Chicken, chicken...

My Mom often thinks that I cook too much. Both the upside and the downside of that being there would always be leftovers. My latest effort is to reduce the leftovers, and cook a new dish everyday. Well, this is all good. As indecisive as I am, deciding what to make has become a big chore. =) When I still can’t decide, chicken is the easiest decision, as that’s hubby’s favorite meat.

Sauteed Chicken

12 oz boneless skinless chicken breast, diced
1 garlic clove, minced
1 green onion, finely chopped
1 tbsp finely minced ginger
2 tbsp oil
1 tbsp soy sauce
1 tsp Chinese cooking wine
1 tsp sesame oil
1 tsp corn starch
1 tsp Chinese vinegar
1 tbsp sugar
2 tsp chicken bouillon
1/4 cup of water

Marinate:
1 tbsp soy sauce
1 tbsp Chinese cooking wine
1 tsp corn starch

Marinate the chicken in the refrigerator for at least 20 minutes.

Mix soy sauce, cooking wine, sesame oil, corn starch, vinegar, sugar, chicken bouillon, and water. Set aside.

Heat 1 tbsp of oil in a non-stick pan, stir fry the chicken till cooked. Remove and drain. Wipe and clean the pan.

Heat 1 tbsp of oil, add ginger, green onion, and ginger, stir fry until fragrant. Add the sauce, simmer until thickened. Add the chicken, toss to coat.

Plated over a bed of sauteed spinach. Serve with rice.