Kung Pao Chicken
Cube chicken, marinade for 15 minutes or so in:
1/3 teaspoon salt
2 teaspoon soy sauce
2 teaspoon sherry or rice wine
1 teaspoon cornstarch
1 tablespoon egg white
1 tablespoon peanut oil (keeps chicken from sticking when you eventually cook it)
Cut 4 scallions into round bits, but separate the white and green parts.
Heat a wok until hot, add about 4 tablespoons peanut oil.
Add 2 cloves garlic, chopped, and 4 slices ginger root. Cook for about 10 seconds. Add the whites of the scallions, cook for another 10 seconds.
Add the chicken, stir fry for 30-40 seconds. Add whatever Chinese veggies you want, including those green scallions.
Add the following sauce:
1 tablespoon thick soy sauce
1 - 2 tablespoon chili sauce
2 teaspoons vinegar
1 1/2 teaspoons cornstarch
6 tablespoons water
As the sauce boils, the water evaporates and the cornstarch causes the sauce to thicken into a glaze. That takes maybe a minute and a half.
Note if your pan isn't scalding hot, then the chicken will not be completely cooked. I recommend overcooking the chicken in the 30 - 40 second part just to be safe. Small chicken cubes helps, too.