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Chicken and Mushrooms Recipe

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This recipe for Chicken and Mushrooms, by , is from Recipies To Remember, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Victoria Kimpe
Added: Sunday, April 1, 2007


2 Chicken breasts, deboned
6 dried Chinese Mushrooms (may use fresh or can)
8 Water Chestnuts
20 Snow Peas
1 small slice Ginger Root
1/4 C Cornstarch
1/4 C Chicken Broth
Dash White Pepper
1 T Peanut or Corn Oil
1 T Cornstarch
4 T Water
Walnuts, shelled (optional)

Soak mushrooms, remove stems from snow peas wash and dry. Slice water chestnuts, ginger root and mushrooms.
Combine 1T cornstarch with cold water.
Slice chicken breast thinly,pound flat into 1 inch squares.
Coat chicken breasts with 1/4 C cornstarch and shake off excess.
Heat Wok, add oil add ginger root. Remove and discard when browned.
Add chicken and toss for 2 - 3 minutes till flesh is white, remove from pan.
Add more oil if necessary, add vegetables and stir fry till warmed through. (you may have to lower the heat to keep snow peas from browning).
Return chicken to pan and toss together till all is heated through.
Add pepper and chicken broth. After broth comes to a boil add cornstarch and water mixture. Stir until thickened. Serve at once.
Just before serving sprinkle with walnuts or sesame seeds.

Personal Notes:
Personal Notes:
This is another of my Chinese cooking class recipes.




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