Chicken Teriyaki Stir-Fry with Mushrooms and Tofu

2 tablespoons vegetable oil

1 tablespoon ginger, grated

2 cloves garlic, minced

1 kilo chicken, (use chicken breast fillets), skinless, boneless, cut into 1/2-inch cubes

2 stalks leeks, green and white parts, sliced

1 cup dried shiitake mushrooms, rehydrated, stems removed, and caps sliced thinly

1/2 cup soy sauce

1/4 tablespoon Knorr SavorRich Chicken

1/4 cup light packed brown sugar

1 cup tofu (tokwa), cubed

1 teaspoon cornstarch

black pepper, to season

black pepper, to season

black pepper, to season