1 chicken breast
3 tsp soy sauce
1 tsp grated ginger root
1/4 cup sake or dry sherry
1/2 tsp Accent (optional)
2 tsp peanut oil
2 tsp cornstarch
Using a thin, sharp knife, remove the meat from the chicken breast, trying to cut in such a way that you end up with 2 large pieces.
Combine the soy sauce, ginger, sake and Accent and pour over the chicken. Cover and refrigerate for 45-90 minutes, being sure to turn the chicken over three or four times so that it is evenly coated.
In a skillet or wok, heat peanut oill for several minutes before adding chicken. Sauté until chicken is opaque and juices no longer run pink. Remove from heat; combine cold marinade with cornstarch and bring to a boil and cook for 5 minutes. Pour over chicken and serve.
Serve with Knorr's Rice Sides and Green Giant Vegetables.
Prices Valid March 6, 2016 to March 12, 2016
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