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Pan 4 chicken breast halves, skinned, boned and sliced salt and pepper 

4 cloves garlic, minced 

2 cups water

1 tbsp. cornstarch 

5 tbsp. corn oil 

8 oz. fresh mushrooms, sliced 

4 lb. bok choy or Chinese white cabbage, chopped 

2 tbsp. sugar 

4 tbsp. 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. 


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