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Chicken Stir-Fry W/ Baby Corn

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“From my collection of handwritten recipes.”
READY IN:
25mins
SERVES:
4-6
YIELD:
4 chicken breast
UNITS:
US

Ingredients Nutrition

Directions

  1. Thinly slice the chicken. In a small bowl, combine cornstarch with stock and soy sauce. Heat oil in wok, stir fry garlic and ginger until golden. Add chicken and stir fry 3-4 minutes, transfer to a bowl. Reheat oil;add bok choy and baby corn. Stir fry about 4 minutes, until bok choy is slightly softened and corn is lightly browned. Return chicken to wok with cornstarch mixture and pepper; cook, stirring to thicken slightly. Serve with steamed rice.

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