Chicken mushroom stir-fry
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Soy sauce |
| 1 | each | Egg white |
| 1 | teaspoon | Sesame oil |
| ½ | teaspoon | Brown sugar |
| 1 | teaspoon | Cornstarch |
| ⅛ | teaspoon | White pepper |
| 1 | pounds | Boneless skinless chicken |
| Breasts -- cubes 1/2 in | ||
| ½ | cup | Chicken broth |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Cold water |
| ¼ | cup | Oyster sauce |
| 4 | tablespoons | Cooking oil -- divided |
| 1½ | teaspoon | Fresh ginger root -- minced |
| 2 | Cloves garlic -- minced | |
| 2 | eaches | Green onion -- sliced |
| 4 | mediums | Carrots -- cubed |
| 1 | pounds | Fresh mushrooms -- |
| Quartered | ||
| ¼ | pounds | Snow peas -- pods trimmed |
Directions
Combine first six ingredients; toss with chicken. Refrigerate 30 min.
In a small bowl, combine chicken broth, cornstarch, water and oyster sauce. Set aside. In a large skillet, heat 2 tablespoons oil over med.-high. Add gingerroot, garlic and onions; stir-fry until the chicken is white. Remove chicken and vegetables from pan. Add remaining oil; stir-fry carrots 3 min. or until crisp-tender. Add mushrooms and pea pods; stir-fry 1 min. Return chicken and vegetables to pan. Stir broth mixture and pour into skillet; cook and stir until the sauce is thickened. Serve immediately. Yield: 6 servings.
Recipe By : Country Woman