Best Moo Goo Gai Pan

Ingredients:
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

Directions:
In a bowl, toss chicken with
the salt and pepper, garlic
and cornstarch mixture. Set aside.
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.
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.