Remove any fat or tendons from the chicken and slice into pieces 1/4" by 1" or so (this works better if chicken is partially frozen). Mix chicken with next three ingredients and allow to marinate while you are preparing the vegetables. Wash bok choy thoroughly, trim off the tough ends of the leaves and part of the base, and chop into bite-size pieces including the green parts. Slice the mushrooms. Cut the snow peas in half or slice after the tips and strings have been removed. Mix the stock and the corn starch in a shaker Heat oil in wok until its almost smoking and then stir fry the chicken until its almost cooked through. Then add the vegetables and stir fry until the bok choy leaves get sort of wilted down. Pour in the stock/cornstarch mixture that was shaken just before pouring it in. Stir constantly until the sauce thickens. Serve immediately over cooked rice. Note: You can add bamboo shoots, sliced water chestnuts and all sorts of other stuff to this but I like the plain version best. About the only thing I change is to throw in some Mrs. Dash, which isnt very Chinese, but heh! Enjoy. Posted by: Mike Hackmann 6/93
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|Serving Size: 1 Serving (350g)|
|Recipe Makes: 6|
|Calories from Fat: 74 (33%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 54.7mg||17 %|
|Sodium 306.7mg||11 %|
|Potassium 743.7mg||20 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 13.1g|
|Protein 23.1g||33 %|
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Calories per serving: 223
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