Ginger Chicken w/ Shitake and Button Mushrooms

I found this recipe on Sook Cook  and adapted it for what we needed or could find.  In an effort to eat more healthy after a month of complete, unashamed, blissful holiday binging, this recipe seemed to have a lot of flavor and not a lot of junk in it!  It did not disappoint.  All my kids ate it and Port asked me later how hard it would be for me to make the sauce for him to take to work.  I consider that a success.

2 tablespoons oil
2 garlic cloves, finely chopped
2-inch gingerroot, finely chopped
3-4 boneless, skinless chicken breast, thawed and diced
2 cups shitake mushrooms, thinly sliced
1 cup button mushrooms, thinly sliced
4 tablespoons soy sauce
4 tablespoons rice wine or mirin  (I didn't have this so I used chicken broth)
1 tablespoon brown sugar
1 teaspoon cornstarch
2 tablespoons water
3 tablespoons chopped fresh cilantro
2 green onions, cut into 2-inch long pieces
rice sticks, cooked

In a large skillet, heat oil over medium high heat. Add the garlic and ginger and stir well. When the garlic starts to get golden brown, add the chicken and stir well. Once the chicken starts to cook (about 5-7 minutes after), stir in with the shitake and button mushrooms and continue to cook, about 3-5 minutes. Add the sauce ingredients: soy sauce, rice wine (or mirin), and brown sugar. Continue to cook until the mushrooms soften or reach your desired texture, about 5 minutes. In a small bowl, mix cornstarch and water and stir well to mix. Pour the cornstarch mixture into the skillet and stir well, until the sauce thickens slightly. Add the cilantro and green onions and serve with rice stick noodles.