Chicken With Fresh Mushrooms & Snow Peas |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
AKA as Moo Goo gai pan . Found this recipe about 20 + years ago in a local grocery store flyer. I tweaked it a bit & came up with this..... Ingredients:
2 chicken breasts, boneless & skinless...about 3/4 lb. each |
2 tablespoons cornstarch |
1 egg white |
1 -2 tablespoon cooking sherry |
1 1/2 teaspoons salt |
1/4 lb snow peas (fresh or frozen) |
4 tablespoons corn oil (or canola oil) |
1/4 lb fresh mushrooms, sliced |
1/2 teaspoon ground ginger |
cooked rice |
Directions:
1. Lay each chicken breast flat on the cutting board & slice as thin as possible. (This is much easier if they're slightly frozen OR ask your butcher to do it.).
2. In a large bowl, toss the chicken & cornstarch until well coated.
3. Add the egg whites, cooking sherry, ginger & 1 teaspoons salt & mix thoroughly.
4. Snap off the tips of the snow peas, if need be.
5. Have everything within easy reach when ready to cook.
6. Heat a 10-12 inches skillet over high heat for 30 seconds.
7. Pour in 1 T. cooking oil & swirl around pan & heat for another 30 seconds.
8. TURN DOWN HEAT IF OIL STARTS TO SMOKE.
9. Add the mushrooms, snow peas & 1/2 teaspoons salt.
10. Cook for 2-3 minutes, stirring often.
11. Transfer the vegetables to a warm platter & set aside.
12. Add 3 T. cooking oil to the pan & heat for 30 seconds.
13. Add the sliced chicken &stirring constantly, cook for 2-3 minutes or until chicken is firm & white.
14. Return the vegetables to the pan & combine with the chicken.
15. Serve over hot rice.
16. ENJOY!
|
|