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2 boneless chicken breasts, cut in small strips
3 teaspoons cornstarch
1 tablespoon soy sauce
1/4 teaspoon pepper
4 tablespoons oil
1/4 cup chicken broth
1/4 pound sliced mushrooms
2 cloves garlic, minced
1 t. powdered ginger OR 2 teaspoons fresh minced ginger
Toss chicken with 2 teaspoons cornstarch, soy sauce, pepper and 1 tablespoon oil. Let stand 10 minutes. Mix remaining cornstarch with the chicken broth.
Heat remaining oil in skillet; add chicken, garlic, and ginger. Cook one minutes, stirring constantly. Add mushrooms and liquid. Cook over low heat 5-10 minutes.
3 teaspoons cornstarch
1 tablespoon soy sauce
1/4 teaspoon pepper
4 tablespoons oil
1/4 cup chicken broth
1/4 pound sliced mushrooms
2 cloves garlic, minced
1 t. powdered ginger OR 2 teaspoons fresh minced ginger
Toss chicken with 2 teaspoons cornstarch, soy sauce, pepper and 1 tablespoon oil. Let stand 10 minutes. Mix remaining cornstarch with the chicken broth.
Heat remaining oil in skillet; add chicken, garlic, and ginger. Cook one minutes, stirring constantly. Add mushrooms and liquid. Cook over low heat 5-10 minutes.
