2 tablespoons vegetable oil
2 teaspoons minced garlic
1 teaspoon minced ginger root
1 bunch green onion, chopped and separated from chive
1 pound boneless, skinless chicken breast, cut bite size
Or you can use shrimp, pork, or beef
¼ cup soy sauce
2 cup chicken broth
2 tablespoon dry sherry or cooking sherry
1 teaspoon sesame oil, optional
2 tablespoon rice vinegar
1-2 tablespoon cornstarch
1 teaspoon dried red pepper flakes, add more if you like it spicy
Salt and pepper to taste
Combine sauce ingredients in small bowl, set aside. Heat oil in skillet, add garlic, ginger and green onions. Stir fry for 30 seconds. Add chicken and stir fry until just cooked through. Pour sauce ingredients over meat mixture and stir until sauce thickens. Adjust seasonings and serve. Serves 4.
** If you would like to add chopped carrots, celery, broccoli and other vegetables add them just after the meat is cooked through; stir fry for only two or three minutes. You want the vegetables to remain crispy. Then pour the sauce over, thicken and serve. This is delicious served over cooked rice.