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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Authentic Chinese! Ingredients:
4 chicken breast halves, skinned, boned and sliced |
salt and pepper |
4 garlic cloves, minced |
2 cups water |
1 tablespoon cornstarch |
5 tablespoons corn oil |
8 ounces fresh mushrooms, sliced |
4 lbs bok choy or 4 lbs chinese white cabbage, chopped |
2 tablespoons sugar |
4 tablespoons soy sauce |
6 scallions, chopped |
Directions:
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.
3. Remove from wok.
4. 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.
5. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.
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