Ingredients Jump to Instructions ↓

  1. 4 Chicken breast halves - skinned, boned and s Salt and pepper to taste

  2. 40 Garlic - minced

  3. 2 cups 474ml Water

  4. 1 tablespoon 15ml Cornstarch

  5. 5 tablespoons 75ml Corn oil

  6. 8 oz 227g Fresh mushrooms - sliced

  7. 4 lbs 1816g / 64oz Chinese white cabbage - chop

  8. 2 tablespoons 30ml Sugar

  9. 4 tablespoons 60ml Soy sauce

  10. 6 Scallions - chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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