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Gingery ginger chicken, take 1

I stumbled on this recipe from someone who lists himself as a chef for P.F. Chang's. Of course, it's not authentic American-style Chinese unless there is a gloppy sauce with lots of soy sauce, sugar and cornstarch. And with good reason! What red-blooded American does not love sweet and salty sauce that covers each grain of rice? Especially when you modify the recipe so that the ginger is more than doubled, with most of it thrown into the sauce and pulsed through the blender, which means every drop has gingery goodness. 

Yep, with a good blender you can put in as much spice as you like. How spicy would like your Chang's sauce?


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