Ginger Chicken Stir-Fry
7,9 / 10
- 4 Chicken breasts
- 10 ozs carrots
- 1 bunch scallions
- 3 Tbsps vegetable oil
- 1 tsp grated ginger
- 1 Tbsp sugar
- 3 Tbsps soy sauce
- 20 pcs small Daylily flower bud (or zucchini flowers)
Cut chicken breasts into strips and marinate for about 15 minutes in soy sauce.
Peel carrots and cut into strips. Rinse and dry scallions, cut into rings.
Heat oil in a pan and saute chicken breast strips briefly, stirring. Add carrots, scallions and flowers and season with salt, sugar and ginger. Saute, stirring constantly, for about 8-10 minutes.
Cook until meat is soft and vegetables are crisp.
Serve with rice, if desired.