Moo Goo Gai Pan

Authentic Chinese!

• Ready In: 30 mins
• Serves: 6

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.