Ginger Chicken

Posted on Jan 25 2018 in
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  • 3 T. dry sherry
  • 2 T. soy sauce
  • 2 T. hot bean sauce (optional)
  • 1 T. water
  • 1 t. cornstarch
  • 2 T. cooking oil
  • 1 T. grated ginger root
  • 1 cup sliced carrots
  • 3½ cups sliced bok choy or chopped Chinese cabbage
  • 2 cups pea pods or 1 (6-oz.) package frozen pea pods, thawed
  • 3 green onions, sliced
  • 2 medium chicken breasts, boned, skinned and cut in bite-size pieces
  • 1 cup hot cooked rice


In a small bowl, stir together sherry, soy sauce, bean sauce (if desired), water and cornstarch. Set aside.

Preheat a wok or large skillet over high heat. Add 1 T. of oil. (Add remaining oil as necessary during cooking.)

Stir-fry ginger and carrots for 2 minutes.

Add bok choy or cabbage, pea pods and onions. Stir-fry for 3 minutes. Remove vegetables from wok.

Add chicken to wok. Stir-fry 3 minutes.

Add soy sauce mixture and vegetables. Cook until hot. Serve with rice.

Patricia Piekarski, Harvey, Illinois