4
chicken breast halves, skinned, boned and sliced
salt
and pepper
4
cloves garlic, minced
2
cups water
1
tb cornstarch
5
tb corn oil
8
oz. fresh mushrooms, sliced
4
lb. bok choy or Chinese white cabbage, chopped
2
tb sugar
4
tb soy sauce
6
scallions, chopped
1.
In a bowl, toss chicken with the salt and pepper, garlic and cornstarch
mixture.
Set aside.
2.
Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok
choy/cabbage
and sugar for 2 minutes. Cover and cook for 5 minutes.
Remove
from wok.
3.
Heat remaining corn oil in wok. Stir-fry chicken for 2 minutes over high
heat.
Add soy sauce and mix well. Cover and cook for about 6 minutes,
or
until the chicken is thoroughly cooked.
4.
Mix in the cooked vegetables and scallions. Stir fry together for about 1
minute. Serve hot
with rice.