1/2 c. corn oil
1/4 c. soy sauce
2 tbsp. wine vinegar
1 tbsp. light corn syrup
1 clove garlic, crushed
1/4 tsp. ground ginger
2 whole med. chicken breasts, boned, skinned & cut into 1/2" squares
1/4 lb. fresh mushrooms, cut up or 1 (4 oz.) can button mushrooms, drained

Mix together corn oil, soy sauce, vinegar, corn syrup, garlic and ginger to make marinade. Marinate chicken and mushrooms 2-3 hours or overnight in refrigerator. Drain well. Thread on small (6 inch) skewers. Boil 4 minutes from source of heat about 2 minutes on each side or until chicken loses pinkness. Makes 24 hors d'oeuvres.