* original recipe found here (I changed the name a little based on how I've made this)
|*not my picture...I forgot to take one; will replace this if I remember next time*|
1 1/2 to 2 lb chicken
3 garlic cloves
1" piece of fresh ginger
1 1/2 tsp crushed red pepper
1 large egg white
2 tsp cornstarch
3/4 C ketchup
1/2 C low sodium chicken broth
1 Tbsp Sugar
1 1/2 tsp ground pepper
1 1/2 tsp salt
1/4 C canola oil
3 scallions/green onions
1/2 C coarsely chopped cilantro (optional; I don't use this)
1. Cut up your chicken into bite size pieces and cook in a large skillet. When they are mostly done remove from heat and place into a large mixing bowl.
2. Toss the chicken with garlic, ginger, red pepper, egg white and 1 tsp of cornstarch until well coated.
3. In a separate bowl, whisk the ketchup with the brother, sugar, pepper, salt and remaining 1 tsp of cornstarch.
4. Heat oil in your large skillet until shimmering. Add your chicken mixture to the oil over med-high heat and let sizzle and cook until the chicken is somewhat golden. Add the ketchup mixture and simmer for an additional 2 minutes or until the sauce has thickened. Stir in the scallions and cilantro (or top with cilantro for garnish) and serve.
* this can be served on it's own or pair with steamed rice or ham fried rice.
Ratings/Comments: I really love this recipe. It is a little spicy so if you are sensitive to spice considering cutting down or cutting out the ginger and/or red pepper. The original recipe is made with shrimp. Since I made it with chicken I made sure to cook my chicken thoroughly before mixing with other ingredients. Then I cooked the chicken in the oil til golden to make it a little crispy. Original recipe also recommends slicing the garlic and mincing the ginger. I used a garlic press on the garlic and grated the ginger with a small cheese grater.