This recipe was written down on a slip of paper from a woman named Cathy. I believe I was in a women’s Bible study with her.
1 clove garlic
1/4 tsp ground ginger
1/3 tsp crushed red pepper
1/4 cup apple juice
1/3 cup firmly packed brown sugar
2 tsp catsup
1 Tbls cider vinegar
1/2 cup water
1/3 cup soy sauce
1.5 lbs chicken breast halves, boneless & skinless
1 Tbls cornstarch
Cut chicken into bite sized pieces. Brown in 2 Tbls olive oil. Take chicken out & add in sauce. Heat until dissolved. Add back chicken for 10-15 minutes. Mix 1 Tbls cornstarch with water. Add to sauce before ready to serve to thicken, about 2 minutes.
Be sure to dry your lettuce. Wet lettuce will braise instead of stir-fry.
1 Tbls dry sherry
2 tsp low-sodium soy sauce
1/2 Tbls vegetable oil
1 medium sliced shallot (about 1/4 cup)
2 tsp minced peeled fresh ginger
12 oz Bibb lettuce leaves (about 4 heads)
1/4 tsp salt
1/4 tsp sugar
1/8 tsp pepper
1. Combine sherry & soy sauce in a small bowl. Set aside.
2. Heat oil in a large wok or heavy skillet over high heat until hot but not smoking. Add shallot & ginger & stir-fry 1 minute until shallot begins to soften. Add lettuce and stir-fry 1-2 minutes or until it just begins to wilt.
3. Swirl in sherry mixture, salt, sugar, & pepper, and continue to stir-fry 30 seconds or until lettuce is just tender & still bright green. Serve immediately.