4 boneless skinless chicken breast halves (about 1 pound)
2 tablespoons water
2 tablespoons Chinese rice wine or dry white wine
2 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons cooking oil
3 cloves garlic, minced
8 ounces small whole mushrooms, or large mushrooms, halved
3 cups Chinese cabbage (Bok Choy) or regular cabbage, cut into 1-inch pieces
1 6-ounce package frozen pea pods, thawed
Instructions
Partially freeze chicken. Cut into thin bite-size slices.
For sauce
In a small bowl combine water, rice wine or dry white wine, soy sauce and cornstarch. Set aside
Heat wok or large skillet over high heat. Add cooking oil. Stir fry garlic in hot oil over high heat for 30 seconds.
Add mushrooms and stir-fry for 2 mins. Remove from wok. Add cabbage and pea pods and stir-fry for 1 minute more.
Remove from wok.
Add half of the chicken to the wok. Stir-fry for 2 to 3 mins or till done. Remove from wok. Stir-fry remaining chicken.
Return all the meat to the wok.
Push meat from center of wok. Stir sauce and add to center of wok. Cook and stir till the sauce is thickened and bubbly.
Stir in vegetables. Cook and stir mixture for 2 mins. Serve with hot cooked rice.
Serves 4
Nutritional Information
Per Serving:
498calories
14g protein
33g fat
653mg sodium
38g carbohydrate
Submitted By: Genie
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