Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 | Chicken breast, diced |
| 1 tablespoon | Oil |
| ⅔ cup | Stock |
| 3 teaspoons | Cornstarch |
| ½ pounds | Small mushrooms |
| 1 teaspoon | Salt |
| ¼ | Inch piece of fresh ginger, chopped |
| 1 teaspoon | Pepper |
Mix the chicken pieces in a bowl with 1 tsp cornstarch, 1 Tbsp oil, ½ tsp salt and ½ tsp pepper. Let sit. Pour the boiling stock over the mushrooms in another bowl and stir in 2 tsp cornstarch, ½ tsp salt and ½ tsp pepper. Quick fry the chicken, over high heat for 30 seconds then add the mushroom mixture and the ginger. Stir constantly until just done, no more than 5 minutes, over medium heat. Serve immediately.