STIR-FRIED CHICKEN AND MUSHROOMS (MOO GOO GAI PAN)

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STIR-FRIED CHICKEN AND MUSHROOMS (MOO GOO GAI PAN)

Post by Guest on Sun Aug 07, 2011 5:12 pm

STIR-FRIED CHICKEN AND MUSHROOMS (MOO
GOO GAI PAN)

2 whole lg. chicken breasts
2 tbsp. soy sauce
2 tbsp. sherry or wine
2 tsp. cornstarch
1 tsp. minced ginger root
1/4 tsp. sugar
1/8 tsp. garlic powder
1 lb. mushrooms
4 green onions
Salad oil
1 c. frozen peas, thawed

Skin and bone chicken breasts. Slice across width of each half into 1/8 inch thick slices with knife held at a slant.

In medium bowl, combine chicken, soy sauce, sherry, cornstarch, ginger root, sugar and garlic powder; set aside. Thinly slice mushrooms; cut each onion into 3-inch pieces.

In 12-inch skillet or wok over medium-high heat, in 1/4 cup salad oil, cook mushrooms and green onions, stirring frequently until mushrooms are tender, about 2 minutes. Remove mushroom mixture to bowl.

Guest
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Re: STIR-FRIED CHICKEN AND MUSHROOMS (MOO GOO GAI PAN)

Post by ~*~TiGgYbOoM~*~ on Wed Aug 17, 2011 7:43 am

omg (eats topic) sorry lol
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~*~TiGgYbOoM~*~
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