Double Ginger Chicken Strips

Serves 4

1/3 cup Ginger preserves

1 tbsp cornstarch

2 tbsp soy sauce

2 tbsp Asian sesame oil

1 lb skinless, boneless chicken breasts cut crosswise into ½ inch strips

3 tbsp Extra Virgin Olive Oil

1 garlic clove, minced

½ inch peeled fresh ginger, minced

3 scallions, sliced

2 tbsp rice wine vinegar

1. In a medium bowl, combine ginger preserves, cornstarch, soy sauce and 2 tbsp cold water. Whisk in sesame oil. Add chicken and toss to coat. Marinate 30 minutes at room temperature.
2. In a wok or deep fry pan, heat 2 tbsp oil over high heat until hot, swirling to coat sides of pan.
3. Add chicken with marinade and stir fry until meat is white throughout but still juicy, 3 – 4 minutes. Remove to a warm plate.
4. In the same pan, heat remaining tablespoon of oil over high heat. Add garlic, fresh ginger and scallions and stir fry until fragrant, about 1 – 2 minutes.
5. Return chicken to pan. Stir in vinegar and cook until chicken is heated through, 1 – 2 minutes and serve.

Source: "365 Ways to Wok"

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