Yams, ginger, chicken, and red onions are quickly sauteed and cooked with a homemade sweet and sour Oriental sauce.
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- 2 Tablespoons olive or salad oil
- 1 pound yams, peeled and cut into matchstick-size pieces
- 1 small red onion, cut into eighths, layers separated
- 1 pound boned and skinned chicken breasts, cut into bite-size pieces
- 2 Tablespoons minced fresh ginger
- 1/3 cup minced green onions
- .
- Cooking Sauce:
- 3 Tablespoons soy sauce
- 3 Tablespoons dry sherry
- 3 Tablespoons water
- 1 Tablespoon firmly-packed brown sugar
- 1-1/2 teaspoons cornstarch
Preparation:
In a 10- to 12-inch frying pan or wok over medium heat, add 1 tablespoon oil, yam sticks, and red onions. Stirring often, cook vegetables until just tender to bite, about 5 minutes. Spoon onto a platter; loosely cover, and keep warm.Turn heat to high and add remaining tablespoon of oil to pan. When hot, add chicken and ginger. Stir-fry chicken until no longer pink in center (cut to test), about 4 minutes.
Add vegetables, soy sauce, sherry, water, brown sugar, and cornstarch. Stir until the sauce boils. Add green onion and return mixture to platter.
Yield: 4 servings
Recipe Source: Sunset Recipe Annual 1990 (Sunset Publishing)
Reprinted with permission.
