Garlic Chicken

• 1/2 c. water
• 2 Tbsp. soy sauce
• 1 Tbsp. dry white wine
• 1 tsp. cornstarch
• 2 whole medium chicken breasts, skinned and boned (1 1/2 lb.)
• 2 Tbsp. cooking oil
• 10 green onions, bias sliced (1 1/4 c.)
• 1 c. thin sliced mushrooms
• 10 cloves garlic, chopped
• 1/2 c. sliced water chestnuts
• 2 c. hot cooked rice

1. Marinate together the water, soy sauce, white wine and cornstarch.
2. Rinse and pat dry chicken, then cut into 1/2-inch pieces. Add to marinade; stir to coat.
3. Let stand 30 minutes. Drain chicken and save marinade.
4. Preheat wok on high heat; add oil.
5. Stir green onions, mushrooms and garlic 1 to 2 minutes until tender.
6. Add chicken and cook 2 to 3 minutes until chicken is no longer pink. Serve over cooked rice.
7. Makes 4 servings.

water, soy sauce, white wine, cornstarch, chicken breasts, cooking oil, green onions, thin, garlic, water chestnuts, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938218 (may not work)