Ingredients Jump to Instructions ↓

  1. 4 Chicken breast halves, Skinned, boned and sliced Salt and pepper, to taste

  2. 4 cloves Garlic, minced

  3. 2 c Water

  4. 1 tb Cornstarch

  5. 5 tb Corn oil

  6. 8 oz Fresh mushrooms, sliced

  7. 4 lb Chinese white cabbage, Chopped

  8. 2 tb Sugar

  9. 4 tb Soy sauce

  10. 6 Scallions, chopped

Instructions Jump to Ingredients ↑

  1. Preparation : In a bowl, toss the sliced chicken with the salt and pepper, garlic and cornstarch mixture. Set aside. Heat 3 tablespoons of the corn oil in a wok and add the mushrooms, cabbage and sugar. Stir-fry for 2 minutes, then cover and cook for 5 minutes. Remove from the wok. Heat the remaining 2 tablespoons of corn oil in the wok and stir-fry the chicken for 2 minutes over high heat. Add the soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is cooked through. Add the cooked vegetables and the scallions. Toss everything together for about 1 minute. Serve hot with steamed rice. Makes 10 servings.


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