I tend to serve it over a heap of Udon noodles which is some type of Japanese noodles.
You can also serve this Asian dish over Chinese noodles, available in most supermarkets, or steamed rice.
1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup)
2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
1 large onion, thinly sliced
2 garlic cloves, minced
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons sugar
1/2 cup sliced scallions
1. Soak ginger in cold water 10 minutes; drain.
2. Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
3. In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.