Chicken Mushroom Stir-Fry |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Meet the Cook: I'm a nurse in a small hospital, and I like to try out recipes on co-workers. When I had them sample this one, the casserole dish ended up empty! -Christina Thompson, Howell, Michigan Ingredients:
1 tablespoon soy sauce |
1 egg white |
1 teaspoon sesame oil |
1/2 teaspoon brown sugar |
1 teaspoon cornstarch |
1/8 teaspoon white pepper |
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes |
2 tablespoons cornstarch |
1/2 cup chicken broth |
1/4 cup oyster sauce |
2 tablespoons cold water |
4 tablespoons vegetable oil, divided |
1-1/2 teaspoons minced fresh gingerroot |
2 garlic cloves, minced |
2 green onions, sliced |
4 medium carrots, cubed |
1 pound fresh mushrooms, quartered |
1/4 pound fresh snow pea pods, trimmed and cut in half |
Directions:
1. In a bowl, combine first six ingredients; toss with chicken. Refrigerate for 30 minutes. In a small bowl, combine the cornstarch, broth, oyster sauce and water until smooth. Set aside.
2. In a wok or large skillet, heat 2 tablespoons oil over medium-high. Add ginger, garlic and onions; stir-fry 1 minute. Add chicken and continue to stir-fry until the chicken is no longer pink. Remove chicken and vegetables 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 vegetables to pan. Stir broth mixture and pour into skillet, cook and stir until the sauce is thickened. Serve immediately. Yield: 6 servings.
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