Makes 4 servings 1 pound boneless chicken breasts 1 stick cinnamon, broken into 2 pieces (optional) 2 tablespoons vegetable or peanut oil 2 cloves garlic, minced 1 cup fresh or frozen snow peas, trimmed 2 cups drained baby corn 1 bunch scallions, trimmed and cut into 1-inch slices ½ cup chicken broth, mixed with 1 tablespoon cornstarch Salt and pepper to taste Cut the chicken breasts diagonally into long strips. Set aside.
Heat the oil in a wok or deep, heavy skillet. Add the chicken and cinnamon stick and cook over high heat, stirring and tossing, until the chicken is no longer pink. Remove the chicken to a plate and set aside. Leave the cinnamon in the pan.
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