Method:

. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside. 

2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok. 

3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked. 

4. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.