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.
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.
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