Ginger Chicken Stir-Fry

INGREDIENTS:

• 1 Pound Chicken, cut into thin strips

• 3 Teaspoons Fresh Ginger, divided

• 9 Tablespoons Kikkoman Teriyaki Marinade divided

• 2 Whole Carrots, cut into julienne strips

• 1 Medium Onion, chopped

• 1 Cup Water

• 2 Tablespoons Cornstarch

• 3/4 Pound Fresh Spinach

• 4 Cups White Rice, cooked

• Vegetable Oil

DIRECTIONS:

1. Combine Chicken in a bowl with 4 tablespoons Kikkoman Teriyaki Marinade and 2 teaspoons Fresh Ginger and set aside to ten (10) minutes

2. Combine Water, Cornstarch, 6 tablespoons Kikkoman Teriyaki Marinade and one (1) teaspoon Ginger in a bowl, mix well and set aside

3. Heat Vegetable Oil in wok and stir-fry the chicken until cooked

4. Remove Chicken from heat

5. Wash wok and heat Vegetable Oil

6. Stir-fry the carrots and onions until tender

7. Add Chicken and Marinade Sauce and stir until boiling and sauce thickens

8. Add Spinach

9. Serve warm

YIELD:

• Four (4) Servings

NOTES:

1. Dry Ground Ginger may be used as a replacement for Fresh Ginger

2. Dry Chow Mein Noodles may be used as a replacement for the rice

SOURCE:

• Kikkoman Recipes, (c)2007

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