Molly's Ginger Chicken

My Ginger Chicken

So I have decided I will share another recipe today.  This a recipe I found on the internet and I tweaked it to my liking and my taste.  It was supposed to be Hunan Chicken, but I like it with a lot of ginger so it was renamed by my friend as "Molly's Ginger Chicken."  I hope you enjoy!

Ingredients:

2 lbs. Chicken, cut in bite-sized pieces

2 Tbsp. Soy Sauce

1 Tbsp. Sherry

2 Tbsp. Ginger, shredded
2 Cloves of Garlic (crushed)

3 Scallions, cut up

5 or 6 sliced mushrooms

I can of baby corn, drained (about 14 oz.)

3 to 4 Tbsp. Oil

¾ c. Cup Chicken Broth

1 Tbsp. Soy Sauce

2 Tbsp. Rice Vinegar

1 Tbsp. Sugar

1/2 tsp. Salt

1 tsp. of Pepper

1 Tbsp. Cornstarch

Directions:

Marinate the chicken with the soy sauce, sherry, garlic and ginger for 15 to 20 minutes.

Mix the soy sauce, chicken broth, rice vinegar, sugar, salt, and pepper.

In a wok, heat the oil, and stir-fry the scallions and mushrooms.  Then add the marinade and chicken to the scallions and peppers for 4 more minutes.  Add the chicken broth mixture and make sure to mix well.  Add the drained baby corn.  Cook on low heat, until the chicken is cooked.  Add the cornstarch to thicken the sauce, and serve over rice.