Title: Ginger Chicken
Categories: Polkadot Chicken
Yield: 1 Servings

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 l
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 By fatfree-request@fatfree.com on Jun 16, 1997

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