Ginger Chicken

This kind of food is my favorite kind, even beating sweet stuff and McDonalds fries. Since I usually stick to the same thing when we order it, worried that I won't like something new and my parents would have wasted their money, I marked a lot of stir-fry recipes in all of the cookbooks in the house, just to find something that I'd like to try.

This came from a Taste of Home magazine, where it was originally a pork tenderloin recipe for two. It's good with pork, but my dad and I made it even better, and to feed our family. It isn't as good as what I order when we go out, but it's good enough that my brother, who is as much of a picky eater as I am, eats the chicken bits.

RECIPE:
- 1 or 2 tablespoons cooking oil
- 2 pounds of meat, chicken or pork tenderloin, cut into cubes
- 2 teaspoons minced garlic cloves
- 6 tablespoons soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon ginger
- 2 cups water
- 6 teaspoons cornstarch
- Lots of white rice

Heat the oil in a skillet on medium-high heat.

Add meat and garlic. Stir-fry until the chicken is no longer pink.

Combine soy sauce, sugar, and ginger in a bowl, and add it to the skillet. Lower the heat to medium.

Combine water and cornstarch and add it to the skillet.

Cook for another 1 or 2 minutes.

Serve with hot cooked rice.

We usually put about half a bag of frozen carrots in this, but that's optional.

For those of you who only need one or two servings, I copied the recipe from the magazine so you didn't have to do math. Follow the same recipe with these numbers:

- 1 tablespoon oil
- 1/2 pound meat
- 1/2 teaspoon garlic
- 2 tablespoons soy sauce
- 1/4 teaspoon sugar
- 1/8 teaspoon ginger
- 1/2 cup water
- 1 1/2 teaspoons cornstarch