Chicken Stir-Fry - cooking recipe

Ingredients

3 to 4 chicken breast halves, boned, skinned and cut into 1/2-inch slices
2 to 3 Tbsp. cornstarch
white pepper
2 to 3 tsp. soy sauce
2 Tbsp. vegetable oil
2 Tbsp. oyster sauce
1 c. chicken broth
2 tsp. dry white wine
salt to taste
1 tsp. chopped ginger root
2 cloves chopped garlic
4 stalk bok choy (can substitute or add cabbage)
1 c. sliced mushrooms
1/2 c. sliced water chestnuts
1/2 c. thinly sliced carrots
2 c. broccoli flowerets

Preparation

Marinate chicken in 1 teaspoon of soy sauce, white pepper to taste and salt to taste.
Cut bok choy stems into 1/4-inch slices and leaves into 2-inch pieces.
Heat wok or large skillet.
Add 1 tablespoon of oil and rotate pan to coat sides.
Add chicken and cook until it turns white; remove.
Add remaining oil.
Add ginger root and garlic; cook until garlic turns light brown.
Add bok choy stems, mushrooms, carrots, broccoli and water chestnuts. Stir in chicken, boy choy leaves, chicken broth, oyster sauce and white wine.
Cover and cook for 2 to 5 minutes.
Mix 1/4 cup of water with 2 tablespoons cornstarch and add to skillet.
Cook and stir until thickened.
Serves 6.