Homemade Recipe: Ginger Chicken

Ginger Chicken served on a bed of steamed white rice. This is something I first made for a quick and easy dinner for one a few years ago. It's pretty simple. You'll need (these are rough estimates... I don't really measure anything):

• a 1/4 inch of ginger minced
• a clove of garlic minced
• a tablespoon of sesame oil
• a chicken breast (boned preferably but that's really up to you)

Put all of the ingredient in a small ziplock bag shake it and put it in the fridge for 30 mins, you can do it ahead of time but I wouldn't store it for any longer than 2 or 3 days in the fridge.
When you're hungry, just take the chicken out of the bag, put a little oil in a pan, and fry it at medium heat for 5 minutes a side or when the you poke it with a fork and the juices run clear (again rough estimates... I don't really time myself either). That's it. It's done. Cut it, shred it, or serve it as is, for a quick bite.