Ingredients (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.
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