12 oz chicken cubed
1 cup water
2 Tbsp soy sauce
1 Tbsp cornstarch
2 Tbsp oil
10 green onions sliced
1 cup mushrooms sliced
12 cloves garlic
1 can sliced water chestnuts
hot rice optional
1. Place chicken in plastic bag, add water and soy sauce. Refrigerate for 30 min.
2. Drain the chicken, reserve the liquid in the bag, add cornstarch to bag and mix, set aside.
3. Pour oil into large skillet. Heat over medium heat. Add chicken, onions, mushrooms and garlic.
4. When chicken is no longer pink add water chestnuts and liquid from bag. Cook and stir until thick and bubbly.
