Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 8 tablespoons | Peanut oil |
| 2 \N | Green onions, sliced |
| ½ pounds | Fresh mushrooms, sliced |
| 2 \N | Whole chicken breasts>>>> |
| \N \N | Boned and sliced. |
| 2 tablespoons | Soy sauce (more if desired) |
| 1 teaspoon | Salt |
Have all ingredients ready before beginning. Heat 2 tbs. oil in a large frying pan or wok. When oil is very hot, stir-fry the onions and mushrooms for 3 min. Remove to a bowl, and add 6 tbs. more oil to pan. Stir-fry chicken until no longer pink, abt. 5 min. Return the mushrooms and onions to the skillet, and add soy sauce and salt to taste. Remove to a plate and serve immediately. NOTE: the chicken pieces may be marinated for 15 to 30 min. before frying in a mixture of 1 egg white, tsp. cornstarch, 2 tsp. dry sherry, and salt and pepper to taste. This tenderizes the chicken and adds flavor. Sliced water chestnuts and snowpeas may be stir fried with the mushrooms.
Recipe: The Continental Key Club, Fairmont, WV