Chicken Stir-Fry W/ Baby Corn

Ingredients

• 2 boneless skinless chicken breasts
• 2 teaspoons cornstarch
• 1/3 cup chicken stock
• 3 tablespoons soy sauce
• 1 1/2 tablespoons oil
• 2 garlic cloves, finely chopped
• 2 tablespoons finely chopped fresh ginger
• 8 ounces bok choy, shredded

• 1 (14 ounce) can baby corn, drained
• 1/8 teaspoon white pepper

Directions

1. 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.