Ginger Chicken

 3T Dry Sherry

2 T Soy Sauce

2T Hot Bean Sauce or Bean Paste (Optional)

1T Water

1t cornstarch 

2 Whole chicken breast (1 1/2 pounds total), skinned and boned

2 T oil

1T grated ginger root

1 cup sliced carrots

3 1/2 cups boo Chou or chopped Chinese cabbage

2 cups fresh pea pods, tips and strings removed

3 green onions, 1” bias-sliced

    If you prefer a milder dish, omit the bean sauce or bean paste.

    Stir together Sherry; soy sauce; bean sauce, if desired; water, and cornstarch. Set aside. Rinse chicken and pat dry. Cut into thin bite-size strips. Preheat walk or large skillet over half heat; add 1 tablespoon of oil (add remaining oil as necessary during cooking.) Stir-fry ginger root in hot oil for 15 seconds. Add carrots; stir-fry for two minutes. Add bok choy for cabbage, Pea pods, and onions; stir-fry for 2 to 3 minutes or until crisp-tender. Remove vegetables from wok.

    Add chicken to wok; stir-fry for 2 to 3 minutes till no longer pink. Push chicken from the center of the wok. Stir soy sauce mixture; add to center of work. Cook and stir till thickened and bubbly. Return vegetables to wok; stir to coat with sauce. Cook and stir about one minute or till heated through. Serve on rice.

Keep yourselves in Gods love as you wait for the mercy of our Lord Jesus Christ to bring you to eternal life. Jude 1:21 

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