Chicken Stir-Fry W/ Baby Corn

• 2 boneless skinless chicken breasts
• 2 teaspoons cornstarch
• 13 cup chicken stock
• 3 tablespoons soy sauce
• 1 12 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
• 18 teaspoon white pepper

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

chicken breasts, cornstarch, chicken, soy sauce, oil, garlic, fresh ginger, bok choy, baby corn, white pepper

Taken from www.food.com/recipe/chicken-stir-fry-w-baby-corn-399332 (may not work)