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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 7 |
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Ingredients:
4 boneless skinless chicken breast halves, sliced |
salt and pepper |
4 cloves garlic, minced |
2 teaspoons water |
1 teaspoon cornstarch |
5 teaspoons corn oil |
8 ounces fresh mushrooms, sliced |
4 lbs bok choy, chopped |
2 teaspoons sugar |
4 teaspoons soy sauce |
6 scallions, chopped |
Directions:
1. In a bowl, toss the sliced chicken with salt and pepper, garlic and cornstarch/water mixture.
2. Set aside.
3. Heat 3 Tbsp of the corn oil in a wok and add the mushrooms, cabbage and sugar.
4. Stir fry for 2 minutes, then cover and cook for 5 minutes.
5. Remove from the wok.
6. Heat the remaining oil and stir fry the chicken mixture for 2 minutes over highheat.
7. Add the soy sauce, sugar and mix well.
8. Cover and cook for about 6 minutes.
9. Add the cooked vegetables and the scallions.
10. Toss everything together.
11. Serve hot with steamed rice.
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