1 boneless, skinless chicken breast
1 (8 oz) package of mushrooms
2 tablespoons oil
1 green onion, chopped
1 slice of ginger, chopped
1 clove garlic, chopped
½ teaspoon black pepper
3 tablespoons Ying’s Stir Fry Sauce
1. Cut chicken into small chunks and mushrooms into quarters.
2. Heat oil in a wok, add chicken and stir fry for 30 seconds. Add garlic, ginger and green onions and continue stir-fry until chicken is no more pink (3-4 minutes).
3. Add mushrooms, then black pepper and stir-fry for 2 more minutes.
4. Then add Ying’s Stir Fry Sauce. Stir-fry until everything is cooked completely. Remove from the heat.