2 lb Skinless boneless
-chicken breasts 1/2 ts Ground ginger
1 2-inch piece of ginger,
-peeled & minced 2 tb Cornstarch
2 ts Sugar
4 tb Low-salt soy sauce
1 tb Dry sherry or rice vinegar
1 tb Olive oil
1 lg Onion sliced in rings
1/2 lb Mushrooms sliced
1 cn (8 1/2 oz) bamboo shoots
-rinsed -drained and sliced in half -lengthwise 2 tb Olive oil
2 Cloves garlic crushed
1 2-inch piece ginger peeled
-and minced 1 1/2 c Chicken stock or bouillon
1 ts Sugar
2 tb Cornstarch
Rinse and dry chicken and rub with ground ginger. Cut into 1/2-inch strips. Combine next 5 ingredients and pour marinade over chicken. Cover and refrigerate 30 minutes or more. Heat oil in wok or large cast-iron skillet. Stir-fry onion rings for 2 minutes. Add mushrooms and bamboo shoots and stir-fry for 2
minutes. Remove vegetables and set aside. Add remaining 2 tbsp olive oil, crushed garlic and ginger. Brown garlic and ginger and discard. Add chicken strips and stur-fry a few minutes tto coat with oil. Add marinade and 1 cup chicken stock. Cover and cook on medium heat until chicken is opaque. Whisk sugar, cornstarch and remaining 1/2 cup chicken stock together. Pour mixture over chicken and cook several minutes. Add reserved vegetables, tossing to combine. ** From “SPICES make the wonderful difference” by Dorothy Kauffman * The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA