Recipe: Chinese Chicken and Tomatoes

Recipes using McCormick Ground Ginger

• 1 pound chicken breast meat
• 1 cup onions, cubed
• 2 medium-sized tomatoes, peeled and diced or cherry tomatoes, unpeeled and halved
• 1/2 pound snow peas, cleaned and strung
• Sherry
• Soy sauce
• Chicken Broth
• 1/4 tsp ground ginger
• 1/4 tsp garlic powder
• Cornstarch
• Canola oil

1. Cut 1 pound uncooked chicken meat in 1 inch squares.
2. Dredge with a mixture of 1 tablespoon soy sauce, 1 tablespoon sherry, 1/4 tsp ground ginger, 1/4 tsp garlic powder and 1 tablespoon cornstarch.
3. Heat wok (or large skillet) over high heat; saute chicken in 1/2 cup canola oil quickly until tender.
4. Add onions and fry a few seconds, turning often.
5. Drain chicken and onions. Remove from pan.
6. Reheat pan and add 1 tablespoon drained oil, 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1/4 teaspoon salt, 1 teaspoon sugar, and 1/2 to 1 cup chicken soup stock. If using bouillon, omit salt.
7. Stir until thickened. To the hot sauce add chicken, onions, tomatoes and prepared snow peas (below).
8. Heat thoroughly.
9. Serve over hot rice.

1. Bring water to boil.
2. Add snow peas. Cover and remove from heat.
3. Let stand 1 minute. Drain immediately.