Chicken Stir-Fry W/ Baby Corn

From my collection of handwritten recipes.

• Ready In: 25 mins
• Serves: 4-6
• Yields: 4 chicken breast

Ingredients

• 2  boneless skinless chicken breasts
• 2  teaspoons cornstarch
• 1⁄3 cup  chicken stock
• 3  tablespoons soy sauce
• 1 1⁄2 tablespoons  oil
• 2  garlic cloves, finely chopped
• 2  tablespoons  finely chopped fresh ginger
• 8  ounces bok choy, shredded
• 1 (14 ounce) can  baby corn, drained
• 1⁄8 teaspoon white pepper

Directions

1. Thinly slice the chicken. In a small bowl, combine cornstarch with stock and soy sauce. Heat oil in wok, stir fry garlic and ginger until golden. Add chicken and stir fry 3-4 minutes, transfer to a bowl. Reheat oil;add bok choy and baby corn. Stir fry about 4 minutes, until bok choy is slightly softened and corn is lightly browned. Return chicken to wok with cornstarch mixture and pepper; cook, stirring to thicken slightly. Serve with steamed rice.