I was a little skeptical about the size of the chunks of ginger at first, but this turned out great.
Chicken with Ginger
From: Martha Stewart
1 three inch piece of fresh ginger, peeled, cut into 1/8" thick matchsticks (about 1/2 cup)
2 Tbs. canola oil
1 1/2 lbs. boneless skinless chicken breasts, cut into 1 1/2" chunks
1 large onion, thinly sliced
2 cloves garlic, minced
1/4 cup soy sauce
2 Tbs. white vinegar
2 Tbs. sugar
1/2 cup sliced scallions
Soak ginger in cold water for 10 minutes; drain.
Heat oil in a skillet over high heat. brown chicken in two batches, 6-8 minutes, set aside.
In same skillet over medium heat, cook ginger, onion and garlic, stirring until browned 8-10 minutes. Add soy sauce, vinegar, and sugar. Cook over high heat until thick, 3-4 minutes. Add chicken and stir to warm. remove from heat, stir in scallions.