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.