Chicken With Fresh Mushrooms & Snow Peas

Submitted by Ackman

"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....."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 1 skillet
• Serves: 4-5

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 & ½ 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!