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Stir-Fried Chicken and Mushrooms Recipe

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This recipe for Stir-Fried Chicken and Mushrooms, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 0018 -- Yvonne Petska
Added: Tuesday, January 24, 2006


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 tsp. - ground ginger
tsp. -sugar
1/8 tsp. - garlic powder
1 lb. - medium mushrooms
4 - green onions
salad oil
1 c. - frozen peas, thawed

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 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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