Garlic Chicken #1  
Recipe Number: 1097388539
Contributor: Janice
4 Boneless skinless chicken breast halves (12 ounces)
1/2 C Water
2 Tbsp Soy sauce
1 Tbsp Cornstarch
1 Tbsp Rice wine or dry white wine
1/2 tsp Instant chicken bullion granules
1 Tbsp Cooking oil
10 cloves garlic, minced (1 Tbsp)
6 ounces Fresh mushrooms sliced (about 2 cups)
1 medium Leek, thinly sliced (1/2 cup) or 4 green onions thinly sliced (1/2 cup)
1/2 of an 8-ounce can sliced Water chestnuts, drained
3 C Hot cooked rice
Cooking Instructions
Rinse chicken and pat dry. Cut into 1/2 inch pieces. For sauce, stir together the water, soy sauce, cornstarch, wine and chicken bouillon granules and set aside. Pour cooking oil into a wok or 10 inch skillet. Add more oil as necessary during cooking. Preheat over medium high heat and stir fry garlic in hot oil for 15 seconds. Add mushrooms and leeks or green onions. Stir fry about 1 minute or till vegetables are tender. Remove the vegetables from the wok and add the chicken to the hot wok. Stir fry for 2 to 3 min. or till no pink remains. Push the chicken from the center of the wok. Stir sauce. Add the sauce to the center of the wok, cook and stir till thickened and bubbly. Return the vegetables to the wok, add water chestnuts, stir all ingredients together to coat with sauce. Cook and stir about 1 min. more or till heated through. Serve immediately over hot cooked rice. Makes 4 servings.