Ginger Chicken Supreme with Sweet N Sour Sauce
Contributed by: News Canada
(NC) - Carbohydrates, it is reported, are the preferred source of energy for the brain. And since the majority of ingredients in a stir-fry are carbohydrates 3/4 and are quick-cooked for the best nutrients and are low in fat to boot - why not give the brain
exactly what it wants?
Stir-frys can be a little easier to make with a few tips and a flavourful sauce. Here is a recipe offered by the kingpins in eastern cooking, VH Oriental Sauce. All the ingredients in this stir-fry are easily located for purchase and the recipes can be prepared in less than 20 minutes.
- 15 ml (1 tbsp.) Vegetable oil
- 30 mL (2 tbsp.) fresh ginger, grated
- 1 garlic clove, thinly sliced
- 4 skinless chicken breasts
- 1 medium onion, chopped
- 2 green onions (shallots), chopped
- 125 mL (1/2 cup) VH Stir-Fry Sweet 'N Sour Sauce
Heat oil in a non-stick pan and add ginger and garlic. Saute just long enough for the garlic to
colour slightly, not more than a few seconds.
Place chicken in the pan and cook until browned, approximately 10 minutes. Add vegetables.
Continue cooking for 5 to 8 minutes on moderate heat.
Add the VH Sweet 'N Sour Sauce and mix well.
Serve hot over steamed rice or wheatmeal.