Ingredients

4 chicken breast halves, skinned, boned and sliced
salt and pepper to taste
4 cloves garlic; minced
2 C. water
1 Tbsp. cornstarch
5 Tbsp. corn oil
8 oz. fresh mushrooms; sliced
4 lb. chinese white cabbage; chop
2 Tbsp. sugar
4 Tbsp. soy sauce
6 scallions; chopped

Cooking Instructions

In a bowl, toss the sliced chicken with the salt and pepper, garlic and cornstarch mixture. Set aside. Heat 3 Tbls. 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 Tbls. 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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)