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ORIENTAL CHICKEN STIR-FRY 2 chicken breasts 1 bunch bok choy 1 can water chestnuts 1 c. fresh mushrooms 3 green onions 1 Tbsp. oil Sauce: 1 c. chicken broth 2 Tbsp. soy sauce 2 Tbsp. orange juice 2 Tbsp. cooking sherry 2 1/2 Tbsp. cornstarch 1/4 tsp. garlic powder 1/4 tsp. ground ginger Cut chicken breast slices into 1/4-inch strips. Slice bok choy (on the diagonal), water chestnuts, mushrooms and onions. Heat oil in wok or Dutch oven on medium high for 2 to 3 minutes. Add chicken. Stir-fry 3 to 5 minutes until chicken turns white and begins to brown; remove to plate. Add vegeta- bles to work. Stir-fry 4 to 5 minutes. Combine sauce ingredi- ents. Pour over vegetables. Add chicken. Heat and stir 2 to 3 minutes more until sauce is thickened. Serve over rice or chow mein noodles. Makes 6 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!