Servings: 6

3 skinless, boneless chicken breast halves 3 skinless, boneless chicken breast halves
1 cup water 1 cup water
3 tablespoons soy sauce 3 tablespoons soy sauce
1 tablespoon rice vinegar or white wine vinegar 1 tablespoon rice vinegar or white wine vinegar
¼ tsp xanthan gum ¼ tsp xanthan gum
2 tablespoons cooking oil 2 tablespoons cooking oil
10 green onions, bias-sliced into 1-inch pieces 10 green onions, bias-sliced into 1-inch pieces
1 cup thinly sliced fresh mushrooms 1 cup thinly sliced fresh mushrooms
12 cloves garlic, peeled and finely chopped 12 cloves garlic, peeled and finely chopped
½ cup sliced water chestnuts (optional) ½ cup sliced water chestnuts (optional)

Cut chicken into ½-inch pieces. Place chicken in a resealable plastic bag set in a shallow dish.
For marinade, stir together water, soy sauce, and vinegar. Pour over chicken; seal bag.
Marinate in the refrigerator for 30 minutes.
Drain chicken, reserving the marinade. Stir xanthan into reserved marinade; set aside.
Pour oil into a skillet. (If necessary, add more oil during cooking.)
Heat over medium-high heat. Add green onion, mushrooms, and garlic to pan; cook and stir for 1 to 2 minutes or until tender.
Remove vegetables from pan.
Add chicken to pan; cook and stir for 2 to 3 minutes or until no longer pink.
Push chicken from center of pan. Stir marinade mixture; add to center of pan.
Cook and stir until thickened and bubbly. Return cooked vegetables to pan.
Add water chestnuts. Cook and stir about 1 minute more or until heated through.