Clean chicken, Debone and remove skin, or buy already prepared.
Cut your chicken into 1-2 inch pieces
Put chicken in a bowl, salt and pepper, add corn starch.
Mix chicken to combine all ingredients. Set aside.
Mix all sauce ingredients in a separate bowl, set aside.
Clean your ginger, and cut into coins (rounds). I like ginger so I use a 2 inch piece
Cut the thicker stems from your greens, into 1/2-3/4 inch pieces, we will cook these a tad longer from the leaves.
Slice the leaves, I usually cut them in about 2 inch lengths across. Do them how you may like them. Sorry, the picture didn't turn out.
Slice your mushrooms to a size you like. I like larger pieces myself.
Slice your scallions (green onions) into small slices, forgot to take a picture, but it isn't hard, just cut across the onions into about 1/4 inch lengths.
Put large skillet, wok or stir-fry pan on medium high heat. Add oil, let it heat up.
Put ginger into oil, stir-fry about 1/2 to 1 minute until you can smell it. Add chicken, give it a quick stir. Let it sit for a minute. Stir it for another minute, add wine/broth, stir for 1 more minute.
Now stir the chicken about 4-5 times a minute, until it gets opaque, then add the sauce. Stir all the time now, bring sauce to a boil.
I like to turn down the heat to medium at this point because I burn stuff, your choice, add stems from the greens, stir 1 minute
Add mushrooms stir 2 more minutes, then add the leaves. Stir for about 2 minutes until the greens wilt.
Add green onions save some for garnish if you desire, I don't, I just add them all, but that is just me. Stir for 1 minute.
Serve. You can eat it as is or with rice or over noodles.
