Prep 15 mins
Cook 20 mins
My grandfather's recipe. My grandfather was famous for his garden and his cooking with the vegetables from his garden. He even made the local newspaper with a page of his recipes. This is taken directly from the newspaper article. I have not tried it but let me know if you do.
- 1 1⁄2 lbs boneless chicken breasts
- 1 lb fresh mushrooms
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sherry wine
- 1 teaspoon salt
- 2 tablespoons soy sauce
- 3 tablespoons olive oil
- 1 small onion, chopped
- Cut meat into thin slices about 1/8 inch thick.
- Mix with corn starch, water, sherry, salt, and onion.
- Wash mushrooms and cut vertically into slices about 1/4 inch thick.
- Heat one tbsp oil in skillet and cook chicken until pink color is gone.
- Add mushrooms and cook slightly.
- Serve with fried rice and noodles.
This recipe was exactly what I was looking for! I wanted more sauce, tho, so I tripled the sauce and that worked out perfectly. I also omitted the salt--soy sauce is salty enough on its own. I served it over noodles with broccoli on the side and it made 6 very generous portions. Thanks for posting the exact recipe I was looking for!
Second time making this recipe and the soy sauce was omitted in the original directions [correction submitted]. I don't think it needs any salt, but I have a low salt tolerance. Still delicious. Add a side of steamed broccoli and spoon over white rice. Excellent.