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Prep Time: 30 Minutes Cook Time: 16 Minutes |
Ready In: 46 Minutes Servings: 4 |
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Martin Yan Ingredients:
1 tablespoon cornstarch |
1 tablespoon chinese rice wine or 1 tablespoon dry sherry |
1 teaspoon regular soy sauce |
1 teaspoon dark soy sauce |
1 lb boneless skinless chicken thighs, cut into 1/2 inch cubes |
2 tablespoons vegetable oil |
1/3 cup thickly sliced gingerroot |
1/2 cup chicken broth |
1/2 cup pineapple chunk |
2 teaspoons sliced pickled ginger |
Directions:
1. Make the marinade: combine all the marinade ingredients in a bowl; mix well.
2. Add in the chicken; stir to coat evenly; let stand for 10 minutes.
3. Set a stir-fry pan over high heat until hot; add in the oil, swirling to coat the sides.
4. Add in the fresh ginger; cook, stirring, until the ginger is crispy and the oil is infused with the flavor, about 1 1/2 minutes.
5. Add in the chicken; stir-fry until it is no longer pink in the center, 3-4 minutes.
6. Add in the broth and pineapple; cook, stirring, until the sauce boils and thickens slightly, about 20 seconds.
7. Transfer to a serving plate; garnish with the pickled ginger and serve.
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