Ginger Chicken

This is one of my first recipes, the very first to use chicken. It's very simple, but there's a lot of chopping involved.

Ingredients:

3 Chicken breasts
Sesame seed oil
Half an onion, chopped,
2 Cloves of garlic, chopped,
1.5 Carrots, chopped
2 Stalks of celery, chopped.
1/3 of a head of cabbage, shredded
1/3 cup jicama, chopped.
10-15 snow peas
2.5 teaspoons fresh ginger (2 minced, 1/2 grated)
3 teaspoons soy sauce
1/3 teaspoon turmeric
3 teaspoons corn starch dissolved in 1/4 cup of water
1 1/2 cups chicken broth






First saute 1 teaspoon of minced ginger with some sesame seed oil for 2 minutes, then cook the chicken. Cut it into bite-sized pieces and set it aside. In the same wok, stir-fry the vegetables with the rest of the ginger and 1 teaspoon of oil. Cook until the vegetables are as soft or crunchy as you want them.


Add the soy sauce and turmeric to the chicken broth and stir well. Add the chicken to the vegetables, pour the chicken broth on top and mix well. Add the corn starch mix and again mix everything well. Reduce heat to medium-low and simmer for about 5 minutes, mix occasionally so that everything is covered in the sauce.


This dish goes well with plain white rice or with  curry rice