Chicken Stir Fry

We've made this dish a few times, slightly changing it each time to suit our mood. It came out delicious each time! (sorry, no photo)

4 servings

Ingredients

• 4 skinless, boneless chicken breast halves - cut into thin strips
• 5 teaspoons white sugar, divided
• 3 tablespoons rice wine vinegar
• 1/2 cup soy sauce, divided
• 1 1/4 cups chicken broth
• 1 cup water
• 1 tablespoon sesame oil
• 1/2 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil, divided
• 2 tablespoons minced fresh ginger root
• 1 tablespoon minced garlic
• 1/2 pound fresh shiitake mushrooms, stemmed and sliced (we used broccoli and red peppers instead)
  
• 6 green onions, sliced diagonally into 1/2 inch pieces
• rice, for serving
  

Directions

1. In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
2. In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
3. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
4. Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes.
5. Serve with rice

Recipe slightly adapted form AllRecipes