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MOO GOO GAI PAN 2 whole large chicken breasts 2 Tbsp. soy sauce 2 Tbsp. cooking or dry sherry 2 tsp. cornstarch 1/4 tsp. sugar 1/8 tsp. garlic powder 1 lb. medium sized mushrooms 4 green onions 1 c. frozen peas, thawed salad oil 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-inch thick slices. In medium bowl mix chicken, soy sauce, sherry, cornstarch, sugar and garlic powder; set aside. Thinly slice mushrooms, cut onions. In 12-inch skillet or wok over medium heat in 1/4 cup hot salad oil, cook mush- rooms and green onions, stirring quickly and frequently until mushrooms are tender (about 2 minutes). With spoon remove mushroom mixture to bowl. In same skillet over high heat in 3 tablespoons more hot salad oil cook chicken mixture, stirring 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |