By whineandrose on Wednesday, April 18, 2007 - 9:28 pm:
Chicken - Mushroom Stir-Fry (serves 4 - 6)
1 Tsp soy sauce 1 egg white 1 tsp sesame oil 1/2 tsp brown sugar 1 tsp cornstarch 1/8 tsp white pepper
1 lb chicken breast - cut into 1/2 inch cubes 1/2 cup chicken broth 2 Tsp cornstarch 2 Tsp cold water 1/4 cup oyster sauce 4 Tsp cooking oil- divided 1 1/2 tsp minced fresh gingerroot 2 grn onions- sliced 4 med carrots - cubed 1 lb fresh mushrooms -quartered 1/4 lb fresh snow-pea pods- rimmed and cut in half
Combine first 6 ingredients- toss with chicken. Regrig. 30 minutes. In small bowl- combine chiken broth, cornstarch, water and oyster sauce. Set aside. I a WOK hat 2 Tsp oil over med-high. Add gingerroot and onions(and garlic-1). Stir-fry 1 minute. Add chicken and continue to stir-fry until chicken is white. Remove chicken and veggies from pan. Add remaining oil; stir-fry carrots 3 minutes or until crisp-tender. Add mushrooms and pea pods; stir-fry 1 minute. Return chicken and veggies to pan. Stir broth mixture and pour into WOK. Cook and stir until the sauce is thickened. Serve with rice or noodles.......
