1 lb. deboned chicken
1 1/2 tbsp. tapioca
1 1/2 tbsp. light soy sauce
1 c. snow peas
1/2 can mushrooms
1/2 can baby corn; optional
1/4 c. cooked carrots
1 onion
1 tsp. fresh ginger
Oil

Skin and debone chicken. Then cut into 1/2 inch cubes and marinate in tapioca and light soy sauce. Set this aside for 1 hour. Cut mushrooms, carrots, corn, and onion into 1/2 inch pieces. Stir fry lightly the chicken in hot oil (1-2 tablespoons) until the meat becomes white. Drain and set aside.

Mix all the seasoning sauce (below) together and set aside. Heat 3 tablespoons oil in a frying pan on high heat and add salt, ginger, and all vegetables. After a moment add chicken and the seasoning sauce. Stir until the sauce thickens. Remove and serve hot over thin spaghetti or cooked rice.

SEASONING SAUCE:

1/2 c. chicken stock (bouillon)
1/2 tsp. salt
2 tbsp. light soy sauce
1 tsp. whiskey
2 tbsp. oyster sauce
1 tsp. sugar
1 1/2 tbsp. tapioca