Ginger Chicken

• 1 tablespoon cornstarch
• 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
• 1 teaspoon regular soy sauce
• 1 teaspoon dark soy sauce
• 1 lb boneless skinless chicken thighs, cut into 1/2 inch cubes
• 2 tablespoons vegetable oil
• 13 cup thickly sliced gingerroot
• 12 cup chicken broth
• 12 cup pineapple chunk
• 2 teaspoons sliced pickled ginger

1. Make the marinade: combine all the marinade ingredients in a bowl; mix well.
2. Add in the chicken; stir to coat evenly; let stand for 10 minutes.
3. Set a stir-fry pan over high heat until hot; add in the oil, swirling to coat the sides.
4. Add in the fresh ginger; cook, stirring, until the ginger is crispy and the oil is infused with the flavor, about 1 1/2 minutes.
5. Add in the chicken; stir-fry until it is no longer pink in the center, 3-4 minutes.
6. Add in the broth and pineapple; cook, stirring, until the sauce boils and thickens slightly, about 20 seconds.
7. Transfer to a serving plate; garnish with the pickled ginger and serve.

cornstarch, chinese rice wine, regular soy sauce, soy sauce, chicken thighs, vegetable oil, gingerroot, chicken broth, pineapple, ginger

Taken from www.food.com/recipe/ginger-chicken-260498 (may not work)