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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Stir-Fried Chicken and Mushrooms Recipe

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This recipe for Stir-Fried Chicken and Mushrooms is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. - regular long-grain rice
2 whole large - chicken breasts
2 T. - soy sauce
2 T. - cooking OR dry sherry
2 tsp. - cornstarch
1 tsp. - minced gingerroot OR ¼ tsp. - ground ginger
¼ tsp. -sugar
1/8 tsp. - garlic powder
1 lb. - medium mushrooms
4 - green onions
salad oil
1 c. - frozen peas, thawed
Directions:
Directions:
About 30 minutes before serving: Prepare rice as label directs; keep warm. Meanwhile, cut each chicken breast lengthwise in half; remove skin and bones. Then, with knife held in slanting position, almost parallel to the cutting surface, slice across width of each half into 1/8-in. thick slices. In medium bow, mix chicken, soy sauce, sherry, cornstarch, gingerroot, sugar, and garlic powder; set aside.

Thinly slice mushrooms. Cut each green onion crosswise into 3-in. pieces. In a 12-in. skillet or wok over medium-high heat, in ¼ cup hot salad oil, cook mushrooms and green onions, stirring quickly and frequently until mushrooms are tender (about 2 minutes). With spoon, remove mushroom mixture to bowl. In same skillet or wok over high heat use 3 T. more of hot salad oil to cook the chicken mixture. Stir quickly and frequently until chicken is tender, about 2 to 3 minutes. Return mushroom mixture to skillet; add peas; heat through. Serve with rice. Makes 4 servings.

 

 

 

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