• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

"While you may see this dish frequently at American Chinese restaurants, it is actually a true Cantonese dish. This is the Americanized version that will duplicate what you're used to eating for take-out. You can substitute sherry and soy sauce for the white wine to make a version with brown sauce."

• 1 tablespoon vegetable oil
• 1/4 pound sliced fresh mushrooms
• 1/4 pound snow peas
• 1 (8 ounce) can sliced water chestnuts, drained
• 1/4 pound sliced bok choy
• salt and black pepper to taste
• salt and black pepper to taste
• 1 tablespoon vegetable oil
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger root
• 3/4 cup skinless, boneless chicken breast meat - thinly sliced
• 1 teaspoon white wine
• 1/4 teaspoon white sugar
• 1/4 cup chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons water

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