Spacer Ginger Chicken Saute
  | Asymmetry | Cooking | Ginger Chicken Saute |



All the ingredients for this flavorful staple are easily kept on hand. When I'm in a hurry, which is usually, I cut up the chicken so it cooks more quickly.

4 skinless, boneless chicken breast halves (about 5 oz. each)
2 Tbsp soy sauce
1/4 to 1/2 tsp hot sesame oil
1 Tbsp minced fresh ginger
1 garlic clove, minced
1 Tbsp peanut or canola oil


  1. Place chicken in a shallow baking dish. Add soy sauce, sesame oil, ginger, and garlic. Turn chicken to coat with seasonings.
  2. In a large nonstick skillet, heat oil over medium-high heat. Remove chicken from marinade; reserve marinade. Add chicken to hot skillet and cook, turning, until lightly browned, 2-3 minutes per side.
  3. Reduce heat to medium-low. Stir in marinade. Cover and cook, turning 2-3 times, until chicken is white but still moist inside, 6-8 minutes.

Serves 4

Beverly Cox. 365 Great 20-Minute Recipes. (HarperCollins. New York: 1995), 151.

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Except where noted, all material on this site is © 1999 Rebecca J. Stevenson