkoman Plum Sauce
2 tablespoons dry sherry
3 tablespoons cornstarch
3 tablespoons vegetable oil
1 large carrot, cut diagonally into thin slices
4 green onions, cut diagonally into 1/2-inch lengths
Hot cooked rice
- Combine chicken, soy sauce and 1 teaspoon ginger; let stand 15 minutes.
- Meanwhile, mix together plum sauce, sherry, remaining 1 Tbsp. ginger and 3 Tbsp. water.
- Coat chicken with cornstarch. Heat oil in large, non-stick skillet over medium-high heat. Add chicken in single layer. Cook, stirring occasionally, 3 to 4 minutes until golden brown; remove chicken with slotted spoon. Add carrot to same pan; stir-fry 2 minutes.
- Reduce heat to medium. Add chicken, green onions and plum sauce mixture; cook, stirring, just until all pieces are evenly coated with sauce. Serve with rice.
If you like this, try...
On any ONE (1) Kikkoman Soy Sauce or Teriyaki Marinade and Sauce.
On any one (1) Kikkoman product.