Ingredients

1 chicken breast, diced
1 Tbsp. oil
2/3 C. stock
3 tsp. cornstarch
1/2 lb. small mushrooms
1 tsp. salt
1/4- inch piece of fresh ginger, chopped
1 tsp. pepper

Cooking Instructions

Mix the chicken pieces in a bowl with 1 tsp. cornstarch, 1 Tbls. oil, 1/2 tsp. salt and 1/2 tsp. pepper. Let sit. Pour the boiling stock over the mushrooms in another bowl and stir in 2 tsp. cornstarch, 1/2 tsp. salt and 1/2 tsp. pepper. Quick fry the chicken, over high heat for 30 seconds then add the mushroom mixture and the ginger. Stir constantly until just done, for not more than 5 minutes, over medium heat. Serve immediately.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)