Shanghai Dave's Ginger Chicken

To honor my sweetie on Valentine's Day, I made my world famous chicken. OK, country famous. All right, all right, it's famous around the house. If you want to please your darlin' with something a little different (besides the handcuffs and velvet whip next to the bed), here is the recipe:

2 pounds of chicken breast cut into 1/2-3/4" strips
one medium zuccini
one medium onion
2 cups of sliced mushrooms
2 cans of water chestnuts
1 package bean sprouts
(You can add whatever veggies that flip your switch - tiny corn, snow peas, etc.)
1 small piece of fresh ginger root
4 tablespoons olive oil (or whatever oil you like best).
1 cup soy sauce

Thinly slice the zuke and the onion. In a wok or large heavy skillet, heat the olive oil on medium-high heat. Add one slice of chicken. When it begins to sizzle, add the rest of the chicken. Sprinkle with Nature's Seasonings or just salt and pepper.Stir quickly and evenly, letting the chicken brown on all sides. When brown, grate the ginger root coarsely and sprinkle the chicken evenly with it. Now, add 1/2 of the soy sauce and stir the chicken to coat it. Add the veggies and the remainder of the soy sauce. Stir to evenly mix the soy sauce. Cover and cook for 5-7 minutes over medium low heat. Serve over rice pilaf.

Rice Pilaf

2 tablespoons butter ( and I mean butter, not oleo)
2 cups of rice
4 cups chicken bouillion

Melt butter in heavy pan or dutch oven, over medium heat. Add rice and stir to coat it in the butter. Let sit, stirring occasionally until most of the rice is a light brown. Add the bouillion and bring to a boil, Reduce heat to medium-low and cover. Let it cook unmolested for 10 minutes then check it. If it is still watery, cook longer checking at 3 minute intervals until rice is fluffy,

Don't worry about the butter. The chicken and ginger will cancel out the cholesterol.

I hope you like this as much as I do. With a prep time of about 15 minutes, less if you buy some of the veggies and the chicken precut, and a cooking time of around 20 minutes, it's a fairly quick meal. If you have leftovers, make sure that you save all of the sauce with the rest as it will taste much better the next day. Enjoy.