Chicken and Mushrooms
- Reviews 2
Ready In: 23 mins
Serves: 4
Ingredients
- 8 ounces chicken breasts, boned and skinned,and cut into thin slices
- 1 egg white
- 2 teaspoons cornstarch
- 1 1⁄2 teaspoons salt
- 8 ounces fresh mushrooms, thinly sliced
- 4 ounces canned water chestnuts, halved
- 4 ounces peas
- 2 scallions, finely chopped
- 4 tablespoons peanut oil or 4 tablespoons vegetable oil or 4 tablespoons sunflower oil (preferably groundnut)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
Directions
- Mix the cornstarch, egg white and 1/2 teaspoon of the salt.
- Put the slices of chicken into this mixture.
- Heat half the oil in a non-stick wok (do not allow it to get too hot).
- Stir fry the chicken until lightly coloured.
- Remove meat with a perforated spoon.
- Heat the remaining oil in the wok until smoking.
- Toss in the spring onions.
- Then add the mushrooms, water chestnuts and peas.
- Add the remaining salt and stir for approximately 5 minutes.
- Add the chicken slices, soy sauce and sugar.
- Cook together for 1 minute.
- Serve.
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