Photo: Randy Mayor; Styling: Lindsey Lower
Serves 4 (serving size: 1 cup chicken mixture)

Serve with steamed, quartered baby bok choy and precooked jasmine rice.

How to Make It

Step 1

Heat a large nonstick skillet over medium-high heat. Add canola oil; swirl to coat. Add chicken; cook 2 minutes. Turn chicken; add ginger, garlic, and shallot. Cook 1 minute, stirring frequently.

Step 2

Combine 1/4 cup stock, sugar, and next 5 ingredients (through red pepper) in a bowl. Add to pan; cook 1 minute. Reduce heat to medium-low; simmer 7 minutes or until sauce has thickened and chicken is done. Stir in green onions.

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