4 chicken breast halves, skinned, boned and sliced
Salt and pepper to taste
4 cloves garlic, minced
3 tbsp. cornstarch mixed with 1/2 c. water
5 tbsp. corn oil
8 oz. pkg. fresh mushrooms, sliced
4-5 lb. Chinese white cabbage, chopped
2 tbsp. sugar
4 tbsp. soy sauce
6 scallions, chopped

In a bowl, toss the sliced chicken meat with the salt and pepper, garlic and cornstarch mixture.

Heat 3 tablespoons of the corn oil in a wok and add mushrooms, cabbage and sugar. Stir-fry for 2 minutes, cover and cook for 5 minutes. Remove from wok.

Heat remaining 2 tablespoons oil in the wok and stir-fry the chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook about 6 minutes or until chicken is cooked through. Add the cooked vegetables and the scallions. Toss everything together for about 1 minute. Serve hot with steamed rice.

This dish is low in fat and calories, while rich in protein and carbohydrates.