12 oz. skinless, boneless chicken breasts, cut into 1/2-inch pieces
1 c. water
3 T. reduced-sodium soy sauce
2 T. dry white wine or water
1 T. cornstarch
2 T. cooking oil
10 green onions, biased-sliced into 1-inch pieces
1 c. thinly sliced fresh mushrooms
12 cloves garlic, peeled and finely chopped or 2 T. bottled minced garlic
1/2 c. sliced water chestnuts
Hot cooked white rice, jasmine rice or basmati rice (optional)
Place chicken in plastic bag and place bag in shallow bowl.
Combine water, soy sauce and white wine; pour over chicken in bag. Marinate in refrigerator for 30 minutes. Drain chicken; reserve marinade. Stir cornstarch into reserved marinade; set aside.
Pour oil into wok or large skillet. (more oil will be added during cooking)
Heat over medium-high heat. Cook and stir green onions, mushrooms and garlic in hot oil for 1 to 2 minutes or until tender. Remove vegetables from wok. Add chicken to wok. Cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok and stir in marinade mixture. Cook and stir until thick and bubbly.
Return cooked vegetables to wok; add water chestnuts. Cook and stir for a minute more or until heated through. If desired, serve with hot cooked rice.