Chicken mushroom stir-fry

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Soy sauce
1 each Egg white
1 teaspoon Sesame oil
½ teaspoon Brown sugar
1 teaspoon Cornstarch
⅛ teaspoon White pepper
1 pounds Boneless skinless chicken
Breasts -- cubes 1/2 in
½ cup Chicken broth
2 tablespoons Cornstarch
2 tablespoons Cold water
¼ cup Oyster sauce
4 tablespoons Cooking oil -- divided
1½ teaspoon Fresh ginger root -- minced
2 Cloves garlic -- minced
2 eaches Green onion -- sliced
4 mediums Carrots -- cubed
1 pounds Fresh mushrooms --
Quartered
¼ pounds Snow peas -- pods trimmed

Directions

Combine first six ingredients; toss with chicken. Refrigerate 30 min.

In a small bowl, combine chicken broth, cornstarch, water and oyster sauce. Set aside. In a large skillet, heat 2 tablespoons oil over med.-high. Add gingerroot, garlic and onions; stir-fry until the chicken is white. Remove chicken and vegetables from pan. Add remaining oil; stir-fry carrots 3 min. or until crisp-tender. Add mushrooms and pea pods; stir-fry 1 min. 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.

Recipe By : Country Woman

Related recipes