ginger chicken rice + kongnamul muchim

Because the Army (or at least Fort Hood) says that Thursdays are family days, Alan came home early today.  After he stormed the barricades in the living room and lost the battle to three new Nerf guns (his misfired), I made ginger chicken rice and a Korean bean sprout side dish for dinner while we played Apples to Apples.

Typically, I make ginger beef rice, but we had some extra chicken in the freezer.  Also, my measurements are mostly guesses--I never measure anything when I cook.

Ginger Chicken Rice

3/4 C. soy sauce
1 T. mirin
1 tsp. sugar
1 T. ginger, finely chopped
3/4 lb. chicken, cubed
5 C. rice, cooked

Bring the soy sauce, mirin, sugar and ginger to a boil.  Add the chicken and reduce heat to low--cook for two to three minutes.  Add the rice and stir until well covered.  Serve.