Green Onion-Ginger Sauce on Chicken

My friend Dottie showed me her favorite recipe for a green onion and ginger sauce served with noodles.  Since I have basically given up noodles I decided it might be good on chicken.  I modified it by removing most of the oil since it was not needed for flavor.

10 green onions – both white and green parts chopped into ½ inch pieces

½ cup minced fresh ginger root

1 T. white wine vinegar

2 t. low sodium soy sauce

1 t. canola oil

Pinch of sea salt

Boneless, skinless Chicken cut up

Mix all the ingredients except the chicken and put them in a container in the refrigerator for at least 1 hour.

Spray Pam in non-stick fry pan and cook the on medium high heat for a few minutes on each side.  Spoon some sauce on chicken while still hot and eat!!

The sauce can be kept in refrigerator for a couple of days.