Ginger chicken

1 kg of chicken breast, sliced in cubes (about 2 cm each)
corn flour
oil (enough to fry the cubes)
2 tbspoons of olive oil
6 cloves of garlic
ginger (at least 5cm)
shoyu sauce
chopped chives

Cover each chicken cube with the corn flour and fry them in medium heat for at least 3 minutes or until golden. Reserve.
In a big frying pan, heat up the olive oil and fry the garlic and ginger until golden. Lower the heat and give it 2 or 3 drizzles of shoyu sauce (it will sizzle), and add the fried chicken. Mix it for 2-3 minutes, checking that the fried chicken absorbs the sauce. If you want, you can add more shoyu sauce. Put in a serving bowl and sprinkle the chives on top of it.

Serve it with egg fried rice.