5 Spring onions, 1/2-inch pieces
4 oz. fresh ginger, peeled and finely grated
2 tbsp. peanut oil
3 boneless, skinless chicken breasts, 1-inch cubes
1 yellow onion, sliced
4 cloves garlic, minced
1/2 lb. sliced mushrooms
2 tbsp. soy sauce
1 tbsp. honey

Soak Spring onions in cold water for 15 minutes. Mix ginger with cold water, then drain and squeeze out excess water by pressing between paper towels (this removes the hot taste).

Heat oil in a wok or skillet; add the chicken and saute for 5 minutes or until chicken is opaque in color. Remove using a slotted spoon and set aside.

Add onion and saute until translucent, then add garlic and mushrooms; stir fry over high heat for 1 minute. Return chicken to pan.

Combine soy sauce and honey; pour over chicken. Add ginger and mix well. Stir fry for 2-3 minutes until heated through. Add drained Spring onions.

Serve immediately or refrigerate overnight for best flavor.

Serve hot.

Makes 4 servings.

Submitted by: CM